Properly preserve mushrooms. mushroom caviar recipe

Ingredients:

• white mushrooms - 1 kg
• water - 100 ml
• table vinegar 3% -120 ml.
• salt - 1.5 tablespoons
• sugar -1/2 teaspoon
• black peppercorns -4 pieces
• cloves - 2 pieces
• bay leaf - 2 pieces

Cooking method:

To prepare porcini mushrooms for the winter according to this recipe, pour water, vinegar, add salt, sugar, pepper, cloves into an enameled pan and bring to a boil.

Dip the chopped mushroom caps and legs into the boiling marinade and cook for 30 minutes, removing the resulting foam.

Boiled porcini mushrooms for harvesting for the winter should be placed in prepared jars, add bay leaf and pour marinade.

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Sterilize jars for 20 minutes at 80 °C. Then the jars with the porcini mushroom prepared according to this recipe must be hermetically sealed with lids and cooled.

Ingredients:

• mushrooms
• onion - 350 g
• carrots - 350 g
• salt, pepper - to taste
• vegetable oil for frying

Cooking method:

Boil the mushrooms until tender, put in a colander, let the water drain, cool.

Peel carrots and onions, pass through a meat grinder and fry in vegetable oil.

Mushrooms also pass through a meat grinder.

Mix carrots, onions and mushrooms, add pepper and salt to taste. Simmer over low heat for 40 minutes.

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The finished mushroom preparation for the winter should be put into glass jars and sterilized in boiling water: half-liter jars - 25 minutes, liter - 30 minutes. Close hermetically. Store in a cool place.

1st way.

Ingredients:

• Ryzhik - 1kg.

For the marinade in 150 ml of water:

• salt - 1 teaspoon
• citric acid - 1.5 g

Cooking method:

To harvest mushrooms according to this recipe, fresh mushrooms need to be sorted out, sorted by size, cut off the roots, cut large mushrooms (caps and legs) into pieces. Canned small mushrooms whole.

Boil the mushrooms for 15 minutes in the marinade.

Put the mushrooms in heated jars and pour over the filtered marinade in which the mushrooms were cooked.

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Cover the filled jars with prepared lids and sterilize at 60 ° C: half-liter jars - 65 minutes, liter jars - 85 minutes. Banks immediately roll up and cool.

2nd way.

Ingredients:

• mushrooms - 1 kg

For marinade:

• water -3/4 cup
• salt - 1 teaspoon
• spices - to taste
• vinegar 8% - 1/2 cup

Cooking method:

To prepare mushrooms in this way, prepared young mushroom caps should be poured with salted boiling water and left for 2-3 minutes in a tightly closed container, then put in a colander or sieve, let cool.

Arrange the mushrooms in jars, pour cold marinade and close the lids.

Hot way.

Ingredients:

• oyster mushrooms -1kg
• salt - 60-100 g

For brine per 1 liter of water:

• vinegar 6-9% -1-2 tablespoons
• salt - 60-100 g
• pepper, spices - to taste

Cooking method:

To make a preparation of mushrooms for the winter according to this recipe, the hats boiled for 5-10 minutes should be transferred to sterile jars and poured with boiled brine.

Close jars with plastic lids and store in a cool place. Mushrooms will be ready to eat in 7 days.

For long-term storage of mushroom blanks prepared for the winter, table vinegar should be added to jars, rolled up with metal lids and stored in a cool room.

Cold way.

Ingredients:

• oyster mushrooms (caps) -1kg
• oak and cherry leaves - 1-2 pieces each
• salt - 60-100 g

Cooking method:

For such a preparation of mushrooms, the bottom of the jars should be sprinkled with salt and the oyster mushroom caps should be laid with plates up, sprinkling each row with salt. Add oak and cherry leaves.

Sprinkle the last layer with a thicker layer of salt, cover with a clean cloth and a circle on which to put the weight.

As the volume of mushrooms in the bowl decreases, new portions of hats with salt can be added. Keep the mushrooms at room temperature for 4-5 days, then put in the refrigerator or cellar. They will be ready to eat in 30-40 days.

Before serving, mushrooms can be seasoned with unrefined sunflower oil, lemon juice or vinegar and sprinkled with onions. These mushrooms are good both as an independent snack and as an addition to meat, fish and potatoes.

Ingredients:

• mushrooms (mushrooms, podgrudki, volnushki, serushki, russula, ringed caps and some rows) -10 kg
• salt - 500 g
• garlic, parsley roots, horseradish, dill or celery, oak leaves, currants, cherries

Cooking method:

Dip peeled and washed mushrooms in a sieve for 5-8 minutes in boiling water, then cool quickly by rinsing in cold water.

Put the mushrooms in jars and add salt and spices. Mushrooms salted in this way are ready to eat in 7-10 days.

