Pickled mushrooms in own juice. Canned porcini mushrooms in their own juice

Harvesting porcini mushrooms can be done in several ways. The most popular recipes for harvesting porcini mushrooms by salting and pickling, because in this case, in the end, you get a great ready snack. However, harvesting porcini mushrooms for the winter by drying and freezing at home is no less interesting. freezer. Such recipes for harvesting porcini mushrooms for the winter can also be found on this page in a wide variety. All the proposed methods for harvesting porcini mushrooms have been tested in practice and the entire layout of the ingredients has been checked for compliance with the recommendations of nutritionists. Therefore, you can safely make delicious preparations of porcini mushrooms according to the proposed recipes and treat them to your family members. You can also enter minor changes according to their taste preferences. Study the proposed methods for harvesting porcini mushrooms for the winter, choose suitable options cooking at home and feel free to experiment. You will definitely succeed.

When drying mushrooms, up to 76% of their water is removed from them.

The remaining moisture for the development of microorganisms is not enough, which leads to their death. When cooking natural canned food the microflora is killed by the high temperature at which the canned food is sterilized. When marinating, the vital activity of microorganisms is suppressed high temperature when cooking, and then by the action acetic acid And table salt. When mushrooms are salted, fermentation occurs, during which sugars are converted into lactic acid. The latter, together with table salt, is a preservative.

Harvesting pickled porcini mushrooms for the winter

To harvest pickled porcini mushrooms for the winter, they need to be boiled in lightly salted water. For 1 liter of water:

• 2 tbsp. spoons of salt

Remove the foam that forms during cooking with a slotted spoon. Cooking can be considered finished as soon as the mushrooms sink to the bottom. Throw them in a colander to separate the liquid, put them in jars and pour over the pre-prepared marinade, per 1 kg of mushrooms:

• 250–300 g marinade filling

Marinade preparation. IN enamelware pour:

• 400 ml water

Put:

• 1 teaspoon salt
• 6 peppercorns
• 3 pieces of bay leaf, cinnamon, cloves, star anise
• 3 g citric acid

Boil this mixture for 20-30 minutes on low heat, then cool slightly and add ⅓ cup of 9% vinegar. After that hot marinade pour into jars, filling them just below the top of the neck, cover with prepared lids and sterilize with a slight boil of water for 40 minutes. After sterilization, immediately seal the mushrooms and place in a cold place.

Cooking in marinade.

Compound:

• 1 kg of mushrooms
• 70 ml water
• 30 g sugar
• 10 g salt
• 150 ml 9% vinegar
• 7 allspice peas
• Bay leaf
• Carnation
• 2 g citric acid.

Pour a little water into the pan, add salt, vinegar, heat to a boil and lower the mushrooms there.

Bring to a boil and cook over low heat, stirring constantly and removing the foam.

When the water becomes clear, add sugar, spices, citric acid.

Finish cooking as soon as the mushrooms sink to the bottom, and the marinade brightens.

Cook mushroom caps in a boiling marinade for about 8-10 minutes, mushrooms - 25-30 minutes, and mushroom legs - 15-20 minutes.

It is very important to catch the moment of readiness of mushrooms, as undercooked mushrooms can turn sour, and overcooked mushrooms become flabby and lose their value.

Cool the mushrooms quickly, put them in jars, pour over the chilled marinade, close with plastic lids.

If the marinade is not enough, you can add boiling water to the jars.

Then they are placed in a pot with water heated to 70 ° C for sterilization, which is carried out at a low boil for 30 minutes.

Store in cool place.

Harvesting porcini mushrooms for the winter by pickling

Ingredients for harvesting porcini mushrooms for the winter by pickling are the following products:

• Water - 120 ml
• Table vinegar 6% - 1 cup
• Mushrooms - 2 kg
• Cinnamon - 1 piece
• Cloves - 3 buds
• Bay leaf - 3 pcs.
• Black peppercorns - 4 pcs.
• Sugar \u003d sand - 2 teaspoons
• Citric acid on the tip of a knife
• Salt - 60 g

Sort and process mushrooms, wash. Prepare a saucepan, pour vinegar, water into it, add salt. Put on fire and bring to a boil. Pour the mushrooms into the boiling liquid and bring it to a boil again. Reduce the heat and continue to boil the contents of the pan. From time to time to remove the formed foam. After waiting for the moment when the foam stops appearing, add sugar, spices, citric acid. Cooking time for porcini mushrooms is 20-25 minutes. The mushrooms are ready when they are soft enough. It is necessary to remove the pan from the heat, put the mushrooms on a dish and cool. After distributing them into jars and pour the cooled marinade - broth. Close with regular plastic lids. Banks put in the cellar.

Store them for 1 year at constant temperature regime 3-4°C.

Harvesting porcini mushroom for the winter with salting

With the hot salting method, the sorted and washed mushrooms must first be blanched, then thrown onto a sieve to make the water glass, then put in a bowl prepared for salting, add spices and sprinkle with salt. For 10 kg of raw materials for harvesting ceps for the winter with salting, you will need to take the following products:

• 300-400 g salt

Spices and seasonings:

• Garlic
• Pepper
• Dill
• horseradish leaf
• black currant leaf
• Bay leaf
• allspice
• cloves

Salted white mushrooms (method 2).

Put the soaked mushrooms to the brim in the prepared dish (enamelled pan, barrel) with the legs up, sprinkle with salt at the rate of 3-4% by weight of the mushrooms, i.e. for 10 kg of mushrooms:

• 300-400 g of salt.

Spices and seasonings:

• Garlic
• Pepper
• Dill
• horseradish leaf
• black currant leaf
• Bay leaf
• allspice
• cloves, etc.

put on the bottom of the barrel, on top, and also shift the mushrooms in the middle with them. On top you need to put a wooden circle and a load. As the mushrooms settle in the barrel, you can put a new portion of them, sprinkling them with salt, and so on until the container is filled. After that, the mushrooms must be taken out to a cold place. With a cold pickling method, the sorted mushrooms need to be soaked for 2-3 days in cold water, repeatedly changing it to remove the milky juice. At this time, mushrooms should be stored only in a cold room, as they can ferment and turn sour when warm. For 10 kg of mushrooms:

• 300-400 g salt

Spices and seasonings:

• Garlic
• Pepper
• Dill
• horseradish leaf
• black currant leaf
• Bay leaf
• allspice
• cloves, etc.

Harvesting porcini mushrooms for the winter by drying

Porcini mushrooms can also be dried in the oven. To harvest porcini mushrooms for the winter by drying, you need to make several grates from a wire mesh with large cells that are inserted into the oven instead of ordinary baking sheets. Mushrooms prepared for drying should be laid out on grates, put in the oven at a temperature of 60-70 ° C and dried until tender. During drying, the oven door should be left ajar to allow moist air to escape.

Recipes for harvesting porcini mushrooms for the winter by freezing

Only fresh, young and healthy mushrooms are suitable for harvesting porcini mushrooms for the winter by freezing. Well-peeled mushrooms cut with a knife from of stainless steel slices 3-4 mm thick, boil in water for about 5 minutes, stirring occasionally, cool cold water. Put the dried mushrooms on a sieve and put them in a container and freeze.

Exist different recipes harvesting porcini mushrooms for the winter by freezing, and on this page you can find the most popular of them below.

Cooking fried porcini mushrooms

Compound:

• Freshly picked young porcini mushrooms
• vegetable oil.

Mushrooms, cleaned for harvesting fried porcini mushrooms, are washed in water, cut into pieces, poured into boiling salted water and boiled for 15 minutes. Then the strained mushrooms are fried for 30 minutes in vegetable oil, after which the mushrooms are allowed to cool and laid out on plastic bags in small portions(about 200–300 g) for disposable; squeeze the air out of the bags. Store mushrooms in the freezer. Before use, the contents of the bags (frozen mushrooms) are cut into several pieces and put on a heated pan. Frozen fried mushrooms will take up significantly less space in the freezer compared to frozen boiled mushrooms. This method of processing mushrooms, like the previous one, does not provide for re-freezing, since poisoning is possible. If you need to defrost the freezer, you should transfer the mushrooms to another one. This method of processing mushrooms is not applicable in cases of power outages.

