Homemade marinated mushrooms recipe. Marinade for mushrooms - the best step-by-step recipes for cooking at home with photos. Honey mushrooms - special attention
Autumn is coming, which means it’s time to get ready to prepare delicious delicacies - mushrooms. ABOUT in various ways We have already written preparations. I suggest two delicious recipes marinated (canned) mushrooms, time-tested. Pickled mushrooms differ from canned ones in the way they are stored. Pickled ones are stored in cool place under nylon cover up to 6 months, and when canned, mushrooms can be stored for up to 12 months; this requires sterilization and sealing with a metal lid.
Here again, for the first time, together with the little foxes. Brown powder, you barely notice the cinnamon, so not too much! Salt, nutmeg, white pepper. For pasta dough: 165 g white flour 35 g durum wheat semolina 4 egg yolks, 2-3 eleven.
Salt, freshly ground pepper. For finishing: a little hot nut butter. For the filling: Boil the potatoes in a bowl in a steam sieve for 20 minutes. Press through a potato masher, mix in cold nut butter, cheese and spices. 1 hour, cover, refrigerator. Place a hazelnut-sized piece of potato onto the square.
Recipe for pickled porcini mushrooms
The most delicious and valuable are porcini mushrooms or boletus mushrooms. Their name comes from the fact that they grow in pine forests. Boletuses are so beautiful that even healthy people are named after them. Porcini mushrooms can be prepared for the winter by pickling or canning them.
For pickling, we select healthy, non-wormy porcini mushrooms. Separate the caps from the legs.
Place the edges with no big amount water or egg whites. Forming tortellions: Fold the square into a triangle, squeeze out the air well, press the edges well, wrap the two sharp corners of the triangle overlapping around your index finger to form a ring, press well and place on a plate sprinkled with semolina wheat. Preparation. Peel the mushrooms, tear large samples along the grain into small pieces, do not cut, then they lose less water when parrying. In a frying pan, melt the butter, sauté the garlic, shallots and mushrooms.
The caps look beautiful in the jars separately, and the legs separately.
Wash the mushrooms several times in cool water.
We prepare the jars and lids by washing them thoroughly with soda and rinsing.
Boil water in a saucepan, add a pinch of citric acid to lighten the mushrooms. Place the mushrooms in the water, bring to a boil again, drain the water, and place the mushrooms in a colander.
Once the mushrooms are covered with water, cool with white wine and boil briefly. Drain the mushrooms through a sieve and set aside. Boil the mushroom mass, add veal jus and cook again until the desired consistency is achieved. Add steamed mushrooms and season with salt and pepper. Cook gently for 5 minutes until the mushrooms are cooked, then stir in the herbs.
Fungi reproduce and spread through spores or vegetatively through the spread of sometimes very long-lived fungi or mycorrhizae. Although most mushroom foragers are mainly from July to October, mushrooms can be collected all year round. Every month of the year you can find mushrooms.
Prepare the marinade at the rate of 200 ml of water per 1 liter of mushrooms. For 1 liter of water we need:
- 2 tbsp. l. salt
- 1 tbsp. l. Sahara
- 70 ml vinegar
- Bay leaf
- peppercorns
- cinnamon
Add salt, sugar, pepper, bay leaf and mushrooms to boiling water.
Already in March it begins with March Schnecklingen or spruce cones. The further you go into the summer, the more you do in the forest. As early as May it can start with witches, summer snipe and chanterelles. Therefore, it is fixed - no matter what time, the view in the forest is always worthwhile!
Most mushroom pickers only want one thing: tasty mushroom dish! But where do you start with your search? Where to look for mushrooms and, most importantly, when to look for them? Be it porcini mushrooms, birch mushrooms or chestnut mushrooms - every skilled mushroom picker knows the places where he will always find something. Where these places are - for good reasons - remains a well-kept secret. Here are some tips to help beginners in searching for mushrooms.
Cook in the marinade for 20-30 minutes, periodically removing the foam. When the mushrooms settle to the bottom and the marinade becomes transparent, the mushrooms are ready. At the end of cooking, add cinnamon to the marinade; it adds flavor to the marinated white mushrooms. unforgettable aroma. Remove the pan from the heat and only then add vinegar to the marinade.
