Mushroom appetizer for the winter. Harvesting mushrooms. Methods for preparing mushrooms for future use. Tips for mushroom pickers from professionals

There are different ways stocking mushrooms for future use. We recommend some of them, the most common among amateurs.

Drying
Only certain types of mushrooms are dried: from spongy mushrooms - porcini mushrooms, boletus mushrooms, boletus mushrooms, boletus mushrooms, moss mushrooms and boletus mushrooms, and from marsupial mushrooms - string mushrooms and morels. Lamellar mushrooms- saffron milk mushrooms, milk mushrooms, honey mushrooms, volushki, russula - should not be dried, they retain their inherent bitterness in the dried state. Mushrooms are first cleaned of soil, sand, pine needles, and leaves adhering to them. You should not wash the mushrooms before drying, as after this they dry slowly, and the white ones lose their color and darken.

The freshest and strongest mushrooms are selected for drying. Wormy and flabby ones cannot be dried. It is recommended to sort mushrooms by size before drying, with larger specimens dried separately from small ones. Drying is carried out in ovens and special dryers. In the sun, due to slow drying, the mushrooms darken, and the products turn out to be of low quality.

The most common method is drying in a Russian oven, but it is difficult to regulate the temperature and ensure sufficient air exchange. In order not to contaminate the mushrooms with ash, it is necessary to dry them on sieves or sieves. The sieves are lined with tinned iron mesh, and the sieves can rarely be woven from willow twigs. To speed up drying, sieves and sieves are placed on legs, then hot air will penetrate the mushrooms from all sides. Sieves and sieves can be installed in several tiers, which will allow you to load the oven with more mushrooms. You can dry mushrooms on special racks, as well as on knitting needles inserted into wooden boards.

Pickling
Lamellar mushrooms can be used to pickle saffron milk mushrooms, milk mushrooms, podgruzdi, white mushrooms, volnushki, valui, svinushki, nigella, zelenki, and rows.

The stems of mushrooms separated from the caps are not subject to salting, with the exception of saffron milk caps. Also, you cannot salt wormy, overripe, broken, flabby and insufficient fresh mushrooms. Saffron milk caps and milk mushrooms, depending on the size of the cap, are sorted into varieties and cleaned of leaves, pine needles, twigs, and soil adhering to them. As a rule, separately, by type. You can’t pickle mixtures in one barrel different types mushrooms In all cases, the mushrooms are pre-washed in cold water.

Cold way pickling is used mainly for mushrooms that do not require preliminary decoction or soaking. With the cold salting method, prepared saffron milk caps or svinushki are placed with their caps down in a clean barrel in layers up to 6 centimeters thick, and each layer of mushrooms is sprinkled with clean table salt.

Salt is consumed in an amount of 4.5% of the weight of mushrooms, or 700–750 grams for every 16 kilograms raw mushrooms, and for saffron milk caps, the salt rate can be increased by 5%. For any processing method - salting or pickling - only table salt of good quality should be used.

A wooden circle, freely extending into the barrel, is placed on the mushrooms placed in the barrel, and pressed down with a cleanly washed stone. Do not use metal objects, bricks or limestones as a load when salting.

After 2-3 days, when the mushrooms have become somewhat denser, settled, and released juice, you need to add them to the barrel fresh mushrooms observing the same order of laying, using the same salt and the same load, as described above, until the barrel is filled to the top and further settling of mushrooms stops. The barrel filled in this way is closed with the bottom and placed on its side. It is turned over from time to time to distribute the brine more evenly.

Milk mushrooms, volnushki, podgruzdi, white milk mushrooms, valui have bitterness, pungent taste, therefore, before salting, they must be boiled, scalded or soaked. Soak them for 2-3 days with repeated changes of water, at least twice a day.

Mushrooms placed in a barrel or tub for soaking should be filled with cold, slightly salted water so that for every 5 kilograms of mushrooms no more than 0.5 liters of water are added, after which they are covered with a wooden circle, on top of which a small weight (stone) is placed.

Soaking is carried out at low temperatures in a closed non-residential premises (cellar, glacier or barn). Soaking mushrooms outdoors in warm weather, even in the shade, will lead to oxidation of the mushrooms and make them unsuitable for pickling or for eating in general.