Harvesting white mushrooms at home

Marinade for harvesting porcini mushrooms at home is prepared in the same way as for pickled ones, but put half the vinegar or vinegar essence, and take 1 tablespoon of sugar per 1 liter of product. Boil the mushrooms in the marinade, as described in the marinade, then arrange in jars and sterilize.

Preparation for the winter of fried porcini mushrooms

For harvesting whites for the winter fried mushrooms fresh mushrooms you need to clean, rinse, let the water drain and cut into bars or slices. In an enamel pan, heat the oil, put the mushrooms there, salt and cook in own juice, under the lid at a low boil for 40-50 minutes. Then you need to remove the lid and fry them until the juice evaporates and the oil becomes clear. Mushrooms should be hot decomposed into small jars, sterilized in advance in boiling water for 15 minutes (the lids should also be sterilized), and pour at least 1 cm of melted butter on top. room temperature, jars must be sterilized for 1 hour and hermetically sealed. If they are stored in a cold room, it is enough to simply clog the jars. In any case, they must be stored in the dark, because fats break down and become rancid in the light.

Harvesting white mushrooms in jars

To prepare porcini mushrooms in jars, they need to be cleaned, washed, cut and boiled in salted water. Pour hot boiled water with a little vinegar (3 teaspoons of 5% vinegar per 100 g of water) into each jar for a fifth of the volume, fill with mushrooms and sterilize. Banks clog and put in storage. When using, drain the liquid, and fry the mushrooms in a pan, like fresh ones.

Harvesting porcini mushrooms for the winter in jars

Put salted mushrooms together with brine in a saucepan and bring to a boil, stirring occasionally so as not to burn. Arrange the heated mushrooms in jars and sterilize. The brine in the preparations of porcini mushrooms for the winter in jars should be approximately 20% of the total volume. If it is not enough, you need to add to the mushrooms salt water by taking 1 tablespoon of salt to 1 water.

Watch how these blanks of porcini mushrooms are made for the winter in the video, which shows the entire process step by step.

Recipes for delicious porcini mushrooms for the winter

Here are more recipes delicious preparations white mushrooms for the winter using various ways processing of raw materials.

Preservation of porcini mushrooms in their own juice.

Mushrooms clean, rinse, cut and place in an enamel pan, on the bottom of which a little water is poured. Salt them and heat with stirring until the juice stands out from them, then close the lid and boil over low heat for 15-20 minutes. Arrange the boiled mushrooms in jars, pour over the mushroom juice remaining from cooking, so that they are completely covered with liquid. If there is not enough juice or it has boiled away, you can add a little boiled water during cooking. Sterilize jars, roll up and store.

Fresh porcini mushrooms in oil.

Peel young, healthy mushrooms, cut off the roots, wipe dry with a towel, fry in oil (the oil should completely cover the mushrooms) until half cooked, put in a dish. Put the next portion in the remaining oil fresh mushrooms and so on until all the mushrooms are overcooked. When the mushrooms have cooled, put them in rows in small, dry, sterilized glass jars, caps up, pouring each row with melted butter. Fill with oil all the way to the top. After a few hours, close with a tight-fitting polyethylene lid or put on a rubber glove and place in a cold place.

Before serving, fry them until cooked in the same oil.

Salted porcini mushrooms (method 1).

For 1 bucket of porcini mushrooms, take 1.5 cups of salt. Dip young mushrooms in boiling water, boil 1-2 times, put on a sieve and pour cold water until cool. Let them dry on the same sieves, turning over several times. Then put the mushrooms in jars with their caps up, sprinkling each row with salt, cover with a dry circle, put a stone on top. After a few days, if the jar is incomplete, add fresh mushrooms, pour melted, barely warm oil, and it is best to tie a bubble. Store in a cool dry place. Before use, soak the mushrooms for 1 hour in cold water (and if they have been salted for a long time, then you can soak the whole day), then rinse in several waters. Mushrooms prepared in this way do not differ in taste from fresh ones, especially if they are cooked in broth with porcini mushroom powder.

Salted porcini mushrooms (method 2).

Take freshly picked autumn mushrooms, put them in a pot, salt and let stand for a day, stirring often. Then pour the resulting juice into a saucepan, filtering through a sieve, heat this juice on the stove so that it becomes barely warm, and pour mushrooms over it again. The next day, drain the juice again, heat it to a slightly higher temperature than the first time, and pour the mushrooms again. On the third day, heat the drained juice so that it is quite hot, pour over the mushrooms and leave for 3 days. Then boil the mushrooms together with the juice. When cool, transfer to a jar, pot or oak bucket with hats up, pour the same brine, and melted, but barely warm, butter on top and tie with a bubble. Before use, soak the mushrooms for several hours in cold water, then put them together with water on the stove, heat up and drain the water. Do this several times, changing the water, until all the salt comes out of the mushrooms.

Mushrooms are salty in winter.


Peeled mushrooms scald with boiling water, put on a sieve. When the water drains and the mushrooms dry, put them in rows in a bucket or other dish with their hats up. Sprinkle each row with salt, pepper, bay leaf and chopped white onion. When the bucket is full, cover with a clean rag, put a circle and a stone on top. In winter, rinse these cloth and mug several times.

Caviar from white mushrooms.

Components:

• white mushrooms - 3 kg
• onion - 1.5 kg
• 1 large head of garlic
• vegetable oil
• vinegar
• ground black pepper
• dill
• parsley - to taste.

Mushrooms wash, clean, rinse. Boil for 30 minutes and drain in a colander. Dry. Wash, peel, rinse and finely chop the onion. Fry in vegetable oil in a pan until golden color. Transfer the mushrooms to a blender and chop. Put chopped mushrooms in a pan with onions, add mashed garlic, salt and pepper. Mix. Simmer the resulting mixture for 15-20 minutes. At the end of the stew, add vinegar, mix well. Arrange in hot sterilized jars, roll up and put under a "fur coat". Store in a cold place.

Salted mushrooms.

Components:

• Mushrooms - 5 kg
• Salt - 250 g
• Peppercorns - 1 teaspoon
• Dill greens - 1 bunch

Peel the mushrooms, separate the caps from the legs and boil for 20 minutes in salted water. Then rinse the mushrooms under running cold water, put on a sieve and let the water drain. Place hats and stems in layers in a salting dish, sprinkling each layer of hats with stems with salt and pepper and shifting them with herbs. Cover with a linen napkin, a wooden circle and put a load on top, keep it in a room for 2-3 days and take it out to a cold room.

White mushrooms salted, boiled.

Components:

• Boiled mushrooms - 5 kg
• Dill greens - 50 g
• Bay leaf -8-10 pcs.
• Peppercorns - 30 g
• Blackcurrant leaves - 150 g
• Salt - 500 g

Fresh harvested mushrooms peel, rinse and boil in lightly salted water until tender. The readiness of the mushrooms is determined by their settling to the bottom and the cessation of foaming, while the broth becomes more transparent. The broth must be drained, put the mushrooms in linen bag and place under the load to completely remove the liquid. Lay the squeezed mushrooms in layers in a dish for salting, sprinkling each layer with salt and shifting with spices. Put the remaining blackcurrant leaves on top, then a clean linen napkin, on it - a wooden circle and a load. To upper layer not covered with mold, it must be poured with cold brine. Keep the mushrooms for 2-3 days at room temperature, and then take them to a cold room. After about a month and a half, the mushrooms will be ready to eat.

Canned mushroom preparation.

Components:

• Mushrooms young mushrooms

To boil mushrooms in 1 liter of water:

• salt - 20 g
• citric acid - 5 g

Clean and rinse freshly picked mushrooms. Cut large mushrooms into several pieces and boil in salted and acidified water until tender. Transfer the boiled mushrooms to sterile jars, pour strained hot broth, cover with sterile lids and sterilize half-liter jars in boiling water for 1 hour 10 minutes, liter jars for 1 hour 30 minutes. After sterilization, immediately roll up the jars, turn upside down and cool under the covers. Store in a dark and cold place.