Always in the name! Many mushrooms live in symbiosis with certain types of trees or even plants. If, for example, you absolutely want to find birch mushrooms, you won't stand a chance with a pure spruce stand. If you want to find Fichtenstein mushrooms, you should choose a spruce forest for mushroom hunting. As the title says - always by name!
During this time, most mushrooms can be seen on the surface. Mushrooms are not alone! Many types of mushrooms are not alone. If you find a botla, chestnut, chanterelle or birch mushroom, it is almost always more accurate to search. Correct weather! Most mushrooms like it warm and humid. After several days of rain and moderate temperatures, the likelihood of getting fresh mushrooms increases significantly. Likewise, the chances of fungi growing after longer droughts are reduced. The weather is very important factor for a full basket of mushrooms.
Place mushrooms with marinade into prepared jars and sterilize for 30 minutes.
Be sure to sterilize the lids as well. Roll up the jars and turn them over.
Do not give up! It always involves a part of luck. If the mushroom basket also remains one way or the other: don't give up! After the Chernobyl nuclear power plant accident, radioactive contamination in Germany is contaminated. The precipitation allowed heavy metals and radioactivity to penetrate deep into the soil. The mushrooms absorb this radioactivity and thus the fruiting bodies of the mushrooms are also partially stressed.
General According to the current status, the average radioactive contamination is approximately 2.6 milliseconds per year. In other regions of the world, the burden is even up to 200 milliseconds per year. In general, therefore, people are exposed to general radiation. Potassium, for example, contains natural radionuclides, and in X-rays or air traffic one is exposed to increased radiation. Even the atomic bomb tests of the last century and, of course, disasters such as Chernobyl and Fukushima provide higher levels of radioactivity than 100 years ago.
These pickled mushrooms are a decoration for any holiday table.
The second recipe for pickled mushrooms has a large amount of sugar. This recipe makes boletus, fly mushrooms, honey mushrooms and other mushrooms very tasty.
Marinated butter. Recipe with photo
I consider boletus to be one of the most beautiful mushrooms in jars. To prevent the mushrooms from turning black, be sure to clean the caps of the butter mushrooms from the mucous film. After this, however, the skin of the fingers turns black. To avoid blackening, I recommend cleaning with gloves, although this is not always convenient. Well, even if your hands have turned black, you can whiten them with a pinch of citric acid.
What types of mushrooms are contaminated? All types of fungi are affected. More important than the types of mushrooms is the location. How dangerous is radiation? Again, this depends on the area - and, of course, on the amount of mushrooms consumed. If you eat mushrooms 2-3 times a month, you are probably not at risk of poisoning increased levels radiation. If daily wild mushrooms are eaten, this can naturally lead to health problems in the long run.
Step-by-step recipe: how to pickle mushrooms for the winter with vinegar and carrots
What is the price? There is no specific answer to this question. There is no doubt that people with a lot of air travel, regular consumption of wild mushrooms, a lot of gaming probably have a higher risk of developing cancer than someone who does not do these things. How much is too much depends on the person and the quantity, the burden of food consumed and many other factors. A specific answer that applies to every person certainly cannot exist here.
After this, wash the mushrooms and bring to a boil. We drain the first water, all the remaining dirt goes away with it.
Boil the marinade and cook the mushrooms in it.
Where can I learn about forest pollution? A very informative map on which stress can be observed is provided by the radioactivity monitoring network of the Federal Office for Radiation Protection, which can be called up, for example, via the following link: Radiometric measuring network of the Federal Office for Radiation Protection.
The answer may seem surprising to some, but most mushroom poisonings occur from too old edible mushrooms. Often mushrooms are taken that are simply old, too developed, attacked by parasites or already partially covered with mold. The mushrooms are then roughly peeled and undercooked, and one can also poison oneself with mushrooms, maronenrörlingen or other edible mushrooms. Since most people are so intelligent that there are only mushrooms where collectors can determine without a doubt, it is also quickly clear that it is not so unrealistic that " fake poisoning mushrooms" is much more common than actual mushroom poisoning.