Hot way pickling
The hot pickling method is as follows: peeled, sorted and washed mushrooms (milk mushrooms, trumpets, podgruzdi, white mushrooms) before salting are dipped into a cauldron or pan with boiling brackish (containing 3% salt) water for 5–6 minutes, after which the mushrooms are discarded on the sieves. Valui should be boiled from the moment of boiling for 15–25 minutes. When the mushrooms have cooled and the water has drained from them, you need to immediately pickle them in the same way as with the cold pickling method. The water remaining in the boiler after each cooking of mushrooms is poured out, as it acquires bitterness, an unpleasant taste and smell. After each cooking, rub the boiler well with salt and wash it.

To add aroma and improve the taste to the mushrooms, you can add spices when salting: bay leaf and allspice; You should not put red peppers or dill.

Storing salted mushrooms
Store salted mushrooms in a well-ventilated area at a temperature not lower than zero degrees: at a lower temperature, the mushrooms will freeze and crumble. Storing pickled mushrooms at temperatures above 6–8 degrees Celsius can lead to souring and spoilage.

Salted mushrooms are eaten no earlier than 30–45 days after salting.

Pickling
For pickling, mushrooms that are younger and not worm-free are selected. The prepared mushrooms are washed several times in cold water and lightly dried. This is done quickly so that the mushrooms do not turn black, and during cooking they do not spread and lose their flavor.

The washed mushrooms are placed in enamel pan with a weak solution of vinegar and salt at the rate of: for 1 kilogram of mushrooms, 1/3 cup of water, 1 tablespoon of salt, 2/3 of a faceted glass of 8% vinegar. After this, the mushrooms are placed on strong fire. When heated, the mushrooms themselves will begin to release juice and gradually become covered with liquid. As soon as the mushrooms boil, reduce the heat and cook them, stirring gently. The foam that appears on the surface is removed with a slotted spoon. When foam stops forming, add to the pan. granulated sugar, spices (for 1 kilogram of mushrooms - 1 teaspoon granulated sugar, 5 peas allspice, 2 pieces of cinnamon, cloves, bay leaf) And citric acid on the tip of a knife to preserve the color of the mushrooms.

Cooking can be considered complete when the mushrooms have sunk to the bottom and the marinade has become transparent. Don't miss the moment when the mushrooms are ready: if they are overcooked, they will become flabby. But be careful not to undercook the mushrooms - they will certainly turn sour.

The finished mushrooms are cooled, placed in clean jars and fill to the top with chilled marinade. To protect mushrooms from molding, it is good to lightly pour them sunflower oil. The jars are tightly covered with parchment and tied with twine. Store in a cool place.

What is a snack? If you look in the dictionaries, you can conclude that this is a type of food that is served on the table before the main courses. The appetizer has such an important mission - to whet the appetite of the eater. Snacks are divided into hot and cold, vegetable and meat, and, of course, don’t forget about mushroom snacks. After all, it is traditional in Russian cuisine. And without mushrooms on the table there will be no holiday!

What kind mushroom appetizer for the winter can it be cooked? Of course - these are pickled mushrooms, salted, mushroom caviar etc. They are also dried and frozen in the freezer. Keeping up with all these methods is the recipe. mushroom solyanka. Therefore, if the year turns out to be rich and fruitful for mushrooms, then hodgepodge must be prepared.

Ingredients for the recipe. Solyanka":

2 kg of mushrooms (in principle, any varieties of mushrooms are suitable for hodgepodge);

2 kg of tomatoes;

0.75 kg onions;

0.5 kg carrots;

300 ml vegetable oil;

1 tsp ground black pepper;

1.5 tbsp. salt.

As a result of half an hour of preparing the products and 40-60 minutes of preparing the recipe, you get about eight half-liter jars of mushroom hodgepodge.

Method for preparing solyanka with mushrooms:

Washed tomatoes along with peeled mushrooms and onions sliced for hodgepodge small pieces; grate the carrots on a fine grater. All ingredients are mixed and simmered over moderate heat. vegetable oil for 35-40 minutes. At the end of the stewing, spices and seasonings are added. After which the snack is kept on the fire for a couple more minutes and placed in sterilized jars, rolled up with lids and put away for storage in cool place, where others are also placed mushroom preparations, including "".

