Recipes for pickling mouse mushrooms - quick and tasty preparation for the winter
Fans of "quiet" hunting love mouse mushrooms or gray rows, because they can become the basis for tasty, appetizing and original pickles and winter preparations. Various recipes for pickling mouse mushrooms will help to preserve the harvested "harvest" for future use and get an excellent mushroom snack with a delicate aroma and piquant taste.
Preparing mice for pickling
Mice or gray rows are fungi that are conditionally edible. They can be used only after preliminary preparation, consisting of prolonged soaking and heat treatment.
Such preparation not only improves the taste of mice, but also makes them absolutely safe for health:
- Clean the collected mice from plant debris, needles, grass and soil particles.
- Cut off the bottom of the leg - it is not edible.
- Rinse the collected mushrooms several times under running water, then sort by size. Cut large mice in half or into 3-4 parts, small mushrooms can be marinated whole.
- Before marinating the mice, they need to be soaked - for this, pour the mushrooms into a large saucepan or basin, fill it with ice water and leave in a cool place for 2 days.
- After soaking, rinse the mice again under running water, then peel the caps from the skin and gently strip the bottom of it from the film.
Before marinating, the mouse mushrooms must be boiled.
Pour the soaked mushrooms into a saucepan and cover with cool water with the addition of table salt (6-7 g per 1 liter). Boil for at least 35-45 minutes, remembering to remove the foam from the surface of the water. When the mice are down to the bottom of the pot, pour them into a colander. When the liquid has drained, the mushrooms are ready to marinate.
Mouse mushroom pickling recipes
There are many recipes for pickling mouse mushrooms. They can only be preserved using a marinade, or with various additives - cloves, nutmeg, coriander, dill or mustard seeds.
No less well-known are the recipes for winter preparations from mice with tomato paste or wine vinegar, Provencal herbs, ginger root, lemon zest and various vegetables. But one of the most popular is the classic method of pickling mouse mushrooms.
Ingredients:
- mice - 2 kg;
- water - 2 l;
- granulated sugar - 6 tbsp. l;
- table salt - 3 tbsp. l;
- vinegar 9% - 200-220 ml;
- black peppercorns - 10-12 pcs;
- garlic cloves - 15-17 pcs;
- bay leaves - 6-7 pcs;
- dill umbrellas - 6-7 pcs.
Pour water into a saucepan, add granulated sugar and salt, then stir thoroughly to completely dissolve the grains. Bring the marinade to a boil and add the washed and peeled mice.
Boil the mushrooms for about 15 minutes, then add the dill umbrellas, bay leaves, pepper and chopped garlic cloves. Reduce heat and simmer the mice for another 13-15 minutes. After that, pour table vinegar into the marinade and simmer over low heat for another 10 minutes.
Pack the mice in pre-sterilized jars, fill with boiling marinade and roll up with sterilized lids. Turn the jars upside down, wrap them in a warm towel or blanket and leave to cool completely.
Mouse with vegetables
The recipe for pickled mouse mushrooms with vegetables in Korean is an appetizer with an interesting, piquant taste, which is perfect for both everyday and festive tables.
Ingredients:
- mice - 4 kg;
- carrots - 4-5 pcs;
- onion - 4-5 pieces;
- water - 2 l;
- granulated sugar - 4 tbsp. l;
- table salt - 4 tbsp. l;
- ground coriander - 1 tsp;
- table vinegar 9% - 180-200 ml;
- seasoning for Korean carrots - 2 tbsp. l.
Peel the carrots, rinse under running water and cut into thin strips. Peel the onions as well, then chop into thin half rings.
Put the mice in a large saucepan, mix with sugar, salt, cover with water and bring to a boil over medium heat. When the liquid comes to a boil, add the prepared vegetables, spices and vinegar. Protome the mushrooms for another quarter of an hour and remove from the heat.
Package mice with vegetables in a sterilized container, place in a water bath and hold for 8-10 minutes. Then remove, cover with boiling marinade and seal with tin lids. Cover the jars with a warm blanket and leave to cool completely.
Spicy little mice with mustard
One of the most popular recipes for pickling mouse mushrooms is with mustard. The mushroom appetizer has a pleasant spicy taste, and its preparation does not take much time. Spicy little mice with mustard can be eaten as an independent snack, added to savory salads and vegetable stews, used as filling for pies and other pastries.
Ingredients:
- mice - 1 kg;
- dry mustard powder - 1 tbsp. l;
- water - 500 ml;
- granulated sugar - 1.5 tbsp. l;
- cookery - 1.5 tbsp. l;
- vinegar 9% - 2 tbsp. l;
- dill umbrellas - 1-2 pcs;
- black peppercorns - 3-4 pcs.
First of all, you need to prepare the marinade. To do this, pour water into a saucepan, add dry mustard powder, granulated sugar and salt. Mix well - all grains should completely dissolve.
Pour the washed, peeled and chopped mice into the liquid, place over medium heat and bring to a boil. After that, add dill umbrellas and peas to the boiling marinade, stir and simmer for another 8-10 minutes.
Pour vinegar into the mice, boil for another 3-5 minutes. Pack the hot appetizer in sterilized jars, fill with hot marinade and roll up with tin lids. Leave the mice under a warm blanket or towel until they cool completely, then transfer them to the basement, cellar or pantry for further storage.
Myshata are tasty and healthy mushrooms that are especially popular among fans of "quiet" hunting due to their delicate taste and nutritional properties. There are many recipes for blanks, with which you can marinate the harvested mushroom "harvest", getting a delicious and crispy snack.