See how appetizing this mushroom appetizer looks in these photos:

Ingredients:

• boiled mushrooms - 2 kg
• carrots - 1 kg
• onion - 1 kg
• tomato - 1 kg
• refined vegetable oil -1l
• salt - to taste
• vinegar 9% -70 g

Cooking method:

Cut boiled mushrooms. Grate carrots on a coarse grater. Cut onions and tomatoes into half rings.

Mix vegetables and mushrooms, salt, add vegetable oil and simmer for 1 hour.

2 minutes before the end of cooking, add vinegar.

Without removing from heat, spread the hodgepodge into sterile jars and roll up with sterile iron lids. Wrap and leave for 4-5 hours. Store in a cool dark place.

Salting again.

Ingredients:

• mushrooms -5 kg
• onion - 100 g
• dill -100 g
• allspice - 2.5 tablespoons
• bay leaf -10g
• salt - 250 g

Cooking method:

Separate the mushroom legs from the caps, cut into noodles 1-2 cm thick, mix with the caps, wash and boil in salted boiling water for 15-20 minutes, then put in a colander and cool.

Put the spices (bay leaf, pepper, dill, chopped onion) into the prepared dishes at the bottom, then the cooled mushrooms with a layer of 5 cm and spices, sprinkle with salt.

Thus, lay several layers of mushrooms. Cover with a cloth on top, put a circle and a load.

Mushrooms cool, distribute in jars and close.

Salting mushrooms.

Ingredients:

• Milk mushrooms
• currant leaf

Cooking method:

Rinse the milk mushrooms, cut and soak in salt water (1 glass of salt per 10 liters of water) under oppression. Soak for 5 days, every day, changing the brine.

Put the soaked milk mushrooms in an enamel bowl, shifting them with currant leaves, the top layer should be leaves.

Pour brine at the rate of 1 cup of salt per 3 liters of water. Put a wooden circle on top and place the weight. Milk mushrooms are ready for use after 30 days.

Watch the video "Preparing mushrooms" to better understand the technology for preparing such snacks:

Ingredients:

• Chanterelles - 1 kg
• Carnation - 2 pieces
• Bay leaf - 1 piece
• Allspice -5 peas
• Sugar - 1 teaspoon
• Salt - 1 tablespoon
• Vinegar 8.5% -2/3 cup
• Water -13 cups

Cooking method:

For this mushroom preparation, the chanterelles need to cut off the legs (in the place where the plates begin), boil the hats in salted water for 20-30 minutes and put them in a colander to dry. Bring water with salt and vinegar to a boil, dip the mushrooms into it, cook for 20-25 minutes, add sugar and spices at the very end.

In order for forest gifts to please with a wonderful taste in winter, it is necessary to prepare the right marinade for mushrooms. We will reveal the secrets of a beautiful, transparent marinade and consider recipes for various types of mushrooms.

This cooking variation is suitable for all types of mushrooms.

Ingredients:

Mushrooms;
garlic;
water - 50 ml;
vegetable oil - 1 tbsp. spoon;
sugar - 1 tbsp. spoon;
vinegar - 40 ml;
salt - 1.5 tbsp. spoons;
peppercorns - 5 pcs.;
cloves - 2 pcs.

Cooking:

1. Boil the mushrooms. During the cooking process, you will need to change the water three times. Forest mushrooms are boiled for an hour and a half.
2. Pour salt into the water. Add sugar, pepper and cloves. Boil. Remove from stove and pour in vinegar.
3. Scald the jar. Place the garlic on the bottom. Put the mushrooms in jars. Pour in marinade and add oil. Roll up.
4. According to this recipe, they will be ready in a day. Mushrooms are well stored all winter.

Cooking for 1 liter of water

The taste of mushrooms directly depends on the marinade. It must be prepared in the correct proportions, strictly following the recipe.

Ingredients:

Water - 1 liter;
lavrushka - 2 sheets;
black peppercorns;
cloves - 5 pcs.;
salt - 1 tbsp. spoon with a slide;
allspice peas;
table vinegar (9%) - 3 tbsp. spoons.

Cooking:

1. Boil water. Throw in lavrushka and cloves. Salt. Add sugar and toss in the peppercorns. Boil for five minutes until the crystals are completely dissolved.
2. Pour in the vinegar, mix and pour the prepared jar of mushrooms. Roll up.

For white mushrooms

A quick and easy option that is suitable for the best representatives of forest gifts - porcini mushrooms.

Ingredients:

Allspice - 6 peas;
water - 1 liter;
cloves - 2 pcs.;
salt - 1.5 tbsp. spoons;
vinegar - 150 ml;
lavrushka - 3 sheets;
sugar - 1 tbsp. spoon.