For the marinade we will need:
- 1 liter of water
- 6 tbsp. l. Sahara
- 2 tbsp. l. salt
- 100 gr. vinegar
- peppercorns
- Bay leaf
For the marinade, add all the ingredients to the water except vinegar. Place the mushrooms in the marinade and cook until tender for 30 minutes. Remove the pan from the heat and pour in the vinegar.
If you pickle mushrooms, then place them in pre-pasteurized jars, close plastic lids and after cooling, store in the refrigerator or other cool place.
In general, you should really "enjoy" older copies with a little caution. It should always be noted - every mushroom should always be cooked. Mushrooms that are attacked by mold or parasites should never be placed in a basket or pan.
Honey mushrooms - special attention
Another important advice: If you want to take unknown mushrooms with you from the forest, you should always separate these mushrooms completely - preferably in their own basket. Fast small piece deadly poisonous mushroom can rupture, stick to the mushroom and become so dangerous.
If you decide to preserve the mushrooms, then place the mushrooms with the marinade in jars washed with soda and sterilize for 30 minutes.
Be sure to sterilize the lids as well. Roll up the jars and turn them over.
When canning mushrooms, be aware of the risk of dangerous botulism. To eliminate this danger tinned jar Before use, open and cook for 30 minutes in boiling water.
Likewise, for example, a small, broken piece of bile falling into the basket can render a delicious mushroom dish undrinkable. Therefore, one of the most important principles of mushroom picking is always: be careful, mother of the porcelain box! Autumn is always associated with mushrooms, although many of the most common varieties found in the supermarket are grown and found year-round. In any case, with the first cold ones, a slab cooked with mushrooms is even more desirable, but children do not always agree with this statement!
Recipes with mushrooms, mushrooms
It's one of those somewhat tricky foods, but with these 5 child-proof mushroom recipes! you will see how you will defeat them. Kids look kindly at anything that's shaped like a bun, don't they? These mushroom and spinach muffins are very simple: we cook the mushrooms in a saucepan with a little butter until soft, then boil the spinach for a few minutes until it settles, and mix with beaten egg, grated mozzarella cheese, salt and pepper Amount depends on the number of muffins what you are going to do.
Now you can enjoy delicacies all winter long.
How to pickle mushrooms: tips and recipes
Pickling is one of the most common ways to prepare mushrooms for the winter at home. Today we will tell you how to properly and tasty marinate different kinds mushrooms
Recipes with mushrooms, fried minced meat
To make 10, you will use approximately 4 eggs, 300 g. spinach, 200 gr. mushrooms and 150 gr. cheese. We put the mixture in oil molds muffins and bake for 25 minutes at 190°. Look what good idea“disguise” the mushrooms: stuffed mushrooms, breaded and fried. We remove the mushrooms and fill the hole that is created by creamy cheese flavored with the herbs we like best. With the cheese hole always facing up, pass through the flour, then the egg, then the bread crumbs or other dough, and fry in hot oil.
Main meaning any preparation of vegetables for the winter, in particular mushrooms, will prevent the proliferation of pest microorganisms. Thus, when drying, almost all moisture is removed from mushrooms, so microorganisms die or become inactive. During preservation, microbes are killed by high temperature. And when marinating, protection against microorganisms is “multi-level”: first, the high temperature acts during cooking, and then salt and acetic or citric acids are destructive to microbes.
Recipes with mushrooms, mushrooms stuffed with fish
The link you see below the image has step by step photos if you have any doubts. Today we made rice juice with mushrooms and shrimp which surprised everyone because of how rich it was. We can prepare this kind of food with waiting, then at the time of eating you just need to warm up the micro a little.
The same fried rice serves as the only dish or as a side dish at fried fish to serve as an example. I like easy recipes like this because they add some fat in a healthy way, but for that reason they are not appealing or tempting.
Homemade pickling mushrooms starts with preliminary preparation. Mushrooms need to be sorted and sorted. For pickling, you can use only strong, young mushrooms without wormholes.
Sort mushrooms by type, as it is correct to marinate different mushrooms separately from each other. Why is this necessary? Firstly, each type of mushroom has its own flavor, and secondly, different types- different duration of boiling until done.