Mushrooms canned with vegetables.

Components on liter jar:

• White mushrooms - 500 g
• Carrots - 300 g
• Onion - 50 g
• Parsley roots - 100 g
• Tomatoes - 400 g
• Garlic - 1 clove
• Parsley and celery greens - 1 small bunch each
• Bay leaf -1-2 pcs.
• Allspice - 4-5 peas
• Salt - 30 g
• Sugar - 10 g

In porcini mushrooms, separate the caps from the legs. Peel the legs from the ground, put everything in a saucepan and boil until tender. During cooking, add peeled carrots, onions and parsley root to the mushrooms. Boiled mushrooms with vegetables cut into pieces and mix with chopped tomatoes. Strain the mushroom broth, add salt and sugar to it, heat to a boil and reduce, as a rule, by almost half. At the bottom of sterile jars, put chopped greens, bay leaf, a clove of garlic and peppercorns. Then put boiled mushrooms with vegetables and pour mushroom broth. Cover jars with sterile lids and sterilize in boiling water half-liter - 25 minutes, liter - 40 minutes. Then roll up, turn upside down and keep under the covers until completely cooled. Store in a dark, cool place.

Watch the preparation of porcini mushrooms for the winter in recipes with a video demonstrating the entire technology for processing mushrooms.

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Mushrooms are a real treasure. Only these mushrooms contain many useful minerals, micro and macro elements, vitamins. And all this combined with great taste. Mushrooms are pickled and salted in jars, added to salads or fried. They can be consumed immediately after preparation or harvested for the winter. Canning porcini mushrooms is the most popular way to harvest them for future use.

Young hostesses will be interested in how to cook White mushroom for the winter, so that it retains its taste and benefits. Consider whether they can be preserved fried or in the form of caviar.

Before you roll up porcini mushrooms for the winter, they need to be prepared for the process. To begin with, sort out and inspect for wormholes and damage. Then thoroughly clean from grass and leaves. It remains to soak them in water. You need to do this twice. The first time is 30 minutes, and the second - 15. Cut large mushrooms into pieces.

Conservation Options

There are a lot of recipes for preserving mushrooms for the winter at home. Here are some of them.

Recipe #1

Ingredients:

Canned porcini mushrooms for the winter are prepared quite simply:

1. Prepared main ingredient boil in salt water. Cooking time is about 20 minutes.
2. In a separate bowl, make a marinade of salt, sugar and vinegar.
3. Combine the contents of both containers. Boil 7 minutes.
4. Prepare banks. Put seasonings in them. Put the main product on top.
5. Pour in marinade and roll up.

Recipe #2

The process of conservation of mushrooms for the winter consists of several stages:

1. Boil peeled and chopped mushrooms in water with salt and citric acid.
2. Drain the water. Replace it with oil.
3. Add seasonings and simmer for 40 minutes.
4. Cool slightly and put in jars.
5. Boil the lids.
6. Roll up jars and sterilize for two hours. The second sterilization lasts about 40 minutes and is carried out after 2 days.

Recipe #3

Sometimes harvesting mushrooms for the winter involves the use of original components, for example, horseradish leaves. Boil the main product in salt water and drain in a colander. It is desirable that the jars are sterilized in advance. Spread horseradish leaves and mushrooms in layers in each of them. At the end of the process, pour everything with sunflower oil and put in a cold place.

Unusual option

Are there any other ways to close porcini mushrooms for the winter? Yes. You can also try . The dish turns out tasty and fragrant. But do mushrooms retain their true taste? Yes, if you cook them fried.

• 1 kg of the main product;
• 2 tsp salt;
• 400 g butter (can be ghee or even ordinary vegetable).

How to cook fried porcini mushrooms for the winter:

with garlic

The recipe for cooking porcini mushrooms for the winter with garlic will delight lovers of fragrant and spicy dishes. Required Ingredients:

Preparation recipe:

1. Peel mushrooms, wash and cut.
2. Boil for 10 minutes.
3. Fry over high heat with salt and pepper.
4. Put in jars in layers: mushrooms, a layer of greens and so on until the end.
5. Pour in the remaining oil from frying and close.
6. Store in a cool place for about a year.

For gourmets

At home, you can cook mushroom caviar. They eat it like independent dish or as an accompaniment to soups and stews.

The recipe for caviar from porcini mushrooms suggests the presence of such products:

Cooking:

1. Clean and wash the main product. Boil in salted water until completely subsided.
2. Chop onion and garlic. Fry until golden brown. Any oil can be used, but preference should be given to olive oil.
3. Sterilize jars.
4. Grind boiled mushrooms in a meat grinder or in a blender.
5. Combine with onions and simmer for 15 minutes. At this stage of the process, it is desirable to use enamelware.
6. Fill prepared containers with caviar. Leave to sterilize for 1 hour.
7. Close the lids and put in a cool place.

Do you need vinegar essence?

Another recipe for harvesting porcini mushrooms for the winter is mushrooms in their own juice. There are two options for their preparation - with vinegar and without vinegar.

We use vinegar

For cooking, you will need mushrooms, currant leaves, horseradish and herbs, a couple of cloves of garlic, spices, 45 g of salt, 25 g granulated sugar and vinegar essence in the amount of 1 tsp.

The secret to cooking lies in the use of a pressure cooker. Peeled and washed mushrooms should be finely chopped and put on green leaves. Sprinkle salt and seasonings on top. Close the pressure cooker with a lid and put on a small fire. Cook for about half an hour. During this time, the mushrooms will boil well, but remain strong and fragrant.

Pour the finished workpiece with vinegar essence. Mix and put in jars. It is desirable to pull out the leaves of greenery beforehand. Cans closed with boiled lids can be stored in a cool place, you can also in the refrigerator.

When You Don't Need Vinegar

The recipe for cooking without vinegar is very simple. Its main components are the mushrooms themselves and 30 g of salt.

Washed and peeled mushrooms need to be cut in small pieces. Pour into a prepared container, salt and heat over low heat until juice appears. At the very beginning, you can add a little water so that they do not stick.

Banks for harvesting must be sterilized. Fill them with mushrooms. Pour the resulting juice on top. It remains only to close and let cool. Any cool place will do for storage.

Now it’s clear what you can do with porcini mushrooms - anything. They are usually prepared ahead of time. Who doesn't like to open New Year's table a jar of fragrant and incredible delicious mushrooms? How to close porcini mushrooms in jars - there are countless options. It could be caviar fried mushrooms, in its own juice, with and without vinegar.

The recipes are simple and do not require any exotic ingredients. There is only one rule: before canning porcini mushrooms for the winter, they must be boiled.

Mushrooms for the winter can be harvested both fresh and processed. The easiest way to preserve - we clean the mushrooms without water, quickly freeze them, store them in the freezer, after defrosting the mushrooms are almost like fresh ones. If there is not enough space in the freezer, mushrooms can be boiled in in large numbers water until half cooked, when they greatly decrease in size - freeze.

Marinated mushrooms

Marinade for 1 kg of prepared mushrooms: 75 g of water, 25 g of table salt, 250 g (1 tbsp.) Table 6% vinegar.
Put the prepared mushrooms in a colander, dip several times in cold water, let the water drain, then immediately boil in the marinade. Pour 75 g of water into an enameled pan, add salt, 1 cup of 6% table vinegar (based on 1 kg of prepared mushrooms), put on fire, bring to a boil, then put the mushrooms in the marinade and cook until tender at a low boil. Remove any foam that forms on the surface with a slotted spoon. When cooked, the mushrooms themselves secrete juices, everything is covered with liquid. Cooking is considered finished. As soon as the mushrooms sink to the bottom. Then add 10 g of sugar, 2 g of citric acid, 6 grains of allspice, bay leaf, 1 g of cinnamon, heat again to a boil and immediately evenly spread into prepared, steamed jars. If the marinade is not enough, you can add them with boiling water. Fill jars 1 cm below the top of the neck, cover with lids. Place in a saucepan with heated water and sterilize with a slight boil of water: jars with a capacity of 0.5 l - 20 minutes, with a capacity of 1 l - 25 minutes. after sterilization, roll up the jars and cool.