Porcini mushrooms can be combined with garlic. It will turn out to be an interesting spicy spicy mushroom appetizer for the winter. It will also require:

0.5 kg of fresh white mushrooms;

- ½ tsp. salt;

- ½ tsp. ground black pepper;

2 tbsp. chopped oregano;

- ¼ tsp. coriander;

2 cloves of garlic;

- ¼ cup of finely chopped red onion;

2 tbsp. thyme;

3 tbsp. white wine vinegar;

4 tbsp. olive oil.

Porcini mushrooms are cleaned and washed thoroughly. The caps are separated from the stems, then they are all put together in a pan, salt is added to them, water is poured in, and they are boiled for about 10 minutes. After which the mushrooms are filtered and left to cool.

Wine white vinegar, olive oil, chopped thyme, red onion, garlic, coriander (seeds), oregano, ground black pepper and salt are mixed to form a dry dressing. The mushrooms are placed in jars, sprinkling the layers with dry dressing, shaken several times and placed in the refrigerator for 10-11 hours, having previously sealed the jars hermetically. ready. It can be consumed immediately, or left until the cold weather, so that later you can enjoy delicious mushrooms.

It’s not very difficult to prepare a salad with mushrooms for the winter. Using one of the recipes below, you will get a tasty one that will definitely please all members of your family.

It should be especially noted that mushrooms are ideally combined with any ingredients. Therefore, making winter preparations from them is quite easy. To do this, you just need to include mushrooms in any recipe you have known for a long time and get a new and original snack.

Mushroom salad: recipes

There are many various recipes winter preparations where mushrooms are found. One of them involves the use white cabbage. This vegetable makes the salad tender and very tasty.

To prepare such a snack at home, we will need the following ingredients:

Processing the ingredients

Mushrooms and cabbage must be prepared in stages. First, the main ingredient is processed. The cabbage is washed and chopped into long, thin strips. As for mushrooms, they are also cleaned of unwanted elements and rinsed. Next, the product is boiled in ordinary water(about 20-30 minutes), discard in a colander, cool and chop not very finely.

Also grate carrots separately, cut onions and sweet peppers into half rings.

Cooking on the stove

In order for the hodgepodge salad with mushrooms to be prepared well for the winter, it should be boiled in a large enamel basin. Cabbage, carrots, onions and peppers are placed in it. Next, all the ingredients are poured tomato sauce, drinking water and sunflower oil. After adding bay leaves, pepper and salt to the products, place them on the stove and bring to a boil.

As soon as vegetable mass starts to boil, reduce the heat to low and cover the pan with a lid.

For the winter, hodgepodge salad with mushrooms should be stewed slowly for 1.5 hours. Stir it periodically to prevent it from burning. After time has passed, mushrooms are added to the vegetables and cooked for about another half hour. 5 minutes before turning off the stove, pour in table vinegar.

Rolling and serving

After the mushroom salad for the winter is completely prepared, it is placed in sterilized jars, rolled up and covered with a thick blanket. After keeping the workpiece for about a day, it is removed to any dark place.

This snack should be consumed after 5-6 weeks. It is served cold along with a slice of bread and hot dishes.

Made with beans

Beans can be canned for the winter in different ways. However, most recipes involve the use of not only legumes, but also vegetables and even mushrooms. Such ingredients make the salad more original in taste and give it a special piquancy.

So, to implement this recipe we will need:

white beans - about 1 kg;
fresh mushrooms (use champignons or boletus) - approximately 1.5 kg;
juicy carrots - 1.5 kg;
elastic sweet tomatoes - 3 kg;
granulated sugar - about 10-15 g;
vegetable refined oil- 190 ml;
natural table vinegar - ½ cup;
medium-sized table salt - 25 g;
peppercorns - 4 pcs.

We process products

Salad with beans and mushrooms for the winter should begin with processing legume product. It is sorted, washed and soaked in ordinary water for long time(12-15 hours). After this, the beans are rinsed again, the liquid is changed and cooked over low heat for about 50 minutes. After the specified time has passed, the product is discarded in a colander and all liquid is allowed to drain.

While the beans are cooking, you can start processing the mushrooms. They are sorted, cleaned, washed thoroughly and coarsely chopped.