How to pickle mushrooms with onions and carrots for the winter - original recipe
I like to cook it a little so that it remains intact and does not lose its properties. When the mushroom begins to release water, you can tell it is drying out, so you should immediately remove it from the fire. The same goes for zucchini. I usually always have a bag of peeled shrimp in my freezer, they play a lot in the kitchen, so no need to have a bag by hand.
How to pickle mushrooms for the winter in jars with vinegar and oil: step-by-step photo recipe
This is a dish that can be eaten while we are immersed in a diet plan, it is White rice, fried with mushrooms and shrimp. It's easy to do, it just takes us a short time, and the ingredients we use will be easily found in any supermarket.
Small mushrooms you need to marinate whole, and large ones - cut into pieces. It is considered more correct to marinate the caps and legs separately.
To prevent the flesh of the mushrooms from darkening, after cleaning and slicing, they must be placed in water with the addition of salt or citric acid.
Home pickling of mushrooms can be done in two ways. In the first case, the marinade is cooked together with mushrooms. It turns out more saturated, with a pronounced mushroom taste and smell, but its overall appearance is not very aesthetic: the marinade is dark and thick.
You can also cook the marinade and mushrooms separately. Then dip the finished mushrooms into the boiling marinade. Then it will be more transparent, but you will not get a pronounced taste.
Now let’s move on to the recipes.
Marinated champignons
Ingredients:
Fresh champignons - 1 kilogram,
Water - 1 l,
Allspice - to taste
Cloves - 3 pieces,
Ground cinnamon - 1 pinch,
Bay leaf - 3 pieces,
Salt - 3 teaspoons,
Sugar - 2 tablespoons,
Vinegar 3% - 150 ml
Preparation:
1. Fresh champignons Peel, rinse, cut mushrooms that are too large into several parts, leave small ones whole. Pour boiling water over, cook for 30 minutes over medium heat, place the mushrooms in a colander.
2. Prepare the marinade from all ingredients except vinegar, which is added last. Boil the marinade for 25 minutes, then put the prepared mushrooms in it, let them boil in the marinade for 15 minutes and add vinegar.
3. Leave the mushrooms in the marinade until they cool.
Pickled chanterelles for the winter
Ingredients:
Chanterelles - 1.5 kilograms,
Water - 1 l,
Salt - 1.5 tablespoons,
Sugar - 2 tablespoons,
Vinegar 30% - 2 tablespoons,
Onion - 1 piece,
Carrots - 1 piece
Preparation:
1. We sort out the mushrooms and wash them.
2. Take a saucepan, put mushrooms in it, then pour cool water over the chanterelles and bring to a boil. Let simmer until the mushrooms settle. This process will take about 20 minutes.
3. Drain all the water, rinse the mushrooms again cold water.
4. Prepare the marinade. Pour water into the pan, add spices, mushrooms, chopped onions and carrots. After boiling, cook for 5 minutes.
5. Add vinegar, cook for another 2 minutes.
6. Place the pickled chanterelles in prepared jars, fill with marinade, and roll up.
7. Closed jars with chanterelles, wrap in a blanket until cool
Pickled honey mushrooms
Ingredients:
Honey mushrooms - 2 kilograms,
Water - 1 l,
Salt - 4 teaspoons,
Sugar - 2 tablespoons,
Bay leaf - 3 pieces,
Black peppercorns - 6 pieces,
Cloves - 4 pieces,
Ground cinnamon - 0.5 teaspoons,
Vinegar 30% - 3 teaspoons
Preparation:
1. Prepare the marinade (this can be done in advance). Boil water, add all the spices and keep on the fire for 3 minutes, then remove from the heat and add vinegar.
2. Rinse the mushrooms well and place them in a saucepan. Fill with cold water and bring the contents to a boil, then drain.
3. Pour water over the mushrooms again, salt them and cook, without stirring, until they boil.
4. Stir the mushrooms after the water boils, skim off the foam. When the mushrooms begin to settle to the bottom, remove them with a slotted spoon and place them in sterile jars.
5. Fill the jars to 2/3 of the height, no higher, drain the broth and fill with the prepared marinade to the very top of the jar.