Mushrooms in spicy brine

Mushrooms; brine: 5 liters of water, 16 tsp. salt and 16 tsp. without a slide of sugar, 8 tsp. vinegar essence, cinnamon, cloves, allspice to taste, bay leaf.
Rinse the mushrooms well, peel and boil in plenty of water for 1 hour, removing the foam. Then rinse. Prepare brine6 for 5 liters of water - 16 tsp. salt and 16 tsp. without a slide of sugar, 8 tsp. Vinegar essence, cinnamon, cloves, allspice to taste, bay leaf. Boil the brine, put the boiled mushrooms in the brine, cook for 10 minutes. Then pour out the brine and rinse the mushrooms. Prepare a new brine with the same ingredients. Boil mushrooms in it for 15 minutes. Arrange in prepared jars (1.5 cm from the neck) and roll up. Refrigerate and store in a cool place.

Canned pickled mushrooms

For a 0.5-liter jar - 700 g of fresh mushrooms, 30 g of 5% vinegar, 8 g of salt, 3 g of sugar, 1 bay leaf, 1-2 pieces of hot and allspice.
Cook and boil marinade filling from the calculation: for 1 liter of water - 60-80 g of salt and 30 g of sugar. Boil mushrooms for 25-30 minutes. in salted water (for 300 g of water 15 g of salt), stirring and removing the foam. Put spices in jars and pour in vinegar. Then quickly put them in hot boiled mushrooms, pour them hot fill. Roll up jars with lids and sterilize in boiling water: and 0.5-liter - 15 minutes, liter - 20 minutes.

mushroom salad

For a jar of 0.5 l: 450 g of boiled mushrooms, 25-30 ml of vegetable oil, 10 g of vinegar essence 80%, greens, 2 pcs. hot and allspice pepper, 0.5 tbsp. sugar, 0.5 tbsp. salt.
fresh mushrooms sort, rinse thoroughly under running water, separate the legs, hats, put in a saucepan with salted water and cook over moderate heat until the mushrooms settle to the bottom. And the broth will not become transparent. Prepare a sauce from vegetable oil, vinegar, black hot and allspice, finely chopped herbs, sugar and bay leaf. Put the mushrooms in jars, pour hot sauce 2 cm below the top of the neck, cover with lids and sterilize jars with a capacity of 0.5 l for 40 minutes. Roll up immediately and place lids down to cool.

Mushrooms in brine

Mushrooms preserved in this way contain little salt and can be used as fresh.
Mushrooms boiled in salt water, acidify with a pinch of citric acid, pour hot brine prepared at the rate of 10 g of salt per 1 liter of water. Fill jars 1.5 cm below the neck. It is necessary to sterilize mushrooms at a temperature of 90 or at a moderate boil for 80-100 minutes. Depending on the capacity of the jars. After sterilization, roll up the jars and put them in a cold place. After 2 days, the mushrooms are again sterilized 1-2 times at the same temperature for 60-90 minutes.

White mushrooms in tomato puree

600 g of white mushrooms, 400 g of tomato puree, 50 ml of vegetable oil, 0.5 tbsp. salt, 200 g sugar, 1 tsp. table vinegar, bay leaf and cloves to taste.
Wash the porcini mushrooms, chop and stew until soft in their own juice or with the addition of vegetable oil. Add salt and sugar to the prepared tomato puree. Vinegar mix well and put the mushrooms. Then bring to a boil, put into hot liter jars and sterilize for 80-90 minutes. roll up and chill.

Mushrooms in tomato puree

600 g mushrooms. 400 g tomato puree, 1-2 bay leaves, salt, citric acid and vinegar to taste.
Stew the prepared mushrooms in a closed saucepan in their own juice until soft, add hot mashed potatoes fresh tomatoes seasoned with salt and sugar. Heat the mixture to a boil, acidify with citric acid and vinegar, place in glass jars, close with lids and sterilize in moderately boiling water 0.5-liter - 30 minutes, liter - 40 minutes.

Mushroom caviar "Cheeks are full"

For 1 liter of any fresh mushrooms: 300 g carrots, 300 g onions, 1 tbsp. vegetable oil, 1 tsp. Vinegar, salt - to taste.
Pass onions, carrots and mushrooms through a meat grinder separately. Sauté the onions in vegetable oil, then add the carrots and finally the mushrooms. Mix everything well, put in a saucepan, pour the remaining oil from the pan there, add salt to taste and simmer over low heat, stirring constantly, for about 1 hour. 5 minutes before the end of cooking, pour in 1 tsp. vinegar. Immediately roll the caviar into prepared sterilized jars.

Fresh mushrooms for roasting

For a 0.5-liter jar of mushrooms - 25 g of salt, 1 tsp. table vinegar.
Cleaned and washed tubular mushrooms cut into pieces, sprinkle with salt, mix thoroughly, put in glass jars, add vinegar, close with books and sterilize in boiling salted water for 30 minutes. Use these preserves for frying. Rinse them before cooking clean water to wash off the vinegar and excess salt.

fried mushrooms

For 1 kg of mushrooms - 350 g of butter (or lard, vegetable fat, vegetable oil), 20 g of salt.
Prepared fresh mushrooms cut into pieces. Heat oil in a cooking pot, put mushrooms, salt in it, cover with a lid and cook at a low boil for 45-50 minutes. Then fry the mushrooms in the same dish without a lid until all the moisture has evaporated ( mushroom juice) and the oil will become clear. Transfer hot mushrooms to heated jars, pour melted butter on top so that it covers the mushrooms with a layer of at least 1 cm. Close and sterilize the jars in boiling salted water: 0.5-liter - 25-30 minutes. -40 minutes. Be sure to store jars in a dark place.

Mushrooms "Fragrant"

For 1 kg of mushrooms - 30 g of salt, 1 tsp. vinegar essence, 4-5 grains of allspice, 2-3 pieces of cloves, 2 bay leaves, 2-3 cloves of star anise, cinnamon, 1/3 tbsp. mushroom decoction.
Cut the prepared mushrooms into pieces and boil in boiling water containing salt and spices for 10-12 minutes. Then release the mushrooms from the liquid, add the vinegar essence diluted in the mushroom broth with spices, mix thoroughly and place in clean, scalded glass jars, close with lids and sterilize.

stewed mushrooms

1 kg forest mushrooms, 350 g sunflower oil, 100 g finely chopped onion, 10-12 peas of bitter and allspice, bay leaf and 1 tbsp. l. salt.
Chopped, peeled and thoroughly washed mushrooms cut. Boil prepared mushrooms in water for 4-5 minutes. (For 1 liter of water, add 20 g of salt and 3 g of citric acid). Throw the boiled mushrooms into a colander, let the water drain, put in a saucepan and add 350 g of sunflower oil, 100 g of finely chopped onion, 10-12 peas of bitter and allspice, bay leaf and 1 tbsp. salt. Stir the mixture and simmer over moderate heat for 40 minutes, and then spread it hot into dry, heated jars. Cover the jars with metal boiled lids, and sterilize 0.5-liter jars in boiling water for 2 hours. After processing the lids, slightly cork, and after 2 days, re-sterilize the jars for 40 minutes in boiling water. Then roll up the jars tightly and refrigerate.