The tomatoes are also separately blanched, peeled and pureed in a blender. As for carrots, they are simply grated on a large grater.

Heat treatment

How should you make mushroom salad? Recipes for such snacks require mandatory heat treatment. To do this, combine carrots, mushrooms and tomato pulp in a thick saucepan. By adding granulated sugar, butter, peppercorns and table salt, they are thoroughly mixed and placed on medium heat.

Cook the salad for about half an hour, stirring it constantly. After time has passed, previously boiled beans are added to it and cooked for another 30 minutes.

After the appetizer is ready, add it and boil for about 5 more minutes.

The process of rolling and serving the salad to the table

Mushroom salad for the winter is preserved according to the same principle. Hot snack Place in sterilized jars and seal with boiled lids.

After wrapping all the containers in a thick down jacket, they are left in this form for a day. As time passes winter preparations put away in any dark place (closet, pantry, cellar, underground, etc.).

To obtain the most aromatic and delicious salad, it must be kept closed for about a month. If you open a jar of snacks early, it will not have time to absorb the spices and will turn out bland.

Serve this preparation to dining table preferably cold. The salad should be eaten with bread and other dishes.

Preparing a salad for the winter with mushrooms and vegetables

It’s no secret that they are quite reminiscent of mushrooms. But in order to enhance the taste and aroma of such a preparation, some chefs add real forest mushrooms.

In preparing this unusual snack there is nothing complicated. To do this, you only need to purchase the following components:

medium-sized blue eggplants - 5 pcs.;
fresh forest mushrooms - about 300 g;
multi-colored sweet pepper - 6 pcs.;
large sweet tomatoes - 6 pcs.;
onions - 3 pcs.;
garlic cloves - 5 pcs.;
red hot pepper - 1 pod;
beet sugar, table salt - add at your discretion;
table vinegar - about 3-4 large spoons;
refined vegetable oil - 2/3 cup;
fresh greens - 1 large bunch.

Ingredient preparation process

They are prepared very simply. First, the main vegetable is processed. Wash the eggplants thoroughly, cut into cubes, sprinkle with salt and leave in this form for 60 minutes. After time has passed, they are thoroughly rinsed and boiled for about 5-7 minutes. After this, the vegetables are thrown into a colander and all the liquid is allowed to drain.

Also cleaned separately onions. After chopping the heads into half rings, place them in a frying pan with oil and fry a little. Subsequently, finely chopped tomatoes are added to them and simmered until a porridge-like mass is obtained.

As for sweet peppers and fresh mushrooms, they are chopped into small pieces. In this case, the last ingredient is boiled in ordinary water (about half an hour), discarded in a colander and deprived of all moisture.

Snack preparation process

Eggplant salad with mushrooms for the winter turns out to be very aromatic and tasty. After all ingredients have been processed careful processing, you should start mixing them. To do this, place one by one in a large saucepan. boiled mushrooms and onions and tomatoes, as well as sweet bell peppers.

After thoroughly mixing all the ingredients, salt them to taste and add sugar. Also added to the ingredients are crushed capsicum, refined oil and fresh chopped herbs.

In this composition, the salad is boiled over medium heat for about 20 minutes. 5 minutes before turning off the stove, add chopped garlic cloves and table vinegar to the appetizer.

The process of canning and serving the salad to the table

After heat treatment of all vegetables and mushrooms, they are laid out glass jars, which are sterilized in advance. Having sealed the containers with boiled lids, they are covered with an old down jacket and left in the room for a day. After time has passed mushroom salad with eggplants put away in a dark place. It is served to the table after a month or two, chilled.

As you can see, prepare winter salads It's not that hard to do on your own. In addition to the recipes described, there are other ways to prepare delicious snacks. For example, zucchini salad with mushrooms for the winter is extremely popular among chefs. This preparation will not take much of your time and effort. However, it can only be done during the harvest season. Therefore, if you decide to please your loved ones delicious snack In the cold season, we suggest making mushrooms with rice and vegetables. For the winter, this preparation is cooked quite quickly. If you don't have space to store jars of salads at home, you can prepare them without adding vinegar. In this case, the workpiece should be served immediately after heat treatment. When hot, it can be eaten as a side dish for meat or fish, and when cold, as a salad or snack.