Marinated white mushrooms
Ingredients:
White mushroom - 1 kilogram,
Bay leaf - 2 pieces,
Allspice - 5 pieces,
Black peppercorns - 3 pieces,
Cloves - 3 pieces,
Salt - 1.5 tablespoons,
Ground cinnamon - on the tip of a knife,
Citric acid - 1 teaspoon,
Sugar - 1 teaspoon,
Vinegar 3% - 2 tablespoons
Preparation:
1. Wash the mushrooms, removing soil and dirt. You can leave the stems of young mushrooms; if they are very long, then cut them off, leaving 2-3 cm. Place the mushrooms in enamel pan, pour in water and boil. After boiling, cook for 5-6 minutes. The finished mushrooms will end up at the bottom. Then remove them from the heat, place them in a colander, and rinse them with running water.
2. Then pour the mushrooms into the pan again, add water so that its layer is 2-3 cm above the mushrooms. Let's turn the heat on low and cook for 10 minutes.
3. Clean banks process with boiling water and add mushrooms to them with a spoon. Place a bay leaf at the bottom of each jar. Cover the jars with lids and pasteurize over low heat for 20-30 minutes. Close the jars with lids and leave them upside down to cool.
Homemade salted honey mushrooms
Ingredients:
Honey mushrooms - 1 kilogram,
Salt - 3 tablespoons,
Dill - to taste
Garlic - 3 cloves,
Water - 1.5 l
Preparation:
1. Boil the mushrooms in salted water for 10 minutes from the moment it boils and drain them in a colander.
2. If necessary, add more salt, the mushrooms should turn out salty.
3. Place in jars, pressing tightly against each other, and fill very salty marinade.
4. Send it to the basement or refrigerator for storage
Pickled milk mushrooms
Ingredients
Fresh milk mushrooms - 3 kilograms,
Black peppercorns - 10 pieces,
Garlic - 7 cloves,
Cloves - 2 pieces,
Salt - 6 teaspoons,
Vinegar 3% - 100 ml
Preparation:
1. Sort the mushrooms, rinse under running water and leave in water for several hours. Place in a large saucepan, add water, boil, cook for 20 minutes.
2. Drain the water in which the mushrooms were cooked and replace with new water, just enough to cover the layer of mushrooms. You will need approximately 2 liters of water. Add salt (3 tsp per 1 liter of water), cloves, black pepper, boil, cook over medium heat for 20 minutes.
3. Arrange hot mushrooms in 3 liter jars, add 3-4 cloves of peeled garlic, add hot brine, pour in 50 ml of vinegar.
4. Close the jars with regular lids and let cool.
Spicy saffron milk caps
Ingredients:
Fresh saffron milk caps - 3 kilograms,
Salt - 400 grams,
Currant leaves - 200 grams,
Black peppercorns - 12 grams,
Bay leaf - 20 grams,
Allspice - 50 grams,
Hot red pepper - 50 grams
Preparation:
1. Peel fresh saffron milk caps, rinse thoroughly, place in a sieve or colander, pour boiling water over them 3 times, then cool with cold water and let the mushrooms dry.
2. To the bottom of the wide ones glass jars add blackcurrant leaves, black pepper, bay leaves. Place the prepared mushrooms in jars vertically, caps down, in a layer of 6 cm.
3. Sprinkle each layer of saffron milk caps with salt and hot pepper until all the mushrooms are gone and the pickling container is full.
4. Sprinkle the last layer of mushrooms allspice, put bay leaves and cover with currant leaves.
5. Cover the saffron milk caps with a clean cotton cloth and press down with a weight. In 1-2 days the juice will appear, and the mushrooms themselves will be ready in a week
Pickled saffron milk caps
Ingredients:
Saffron milk caps - 1 kilogram,
Water - 150 ml,
Citric acid - 1.5 grams,
Salt - 7 grams
Preparation:
1. Clean the mushrooms from dirt and rinse.
2. Cut large mushrooms into pieces, leave small ones as they are.
3. Boil them in the marinade for about 20 minutes.
4. Then put it in hot sterilized jars and fill it with the marinade in which the mushrooms were cooked.
5. Close the jars filled with mushrooms with marinade with lids and place them in a pan filled with water for further sterilization for 50 minutes.