Solyanka with mushrooms

1 liter of sunflower oil, 1.5 kg of carrots, onions, fresh cabbage, fresh cucumbers, 3 tbsp. sugar, 1 tbsp. vinegar essence, 0.5 kg of sweet pepper, 0.5 kg of tomatoes, 300 g boiled mushrooms, salt, pepper - to taste, 3-4 bay leaves.
Boil the oil, put the chopped carrots, boil for 5 minutes. Then add chopped onions, boil for 5 minutes. Pour sugar and chopped cabbage, cook for another 58 minutes. Add sliced ​​cucumbers and peppers, vinegar, mushrooms, sliced ​​tomatoes, bay leaf, salt, pepper to taste. Mix everything thoroughly. Simmer for 30-40 minutes, put hot in jars, roll up.

hot pickled mushrooms

For 1 kg of mushrooms - 20 g of salt. When packaged in jars per liter jar - 2 bay leaves, 1 clove of garlic (cut into slices), 3-5 grains of allspice, 5-8 grains of black pepper, dill, sunflower oil(better with a smell).
Pour a little water into the bottom of an enameled pan, add salt and put the mushrooms. Boil for 20-25 minutes. Ready mushrooms should sink to the bottom. Cool down. At the bottom of a clean scalded jar, put peppercorns and bay leaf. Put a layer of mushrooms, 1-2 cloves of garlic, mushrooms, dill, etc. fill the jar to the "shoulders". Lightly crush, drain excess water. Put a bay leaf on top and pour 0.5 cm of sunflower oil. Close the jars with plastic lids. Keep refrigerated.

Cold pickled mushrooms

For 1 kg of mushrooms - 30 g of salt, 1 clove of garlic (cut into slices), fresh dill.
The cold salting method is used for mushrooms that do not require pre-cooking(saffron mushrooms, milk mushrooms, russula). Pigs, milk mushrooms, volnushki and whites before salting should be soaked for 3 days in brine (10 g of salt and 2 g of citric acid per 1 liter of water). Pour a layer of salt on the bottom of the container, lay the mushrooms in layers, sprinkling with salt, dill sprigs and garlic cloves. Cover with a plate of smaller diameter than the container, and place the load. After 1-3 days, the mushrooms will give juice and settle. After that, you can add fresh mushrooms on top (also sprinkling them with salt and seasonings) or transfer the mushrooms to glass jars. Mushrooms should be completely covered with the resulting brine. Put the containers in the refrigerator for 1.5 months for lactic acid fermentation.

mushrooms in salt

Solid mushrooms (tubular, boletus, talkers, etc.) per 1 kg of peeled mushrooms - 150-200 g of salt.
Peeled mushrooms are weighed, cut into thin plates, laid out on boards or on grates and left to dry slightly in the sun. Then they are mixed in a basin with a weighed portion of salt so that they are well salted (dangerous bacteria that cause severe poisoning can multiply in poorly salted places), but do not break. Mushrooms are stuffed dry, clean jars so that there are no mushrooms air bubbles, the surface is covered with a thin layer of salt and the jars are closed metal lids or tied with double cellophane or parchment, which should be wetted on top.

mushroom concentrate

1 kg of fresh mushrooms, 0.5 l. water, 60 g salt.
Peeled washed mushrooms are finely chopped, salted and boiled in part of the water until softened under the lid. Then add the rest of the water and cook further. soft mushrooms crushed with juice and evaporated in a wide saucepan so that the concentrate thickens slightly, it is poured into small jars (12 mm below the edge), wrapped with a damp towel, the lids are strengthened and sterilized for 90 minutes at 100 degrees. After 2 days, a second sterilization is carried out (45 minutes at 100 * C), and for long-term storage– a third sterilization after 2 days (as well as the second one). Store in a cool place.

frozen mushrooms

Ingredients: freshly picked young mushrooms of all kinds, salt, citric acid.
Peeled mushrooms are washed in water, cut into pieces, gradually poured into boiling salted and slightly acidified water and boiled for about 5 minutes. Strained mushrooms are cooled in a saucepan or in a bowl of chilled water. Well-dried mushrooms are laid out in one layer on foil and frozen in the lower part of the freezer, which at this time is set to the maximum degree of cold (-23 or -26 degrees). Frozen mushrooms are laid out in plastic bags in portions for single use, they are labeled and air is squeezed out of the bags. Mushrooms are stored in the freezer. Mushrooms are not thawed before use, but frozen are immersed in boiling water and consumed without residue.

Mushroom caviar with tomatoes

1 kg mushrooms, 200 g onions, 300 g tomatoes, vegetable oil, salt, pepper.
Boil the peeled and washed mushrooms for 20 minutes in salted water, then put in a colander, rinse in running water and chill. Then pass them through a meat grinder and fry for 30 minutes in vegetable oil. Finely chopped onions and sliced ​​​​tomatoes lightly fry. Then mix everything, add salt and pepper to taste, fry again for 10 minutes. Spread the hot mass into jars, close with metal lids and hold twice heat treatment- first, sterilize the jars for 45 minutes, then hold for 2-3 days at room temperature and sterilize again for 60 minutes.

Chanterelles "For gourmet"

1-2 kg of chanterelles, 1-2 bay leaves, 1 bunch of herbs (dill, parsley, celery), 1 onion, 1 tsp. sugar, 100 ml of vinegar essence (25%), 1.25 liters of water, salt.
Mushrooms clean, wash, boil in boiling salted water, drain the water. Put in jars, shifting with onion rings, seasoning and herbs. From water, vinegar, salt and sugar, boil the marinade with the addition of bay leaf. Cool and cold pour mushrooms. After 8 days, drain the marinade, bring to a boil and pour hot chanterelles again. Pasteurize ready-made cans for 1.5 hours in boiling water. Roll up hermetically.

canned mushroom soup

On half liter jar: 250 g porcini mushrooms, 170-200 g red tomatoes, 130 g carrots, 50 g parsley root, 20 g onions, 15 g salt, 5 g sugar, parsley and celery, 1 bay leaf, 3-4 grains of fragrant t hot pepper.
Cut off the caps of porcini mushrooms, peel the legs, rinse and cook them together with carrots and parsley roots for 25-30 minutes. Cut boiled mushrooms and vegetables into small strips, add tomatoes cut into slices. Filter the decoction of mushrooms and vegetables through gauze, add salt, sugar and heat to a boil. (Since usually there is more broth than is required for pouring, it is boiled twice). At the bottom of the jar, put celery and parsley, a small head of peeled onions, spices and, if desired, a clove of garlic. Then lay the mixture of mushrooms and vegetables and pour the broth. Sterilize half-liter jars - 20 minutes, liter - 30 minutes.

Old Russian cuisine knew a lot about mushroom snacks for the winter. Since ancient times, mushrooms in Rus' have been dried, salted, pickled. They were added to soups, fried, baked, made from them mushroom fillings for pies. More than 140 inimitable recipes are known by Russian cookery. One white mushroom noodles are worth something. Or mushroom caviar. Or cabbage soup with mushrooms! Yes, just a peasant-style mushroom roast unforgettable taste. There would be excellent mushrooms, but a Russian person will find how to cook them.

It is necessary to dry the mushrooms in a special way: first at a low temperature (60-65 ° C), so that the juice does not leak out, and then at a higher temperature.

Task diner- stimulate the appetite before taking the main meal. Salted and pickled mushrooms are one of the most favorite snacks in the north of Russia, the Urals, and Siberia. Mushrooms, milk mushrooms, volnushki, porcini mushrooms are especially valued. Salt and pickle mushrooms must be skillfully. There are many ways to prepare such a preparation. There is no single recipe. Some housewives, for example, soak mushrooms before salting, others pour boiling water over them, others boil them, and others generally consider it superfluous. In the same way, spices and seasonings seem necessary to some, optional to others. Consider different ways harvesting mushrooms for the winter.

How to cook a mushroom appetizer for the winter - 15 varieties

Honey mushrooms with the addition of vinegar are stored much longer than boiled ones. open in winter fragrant mushrooms with spices and enjoy them every Russian person loves.

To prepare 3 liters finished product required:

• Honey mushrooms - 5 kg.
• Boiled water for marinade - 1 l.
• Salt - 2 tablespoons.
• Pepper sweet peas - 10 pcs.
• Bay leaf - 4 pcs.
• Sugar - 1 tbsp
• Vinegar essence - 1 teaspoon.
• Garlic - 1 head or more (to taste).
• Vegetable oil - 600 g.

