Pickled mushrooms: cooking recipes
Pickled mushrooms, the recipes of which are distinguished by lightness and simplicity, are a tasty, savory appetizer that will adorn any everyday or festive table. They cook very quickly, and a variety of marinade recipes help give the mushrooms a rich, spicy flavor and expressive aroma.
If you are a mushroom picker, then for sure in the pantry, among other preservation, there is always a couple of jars of your crop. But pickling mushrooms is no less "delicate" than picking them. Even the best and most edible mushrooms can "explode" within a month if they are improperly pickled. Today we will tell you how to prepare for the winter boletus, honey agarics, porcini mushrooms and chanterelles, so that they are stored for a long time.
Cooking mushrooms
We also clean the skin of the butter caps so that they are light. In addition, unrefined boletus produces more mucus.
Now the mushrooms must be boiled. If there are many of them, but there is no large container, you can do it in several passes. But it will be much more convenient to boil all the mushrooms in one go, borrowing a large saucepan or cauldron from a neighbor. We send mushrooms into it and fill them with cold water to completely cover. You don't need to pour a lot, about 2 liters is enough. Mushrooms have their own moisture, which they will begin to release during cooking. And if there is still little water, you can always top up.
In the process of cooking, be sure to collect the foam.
We cook our butter for at least 50 minutes, salt the water to taste. After this time, we take out and filter the mushrooms. No need to rinse.
Marinating mushrooms: how to make a marinade
In order to marinate 5 kg of already peeled raw mushrooms, we need 2 liters of marinade.
It is done this way:
- Pour water into a small saucepan.
- We pour 4 tbsp. l. salt.
- Put spices 2 lavrushki.
- Add 1 tsp. spices to taste (allspice, bitter).
Many housewives love to pickle mushrooms with garlic. In general, you can do this and it is delicious.
If you plan to hide a couple of jars for the New Year holidays, don't add garlic. When stored for a long time, mushrooms with garlic darken.
Now we boil the butter in this marinade for 15-20 minutes. At the end, add 1.5 tsp. vinegar essence (70%) and let it boil. Vinegar 9% is also suitable, but more is needed - 4 tbsp. l.
If the mushrooms have been well boiled for the first time, there should be no foam when boiling in the marinade. If the marinade has foamed, it means that the butter is undercooked.
While the mushrooms are boiling, sterilize the jars. Ready-made butter immediately, hot, lay out in jars up to the shoulders. Pour the marinade remaining in the pan and roll up. Turn over and let cool. Pickled mushrooms are stored in a cool place.
Pickled mushrooms - champignon recipes
There are many ways to marinate mushrooms. The most popular among housewives are simple and easy recipes that allow you to get tasty and mouth-watering mushrooms, spending a minimum of time and effort.
Ingredients:
- champignons - 900 g;
- table vinegar 9% - 80-100 ml;
- refined sugar - 2-4 tsp;
- sunflower oil - 130 ml;
- garlic cloves - 6-7 pcs;
- buds carnation - 4 things;
- peppercorns - 18-20 pcs;
- bay leaves - 6 pcs;
- salt - 2 tsp;
- water - 120 ml.
For this pickled mushroom recipe, it is best to use small mushrooms of approximately the same size - they will marinate evenly and look very appetizing in a jar.
Pour vinegar and sunflower oil into the water, salt, add sugar, spices, chopped garlic cloves. Rinse the mushrooms under running water, if the mushrooms are small in size, they can be left intact. Cut large champignons in half.
Pour the prepared mushrooms into a saucepan with marinade and place over low heat, boil, then boil for another 8-9 minutes, stirring regularly and removing the foam.
Pour the mushrooms into jars, pour boiling brine, twist and leave to infuse in a cool place for 8-10 hours.
Quick pickling of mushrooms
For quick preparation of champignons, a marinade is used, which includes fragrant honey, spicy Dijon mustard, fresh herbs and hot chili peppers. It gives the mushrooms an interesting and unusual taste. Such champignons can be prepared in two ways - marinated raw or pre-fried in vegetable oil.
Ingredients:
- champignons - 900-950 g;
- dijon grain mustard - 30-50 g;
- honey - 50 ml;
- olive or sunflower oil - 60-80 ml;
- hot pepper - 1 pc;
- fresh parsley or dill - a bunch;
- salt - at your discretion.
First method: Cut the washed champignons into thin slices or halves and fry in boiling vegetable oil until caramelized. After the mushrooms are browned, add finely chopped hot peppers, honey and mustard to them, salt and sprinkle with chopped herbs.
Fry for another 3-4 minutes, then place in prepared jars. This instant snack can be stored on the refrigerator shelf for up to 3 weeks.
The second way: pour the washed mushrooms with boiling water, salt and bring to a boil, then boil for 5-6 minutes.
For the marinade, combine honey with mustard, juice squeezed from 1 lemon, chopped garlic cloves, black pepper and vegetable oil.
Pour the marinade over the boiled champignons and pour into small glass jars. A spicy mushroom snack should be infused for 5-8 hours, after which it can be served.
A simple recipe for porcini mushrooms
This recipe for pickled mushrooms for the winter is prepared with their preliminary heat treatment.
Ingredients:
- porcini mushrooms - 870-970 g;
- table vinegar 9% - 300-350 ml;
- carnation buds - 6-7 pcs;
- black peppercorns - 8-9 pcs;
- allspice peas - 8-9 pcs;
- bay leaves - 4-6 pcs;
- refined sugar - 70-90 g;
- salt - 4 tsp;
- water - 2 l.