6. Then we take it out and roll it up
Marinade for any mushrooms
Ingredients:
Water - 1 l,
Sugar - 2 tablespoons,
Salt - 1 tablespoon,
Vinegar 3% - 3 tablespoons,
Black peppercorns - to taste
Cloves - 5 pieces,
Bay leaf - 2 pieces,
Wild mushrooms - to taste
Preparation:
1. Before pickling, any mushrooms must be thoroughly washed and cleaned of dirt and leaves. Then boil the mushrooms until tender.
2. After this, place the mushrooms tightly in washed and sterilized jars. And pour hot marinade.
3. To prepare the marinade, pour water into a saucepan. We put sugar, salt and spices there. Bring the marinade to a boil, then pour in the vinegar. Let it boil for a minute. Then turn it off and pour hot over the mushrooms.
4. Cover the jars with mushrooms with lids. Sterilize liter jars for about 8-10 minutes. This set of ingredients makes 1 liter of marinade for any mushrooms
Marinating boletus mushrooms
Ingredients:
Boletus mushrooms - 1 kilogram,
Water - 1 l,
Vinegar 9% - 1 tablespoon,
Salt - 1 tablespoon,
Black peppercorns - 12 pieces,
Allspice - 5 pieces,
Bay leaf - 2 pieces,
Sugar - 0.5 teaspoons,
Onion - 1 piece,
Nutmeg - to taste
Preparation:
1. First, thoroughly wash and clean the mushrooms.
2. Place the mushrooms in a pan, the bottom of which has been pre-wetted. Then pour salt there and warm it up a little. After the mushrooms release their juice, boil the mixture for about 5-10 minutes. In this case, it is necessary to stir constantly.
4. Remove the mushrooms from the marinade, and after 5 minutes, together with the seasonings, place them in boiling water, where we first add vinegar and sugar. Boil the mixture for several minutes, then put it into jars (washed and sterilized).
5. Pour marinade over the pickled boletus mushrooms. Close with lids.
Butter marinated with mustard
Ingredients:
Butter - 3 kilograms,
Bay leaf - 8 pieces,
Dried dill - 10 grams,
Black peppercorns - 20 pieces,
Allspice - 7 pieces,
Cloves - 5 pieces,
Mustard seed - 10 grams,
Salt - 2 tablespoons,
Sugar - 1 tablespoon,
Vinegar 9% - 100 ml
Preparation:
1. First, thoroughly clean the butter from the soil and grass. Then we rinse thoroughly. There is no need to remove the skin from the caps.
2. Fill the pan with butter to the top with water. Then bring to a boil. Cook the mushrooms until tender, remembering to constantly skim off the foam. As it cooks, add required quantity water.
3. Cook the mushrooms for about 40-45 minutes. At the end of cooking, add dill, cloves, bay leaves, pepper and dry mustard seeds. Next we add sugar, salt and, of course, vinegar. Sugar and salt can be added to taste, just keep in mind that the marinade should be a little salty.
4. After adding all the spices, boil the butter for about 15 minutes. Next, reduce the heat to low. During this time we prepare the jars. Place in jars and close with lids.
How to pickle milk mushrooms
Ingredients:
Milk mushrooms - 1 kilogram,
Salt - 40 grams,
Dill - to taste
Currant leaves - 6 pieces,
Garlic - 4 cloves,
Horseradish root - 30 grams,
Citric acid - 0.5 teaspoons
Preparation:
1. We sort out the milk mushrooms, separate the caps from the legs, wash them well and clean all the dirt.
2. Rinse thoroughly again under running water.
3. Prepare the brine by mixing in a liter of water citric acid With salt.
4. Changing the brine at least twice a day, soak the mushrooms in it for 2 days.
5. Prepare the container for pickling. Pour a layer of salt into it at the bottom, not very thick. Place washed herbs, peeled and chopped horseradish root and garlic on top of it.
6. Lay the mushrooms in a 5-7 centimeter layer and sprinkle with salt. We alternate rows until the container is filled to the top.
7. As the last layer, lay out the greens, peeled and chopped horseradish root, and pieces of garlic.
8. Cover with a napkin and leave under pressure for two to three days. We wait until the mushrooms settle into a denser layer.