Cooking:

1. After reviewing and sorting through the mushrooms, we cut them, separating the caps from the legs.
2. We put the mushrooms in a deep saucepan and pour them with boiling water.
3. We put on fire and boil for 10 minutes.
4. Drain the mushrooms in a colander to remove the water. Pour boiling water over them again and repeat the procedure - boil again for 10 minutes.
5. Drain the water again and rinse the mushrooms well in cold water.
6. Pour the mushrooms with boiling water for the third time and boil again for about 10 minutes. It should be noted when they sink to the bottom, only then it will be possible to marinate them.
7. Rinse the mushrooms in cold water a third time.
8. Prepare the marinade by mixing a liter in a clean container boiled water, salt, pepper, sugar, bay leaf according to the recipe. Pour the mushrooms into the marinade and put on fire to boil.
9. Boil all 5 minutes, add vinegar and garlic. Remove from heat and immediately place in hot jars.
10. Cook everything for about 5 minutes. At the end of cooking add vinegar essence and finely chopped garlic, mix everything and remove from heat.
11. Pour the mushrooms with marinade and boiled vegetable oil. Close with sterile plastic lids and let them cool.
12. They can be eaten no earlier than 2 weeks later.
13. Store in a cellar or refrigerator for storage.

Our ancestors salted mushrooms and vegetables only in tubs. To do this, they often used oak products. IN oak tubs products were additionally subjected to antibacterial treatment already with the help of natural ingredients spmogo tree.

Ingredients:

• Real milk mushrooms - 1 kg.
• Special salt for salting - 30-40 g.
• Seeds and sprigs of ripe dill.

Cooking:

1. Pour mushrooms with cold spring or well water, wash quickly, free from forest debris, lay in layers in tubs.
2. Salt per 1 kg of mushrooms 30-40 g of salt, shift with dill.
3. Put tubs in the cellar. Here, at a constant temperature, the mushrooms will be ready in 45-60 days. At the same time, the mushrooms will turn out not only tasty, but also crispy, not flabby, and they will last until next summer.
4. In the same way, you can salt mushrooms, they will be ready in 7 days.

It turns out that marinated champignons are also tasty, like mushrooms or mushrooms. And now they can be easily purchased at any time of the year.

Ingredients:

• Fresh champignons - 1 kg.
• Bulgarian Bell pepper- 1 PC.
• Onion - 2 pcs.
• Sugar - 1 tbsp
• Salt - 3 tablespoons
• Vinegar - 100 g.
• Ground black pepper - 1 tsp. or peas.
• Mustard peas - 1 tsp
• Bay leaf - 4 pcs.
• Coriander - 1 tsp

Cooking:

1. Wash the mushrooms well beforehand, but do not remove the skin from them.
2. Put the mushrooms in a saucepan, pour 2 tablespoons of salt there. Pour everything with water so that it protrudes above the mushrooms by the thickness of two fingers. Bring them to a boil. Boil 10 minutes.
3. While the mushrooms are cooking, we continue to cook the food. We cut the onion into half rings, crush it with our hands until the juice is released and pour it with vinegar.
4. Cleaned and washed large bell pepper cut into small strips.
5. We are preparing the marinade. Mix 1 liter of water, all spices, bell pepper, a tablespoon of salt and the same amount of sugar. We put the marinade on the fire.
6. Drain and wash the mushrooms.
7. Put the mushrooms, onions and vinegar into the boiled marinade. After boiling, you must immediately turn off the fire and spread the mushrooms with vegetables in hot sterilized jars, filling them completely with marinade.
8. Banks can be closed nylon lids and store in the refrigerator. Mushrooms prepared in this way are stored for a very long time.

It is safer to pickle mushrooms after pre-soak. For different mushrooms the soaking period is not the same: for mushrooms, whites and volushki - it is 2-5 days, for mushrooms - 3-4 hours. At the same time, salted water should be changed every 3-4 hours.

Ingredients:

• For 1 kg of mushrooms:
• Horseradish leaf -1 pc.
• Currant leaves - 4 pcs.
• Bay leaves - 4 pcs.
• Cherry leaves - 6 pcs.
• Mint leaves - a handful.
• Garlic - to taste.

Cooking:

1. Leaves of plants and garlic are placed at the bottom of the tub and on top.
2. Mushrooms are stacked in layers, shifting them with spices and salting.
3. They press down with oppression (a circle of wood, and on it - a well-washed heavy stone).
4. Often, in order to speed up the salting time, mushrooms must first be boiled for 10 to 30 minutes (depending on the type of mushroom) in salt water.
5. After that, they are cooled or washed, if necessary, with cold water. And then they just salt it.
6. The readiness of the mushroom is determined by lowering it into a glass of water: if it sinks, the cooking is stopped.

There are a lot of hodgepodge recipes. It can be with other vegetables besides cabbage and without, with mushrooms or with meat. We offer you one of the most popular recipes hodgepodges with mushrooms and vegetables.

Ingredients:

• Mushrooms - 400 g.
• White cabbage- 1 kg.
• Salad pepper - 2 pcs.
• Onion - 2 pcs.
• Carrot - 3 pcs.
• Tomato juice- 300 mg.
• Vinegar - 1-2 tbsp. l.
• Vegetable oil - 100 mg.
• Sugar, salt to taste.
• Greens, garlic.

Cooking:

1. Chop mushrooms and all vegetables.
2. Fry onion, carrot and lettuce together in one pan.
3. In the second pan, fry the mushrooms until half cooked, stirring them occasionally.
4. Add garlic to the mushrooms and let it fry a little.
5. Place mushrooms and garlic in a sauté pan.
6. Fry chopped white cabbage in parts in vegetable oil.
7. We put everything in a saucepan for stewing.
8. Add greens, vinegar, sugar, 0.5 tablespoons of salt, tomato juice.
9. We put the pan on the fire and boil for 20-25 minutes.
10. We put the finished hodgepodge hot in jars and cork.

We used to cook chanterelles fried with potatoes, cook soup on their broth. And you can make lots of them. original dishes. Pickled chanterelles have a very unusual and pleasant taste.

Ingredients:

• 1 kg of mushrooms.
• 150 ml of water.
• 150 ml. 9% vinegar.
• 30 g salt.
• st.l. Sahara.
• 6 peas of allspice.
• 3 cloves.
• 1 g cinnamon.
• Bay leaf.

Cooking:

1. Boil the mushrooms in salt water, discard them in a colander, place in a boiling marinade and simmer for 20-25 minutes.
2. Add sugar and spices before the end of cooking.
3. Place the mixture in jars and sterilize.
4. Close with nylon lids or roll up.

Pickling mushrooms is the protection of cooked mushrooms with acetic acid or citric acid with the addition of spices and spices. Spices, with the exception of vinegar and salt, must be put into the mushrooms before cooking. You need to salt them at the end of cooking, and add vinegar only after the dish is removed from the heat.

Mushroom caviar is one of the well-known dishes among those who like to make preparations for the winter. But her recipes are very different. The recipe below is the most traditional, no frills, but most often the hostesses cook this dish according to it.

Ingredients:

• Fresh mushrooms - 0.5 kg.
• Bulbs - 2 small or 1 large.
• Garlic - 1-3 cloves.
• Tomato - 1 pc.
• Salt, pepper, vinegar, sugar - to taste.

Cooking:

1. Wash mushrooms, cut and boil in lightly salted water for 15 minutes.
2. Throw them away in a colander.
3. Onion cut into large cubes.
4. Wash the tomato, remove the core from it and also chop coarsely.
5. Finely chop the garlic.
6. In a frying pan with heated vegetable oil, fry the garlic for 0.5 minutes over high heat. Add the onion to this and sauté for 2 minutes. Then add tomatoes and fry for another 2 minutes.
7. Add boiled mushrooms to vegetables and fry everything together for 5-7 minutes.
8. Skip everything through a meat grinder, put it in the same pan and boil.
9. Simmer on low heat for 20-25 minutes.
10. After 15 minutes, salt the caviar, add sugar to it, pepper and try. You can put a little vinegar and herbs.
11. Put the finished caviar into hot jars and roll up.