Peel the porcini mushrooms, rinse under running water, cut into medium-sized slices and pour into a saucepan.
Fill with cool water so that it completely covers them and boil for 35-40 minutes.
When the porcini mushrooms boil, remove the foam that appears from the surface of the liquid and salt a little. Then pour them into a colander and rinse with cold water.
To prepare the marinade, mix all the ingredients, bring to a boil and add the prepared porcini mushrooms. Boil them for 18-20 minutes.
While the mushrooms are boiling, sterilize glass jars and lids in the microwave, steam, or any other convenient method.
When the liquid boils, immediately transfer the mushrooms to prepared jars, add the spices and cover with hot marinade. After that, wrap the jars with a woolen blanket and leave for 8-10 hours, then transfer them to the basement or pantry for further storage.
Chanterelles with wine vinegar
The recipe for delicious pickled mushrooms with the addition of wine vinegar and celery can be used for champignons, oyster mushrooms, mushrooms.Chanterelles are especially tasty in a wine marinade - they will be an excellent addition to meat, potato dishes or an appetizing independent snack.
Ingredients:
- chanterelles - 750 g;
- wine vinegar - 300 ml;
- hot chili peppers - 3 pcs;
- onions - 3 pcs;
- celery stalks - 130 g;
- garlic cloves - 6-7 pcs;
- peppercorns - 16 pcs;
- bay leaves - 8-9 pcs;
- refined sugar - 6-7 tsp;
- fresh rosemary, salt - at your discretion;
- water - 3 l.
Clean the chanterelles and rinse thoroughly under running water. Boil the water separately, put the mushrooms in boiling water for 1-2 minutes, then discard in a colander. Cut the onions into four parts, cut the garlic cloves into thin slices.
Cut the celery stalks into thin slices, hot chili peppers into strips, after removing the seeds.
To prepare the marinade, pour the whole prepared vegetables with 2 cups of water, bring to a boil, add the spices and simmer for 40-45 minutes.
Arrange the prepared chanterelles in sterilized jars and fill with boiling marinade, tighten with lids, cover with a blanket and leave for 7-9 hours.
Oyster mushrooms without sterilization
Oyster mushrooms marinated without sterilization are delicious, mouth-watering and crunchy mushrooms that can be seasoned with vegetable oil, sprinkled with chopped dill or green onions and served as a delicious, spicy snack. For pickling, you can use both fresh and frozen chanterelles, which are pre-thawed at room temperature before cooking.
Ingredients:
- oyster mushrooms - 900-950 g;
- table vinegar 9% - 130 ml;
- granulated sugar - 30-30 g;
- salt - 4-5 tsp;
- bay leaves - 2-4 pcs;
- carnation buds - 7-8 pcs;
- garlic cloves - 4-6 pcs;
- peppercorns - 7-8 pcs.
How to pickle mushrooms correctly - first of all, you need to prepare them. To do this, clean them and rinse well under running water, removing adhering grass and debris from the caps.
After that, cut the oyster mushrooms into medium-sized pieces, pour into a saucepan, cover with water and bring to a boil.
Remove foam from the surface of the liquid and simmer the mushrooms over low heat for another 30-35 minutes.
Prepare the marinade separately - pour 5 glasses of water into a saucepan, add salt, sugar, minced garlic cloves and spices, bring to a boil. Then add the prepared oyster mushrooms to the marinade and boil for another 18-20 minutes.
Pour oyster mushrooms and sterilized jars, fill with boiling marinade and roll up the lids. Leave them to cool completely, then transfer them to the cellar or hide in the refrigerator.
Butter with onions
Pickled mushrooms, recipes for cooking with onions combine an original, spicy taste with spicy notes of spices and a rich spicy aroma. It is a great appetizer for any casual or festive table.
Ingredients:
- butter - 650 g;
- onions - 3 pcs;
- sugar - 60-70 g;
- salt - 3 tsp;
- sunflower or olive oil - 2 tbsp. l;
- seed coriander and cilantro - 1 tsp each;
- peppercorns - 9-11 pcs;
- table vinegar 9% - 2 tbsp. l;
- water - 1.5 liters.
Sort out the oil, remove dirt and grass, clean the caps. Leave small mushrooms intact, cut large ones into halves, then pour into a saucepan and cover with water. It should completely cover the mushrooms.
Bring them to a boil, discard in a colander. After that, pour the oil with clean water and bring it to a boil again, removing the foam from its surface.
Prepare the marinade separately by mixing 1.5 liters of water with spices, onion rings, salt and sugar. Bring it to a simmering heat and simmer for another 4-6 minutes.
Pour oil into the boiling marinade, bring to a boil and boil for 18-20 minutes. Then add table vinegar to the mushrooms and immediately remove from the stove. Acetic acid should not boil, otherwise it will lose its properties.
Spread the butter oil in glass jars, fill with boiling marinade. Cover the bottom of a large saucepan with a towel, place the jars and pour water into the saucepan. Boil and simmer for about 13-16 minutes. Next, roll up the containers with lids and let them cool.
Pickled mushrooms - recipes for preparing a delicious, appetizing and spicy snack that is great for both everyday and festive tables. Thanks to the variety of cooking options, each hostess will be able to choose her perfect recipe, delighting guests and loved ones with fragrant, crispy mushrooms.