The tomato sauce gives traditional dish spicy sourness from mushrooms. Try mushrooms in tomato sauce - and every year you will cook and eat them with pleasure.

Ingredients:

• 300 g mushrooms.
• 1.2 kg of tomato puree.
• 100 ml sunflower oil.
• 2 bay leaves.
• salt to taste.

Cooking:

1. Prepared large mushrooms, cut into pieces, small ones can be left whole.
2. Stew them in vegetable oil.
3. In a separate bowl, heat the tomato puree, add salt and bay leaf to it.
4. Combine hot tomato puree with mushrooms, mix.
5. Heat the mixture and put into jars.
6. Sterilize before capping at 150° cans 0.5 l - 80 minutes.

So that the peeled mushrooms do not turn black, they are dipped in a pan with cold, slightly salted water. Add a little vinegar to the water.

Moss mushrooms with soft fruiting bodies are very tasty fried and stewed. And if you add a few more products to them, you get just an unforgettable dish.

Ingredients:

• Boiled mushrooms - 1.5 kg.
• fresh eggplant- 1 kg.
• Grated carrot- 300 g.
• Tomato sauce - 1 liter.
• Salt - 1 tbsp. l.
• A mixture of black pepper and dried garlic- 1 tbsp. l.
• 9% vinegar - 1 tbsp. l.
• Vegetable oil.

Cooking:

1. Eggplant, cut into cubes, pour salt water. Let them sit for 25 minutes and rinse under running water.
2. Cut the onion into cubes too, and grate the carrots.
3. Place vegetables in a multicooker bowl with boiling oil and cook using the “Frying” program for 40 minutes.
4. Fry everything together with the added eggplant for another 15 minutes.
5. With those placed there boiled mushrooms the mass must be evaporated before the end of the program.
6. Add seasonings and salt.
7. Pour in the tomato sauce and turn on the high temperature program. Bring to a boil.
8. Then cook for 1 hour using the Soup program. 10 minutes before the end, add vinegar.
9. We lay out the snack in sterile dry jars, close and put under a fur coat.

Mushrooms are 60% water. At proper cooking this water with the substances dissolved in it will become the best basis for a very juicy meal.

Ingredients:

• Mushrooms - 1 kg.
• Salt - 1 tbsp. l.

Cooking:

1. Put the washed, salted and chopped mushrooms in a saucepan moistened with water. Heat them until the juice is released.
2. Boil them in juice over low heat for up to 20 minutes.
3. Fold in prepared jars, pour mushroom juice.
4. Seal immediately.
5. If the room intended for their storage does not have a constant temperature, then the mushrooms must be sterilized in boiling water or an oven.

Solyanka and cabbage salad differ in their ingredients. And the process of their preparation is also slightly different. Therefore, snacks that are completely dissimilar in taste are obtained.

Ingredients:

• Fresh white cabbage - 1.5 kg.
• Fresh mushrooms - 700 g.
• Medium-sized carrots - 10 pcs.
• Onion- 5 pieces.
• 6% vinegar - 100 g.
• Vegetable oil - 200 g.
• Tomato sauce - 500 g.
• Ground and allspice pepper - to taste.
• Salt - to taste.
• Sugar - 2 tbsp. l.
• Greens - optional.

Cooking:

1. Chop cabbage, carrots, onions. Sort, wash and, if necessary, cut the mushrooms.
2. Saute the mushrooms in a frying pan with hot oil for 2 minutes.
3. Add carrots and onions there, fry well.
4. Mix everything and season with oil, vinegar, tomato sauce, sugar and salt. Simmer for 0.5 hours.
5. hot mix Arrange in prepared jars, close with nylon lids.

Everyone loves fried chanterelles, boletus, champignons. To enjoy them in the winter, you can use this recipe for harvesting them.

Ingredients:

• Mushrooms - 1 kg.
• Butter - 300 g.
• Melted butter.
• Salt - 1 tbsp. l.

Cooking:

1. Rinse freshly picked mushrooms, dry a little and cut.
2. Cook in a saucepan with hot oil salted mushrooms 50 min.
3. Remove the lid and evaporate the juice. Wait until the oil becomes clear.
4. Fold the mass into half-liter jars and sterilize in the oven.
5. Pour melted butter or fat into jars with a layer of 1 cm.
6. Close jars and refrigerate them. Store mushrooms in the refrigerator.

If vegetables are not fried to soften them, but baked, then much more remains in them. nutrients. Such caviar, using modern home appliances It cooks very quickly and pleases with its taste.

Ingredients:

• Mushrooms - 1 kg.
• Bulgarian pepper - 2 pcs.
• Eggplant - 2 pcs.
• Zucchini - 0.5 pcs.
• Garlic - 4 cloves.
• Salt - 1.5 tsp.
• Vegetable oil - 100 g.

Cooking:

1. Cut peppers and eggplants into halves and, together with half a small zucchini, place in the oven for baking for 1 hour at a temperature of 280 °.
2. We cut the prepared mushrooms and set them to fry in a pan in vegetable oil.
3. We take out the baked vegetables from the oven and peel them. We put vegetables and mushrooms in a blender, add chopped garlic, salt, a little vegetable oil there. We grind everything to a homogeneous mass.
4. Posting ready-made caviar into prepared jars, close them with lids and place in an air grill for sterilization for 10 minutes at a temperature of 150 °.

Our whole family loves this recipe. Mushrooms are juicy and flavorful. In winter, you can just open a jar of mushrooms, add a side dish - and dinner is ready.

Ingredients:

• Mushrooms - 1 kg.
• Water - 1 l.
• Salt - 40 g.
• Citric acid - 3 g.
• Sunflower oil - 350 g.
• Onion - 100 g.
• Allspice peas - 10 pcs.
• Bay leaf.

Cooking:

1. Boil chopped fresh mushrooms in water with an added spoon of salt and citric acid.
2. Throw the boiled mushrooms in a colander and put in a saucepan. Add sunflower oil, chopped onion, pepper, a spoonful of salt, bay leaf.
3. Mix everything and simmer over low heat for 40 minutes.
4. Arrange in hot jars, cover with boiled lids and sterilize.
5. Cork jars and put under a fur coat until cool.
6. Keep refrigerated.

This recipe is for immediate consumption. If you like it, then add vinegar to the mixture and it can be stored for a long time.

Ingredients:

• Fresh chanterelles - 1 kg.
• Onion - 1 pc.
• Thyme - 1 branch.
• Dill - a branch.
• Butter - 1 tablespoon.
• Vegetable oil 2 tbsp.
• Garlic - 3 cloves
• Salt and pepper - to taste.

Cooking:

Chop clean prepared chanterelles and place on a grill pan. Add chopped onion, thyme, chopped garlic and butter. Close the grill and leave for 7-10 minutes.

Transfer the mushrooms with vegetables to a blender, grind, add pepper and salt and beat again.

Not everyone can eat pickled mushrooms due to the presence of acetic acid in them, which is why salted boiled mushrooms are prepared. They are prepared in the same way as pickled ones, only without the use of vinegar. The amount of salt is increased to 6 kg per 100 kg of mushrooms. By this method, all types of mushrooms suitable for pickling can be processed.

For a mushroom picker, a mushroom is not just a source of proteins and vitamins, it is living creature. Everything that is connected with them: hiking in the forest, looking for mushroom places, the process of collecting and cooking - is filled with a certain mystery and is accompanied by certain rituals. Like the shamans of ancient religions, according to certain signs, understandable only to them alone, mushroom pickers choose clothes for the forest, baskets, knives and other attributes of "silent hunting". Each of them has many signs and rituals associated with the forest, mushrooms and their preparation. After all, mushrooms are not only beautiful, but also very tasty. The traditions of Russian cuisine, unique and multifaceted, are inextricably linked with the preparation and consumption of mushrooms. They are fermented and salted, pickled and dried, fried and simmered. The variety of recipes is as great as the number of varieties of mushrooms. mushroom cooking is inextricably linked with the spirituality of the Russian people - mushrooms are allowed in fasting. Mushrooms conquered the hearts and stomachs of people with their sophistication palatability. Therefore, again and again, from May to October, we will equip baskets, monitor the weather and check folk omens to enjoy later delicious taste And unforgettable aroma mushroom dishes.

-1 kg of mushrooms, 40 g of salt, 25 g of sugar, 1 l of water, 3-5 cloves of garlic, 40-50 ml of 9% vinegar, spices (cumin, bay leaf, cloves, cinnamon, allspice, nutmeg, cardamom) to taste. When there are no forest mushrooms, then champignon mushrooms. You just need to know how to cook them. And you can do a lot - boil, stew, fry and even marinate. Pickled champignons should be served at the table, seasoning onions, vegetable oil and fresh herbs. Rinse thoroughly, cook the mushrooms in plenty of salted water for 1 5-20 minutes. Drain the water, and put the mushrooms in a bowl and sprinkle with crushed garlic and spices. Fill prepared jars with mushrooms. IN separate saucepan boil the marinade from water, salt, sugar, spices and vinegar. Pour mushrooms with hot marinade, cover the jars with lids and place in a saucepan with hot water for sterilization. Roll up jars with lids and cool.

-1 kg of chanterelles, 3-5 cloves of garlic, 2 onions, zest and juice of 1 lemon, 1 glass of vegetable oil, salt and black pepper to taste. The most common mushrooms in summer are chanterelles. Collecting them is a pleasure: the mushroom is bright, beautiful, there are practically no worms in it, fragrant and tasty. Sort the chanterelles, wash and dry on paper. Large cut lengthwise into 2-4 parts. Leave the small ones whole. Onion and garlic cut into cubes, lemon zest into thin strips. Heat the oil in a deep, thick-walled pan and add the chanterelles. Saute until mushroom juice evaporates, add onion and garlic, salt and pepper. Cover the pan with a lid and cook for another 7 minutes. Add lemon zest and juice and simmer for 10 minutes. Arrange the mushrooms in sterile jars, cover with boiled metal lids and sterilize half-liter jars in a pot of boiling water for at least 30 minutes. Roll up the jars tightly, wrap in a blanket and cool gradually. Store in a cool place.

-2 kg of chanterelles, 300 g of onions, 3 kg of tomatoes, 2-3 cloves of garlic, 3-4 sprigs of parsley, 8-10 sprigs of dill, a bunch of cilantro, 1 tbsp. a spoon without a top of salt for 2-2.5 liters of lecho, 1 teaspoon of sugar for 1 tbsp. a spoonful of salt, ground black and red pepper to taste, 300 ml of vegetable oil. This lecho is very tasty, easy to prepare and stored without refrigeration. Especially with boiled potatoes or mashed potatoes. Clean the chanterelles from forest debris and wash. Put in a saucepan, cover with oil and cover with a lid, put on a small fire. Simmer, stirring, so that the chanterelles do not burn. Peel the onion, cut into half rings and fry. Remove the skin from the tomatoes and chop in a food processor. Pour into large saucepan with a thick bottom and place on the stove for medium fire. When the contents boil, add chanterelles, onions, chopped garlic and herbs, as well as pepper to taste, salt and sugar. Let simmer for 20 min. Take a sample by cooling the spoon lecho. If everything is in order, then spread the lecho into prepared jars, roll up the lids, put it upside down and wrap it with a blanket.

-2 kg of mushrooms, salt to taste. This recipe does not require spices or oil. Mushrooms canned in this way can be used to cook absolutely all mushroom dishes. Peeled and washed mushrooms cut into medium-sized pieces, put in an enamel pan and cook with the addition of a small amount water over low heat. When the mushrooms begin to give juice, add fire and simmer for 30-40 minutes, removing the resulting foam. At the end of the stew, add salt to taste and bring back to a boil. Place the mushrooms quickly and tightly in sterile warm jars, being careful not to leave air bubbles in them. Immediately roll up the jars with boiled lids and place in a large saucepan with a canvas napkin folded in several layers at the bottom. Fill up the jars hot salty water so that it covers the jars by 2-3 cm. Sterilize half-liter jars for 45 minutes. Remove and, wrapping the jars, leave to cool gradually.

-1 kg of mushrooms (chanterelles, oil, mossiness mushrooms, boletus, boletus, porcini), 3-5 g of citric acid per 1 liter of workpiece, 1-2 bay leaves, black peppercorns, salt to taste. Any of the listed mushrooms, canned in their own juice, is a wonderful semi-finished product for cooking. all kinds of fillings, sauces, side dishes and other dishes. Young strong mushrooms remove debris, rinse in water, put in an enamel pan and add a little water. Since mushrooms secrete a large amount of juice, they can be stewed without adding water. Cover with a lid and gradually bring to a boil. Remove the resulting foam, and stir the mushrooms from time to time so that they do not burn. When the mushrooms are almost ready, add salt, bay leaf, citric acid and pepper and bring to a boil again. Pour hot into prepared jars, cover with lids and sterilize half-liter jars in boiling water for 40 minutes. Roll up the lids tightly.

1 kg fresh mushrooms, 500 g small tomatoes, 1 onion, 5 cloves of garlic, 1 glass of vegetable oil, 1 teaspoon of sugar, juice of 1 lemon, salt to taste, a pinch of black ground pepper and coriander, a small bunch of spicy greens (dill, parsley). This salad will decorate any table. It can be used as an independent dish, and as a wonderful side dish for fried meat or a bird. Rinse any mushrooms, removing forest debris, peel, cut into pieces and fry in vegetable oil in a deep thick-walled frying pan. In a separate pan, fry the onion, cut into half rings until transparent, add the tomatoes, cut into halves, and crushed garlic. After stewing a little, put finely chopped greens. As soon as the mushroom juice evaporates, salt, add vegetables, sugar and spices, pour in lemon juice Cover and simmer for about 10-15 minutes. Ready salad arrange in sterile dry jars, cover with boiled lids and sterilize in boiling water. Wrap sealed jars in a blanket for 10 hours for additional pasteurization.

Butterfish fried in ghee

Butterfish fried in ghee - 1 kg butter, 2 tbsp. tablespoons of melted butter, salt at the rate of 1 tbsp. spoon per 1 liter of water, ground black pepper to taste. When collecting oil, you don’t think about the fact that greed is fraught with consequences - at home you have to spend a lot of time and effort cleaning oily, slippery mushrooms to the touch. However, canned food from them is worth its weight in gold. Boil the peeled mushrooms in salt water for 30-40 minutes. Drain in a colander and let the water drain. Transfer the dried mushrooms to a large pan with melted butter and fry until golden brown. Salt to taste, add pepper. Spread hot on scalded half-liter jars. Cover jars with lids and sterilize in boiling water for at least 40 minutes. Roll up jars with lids and wrap for additional pasteurization.

-500 g of mushrooms, 200 g of grain beans, 2-3 onions, 3-5 cloves of garlic, 500 g of tomatoes, a small bunch of greens (parsley, dill, cilantro), 30-40 g of salt, 20 g of sugar, spices (pepper , regani, ground barberry) to taste, vegetable oil.
This dish of mushrooms and grain beans is very nutritious, as both mushrooms and beans are solid vegetable protein. Any mushrooms are suitable for harvesting, except for unnecessarily brittle and fragile ones. Those beans are better to take white or light-colored varieties - they softer skin and grains. Soak the beans in cold water for 8-10 hours in advance. Sort the mushrooms, wash and, cut into small pieces, blanch in salted water for 1 5-20 minutes. Drain the water and fry the mushrooms in vegetable oil. Boil the beans until cooked without salt, as it slows down the cooking of legumes. Drain the water. Fry the onion in vegetable oil until translucent. Add beans and mushrooms to onions. Wash the tomatoes and pass through a meat grinder or chop with a blender. Pour into the beans with mushrooms and, closing the lid, simmer, stirring, for 20 minutes. Add chopped garlic and herbs, salt, sugar and spices. Simmer until greens soften. Arrange in prepared half-liter jars, cover with boiled lids and sterilize for 30-40 minutes. Seal tightly, turn upside down and cover to cool gradually.