Cooking:

1. All the necessary products, except for vinegar, mix, boil and boil for a quarter of an hour.
2. Remove from heat and pour over the vinegar. Mix.
3. Forest gifts are poured with ready-made brine and rolled up.

Vinegar is always added to the marinade at the end of cooking, when the liquid has been removed from the heat. If added at the beginning of cooking, the vinegar will evaporate.

Universal marinade for any mushrooms

A simple marinade for mushrooms for the winter is suitable not only for forest gifts, but also for champignons.

Ingredients:

Water - 1 liter;
cinnamon - 0.4 tsp;
salt - 1 tbsp. spoon;
cloves - 3 buds;
sugar - 1 tbsp. spoon;
peppercorns;
vinegar essence - 1 tbsp. spoon;
lavrushka - 1 sheet;
garlic - 3 cloves;
dill umbrellas - 3 pcs.;
horseradish leaves.

Cooking:

1. Clean and cut the mushrooms. Boil. Place in jars.
2. Boil water. Salt, add all the products and boil for a quarter of an hour.
3. Pour the essence into the resulting brine and immediately pour into jars.

Option for honey agarics

This is a very quick cooking option that makes mushrooms incredibly tasty.

Ingredients:

Water - 240 ml;
salt - 1.5 tbsp. spoons;
vinegar - 30 ml (9%);
cloves - 3 pcs.;
pepper - 3 peas.

Cooking:

1. Boil and place mushrooms in a jar.
2. Add marinade products to the water. Boil. Pour vinegar, pour into jars. Roll up.

With garlic and pepper

There are many different marinade options for mushrooms. In this variation, the ideal ratio of products, which is suitable for any kind of forest gifts. Thanks to the resulting brine, they will be well preserved throughout the winter period.

Ingredients:

Mushrooms (white, boletus, mushrooms, morel, Polish);
garlic - 2 cloves;
water - 1 liter;
lavrushka - 3 sheets;
sugar - 2 tbsp. spoons with a slide;
cloves - 2 pcs.;
black pepper - 8 peas;
salt - 4 teaspoons with a slide;
allspice - 4 peas;
vinegar - 5 tbsp. spoons (9%).

Cooking:

1. Rinse the mushrooms. Sort and cut into pieces. Boil in salted water. In the process of cooking, remove the foam from which all the dirt comes out. Drain liquid.
2. Place all products in water except garlic and vinegar. Boil and cover with a lid. Boil five minutes.
3. Throw mushrooms and garlic, cut into pieces. Boil and boil for a quarter of an hour. Pour in the vinegar and stir. Move to banks and roll up.

To keep the marinade transparent, when cooking the mushrooms, remove the foam in time and change the water several times.

Marinade for mushrooms in Korean

Mushrooms marinated in the proposed marinade will be a great appetizer on the festive table.

Ingredients:

Champignons - 300 g;
black pepper;
coriander - 0.4 tsp ground;
salt;
garlic - 3 cloves;
apple cider vinegar - 3 tbsp. spoons;
parsley - 25 g;
sesame - 10 g;
dill - 25 g;
soy sauce - 1 tbsp. spoon;
red hot pepper - 1 pod;
cumin - 0.5 tbsp. spoons;
lavrushka - 2 sheets;
vegetable oil - 60 ml.

Cooking:

1. Boil the mushrooms. Do not forget to remove the foam that forms during the cooking process. Drain all liquid.
2. Pour soy sauce into vegetable oil. Finely chop the greens and throw into the oil. Chop the garlic. Add to mass. Throw lavrushka, cumin, coriander, chopped hot pepper. Pour in the vinegar and stir.
3. Place sesame seeds in a dry frying pan, fry. The grains should turn golden. Send to the marinade. Stir.
4. Add mushrooms. Cover with lids and store in the refrigerator. If you want to prepare until the next season, bring the mushrooms to a boil with the marinade. Move to banks, roll up.

For oyster mushrooms

Many do not know how to cook oyster mushrooms deliciously. We offer the perfect, proven cooking option.

Ingredients:

Oyster mushrooms - 1100 g;
vinegar - 1 teaspoon of essence;
pepper - 6 peas;
water - 600 ml;
garlic - 3 cloves;
salt - 2 tbsp. spoons;
dried dill;
sugar - 1 tbsp. spoon;
cloves - 6 pcs.;
lavrushka - 2 sheets.

Cooking:

1. Cut oyster mushrooms from a bunch. Mushrooms have rubber and very hard legs, so they should be cut short. Cut the hats.
2. Pour oyster mushrooms with water and salt immediately. Add spices. As soon as the water boils, pour in the vinegar. Boil for half an hour. The resulting foam must be removed.
3. Cool and transfer to jars. The brine should only cover the mushrooms, you should not pour too much. Pour a tablespoon of vegetable oil into a jar. Roll up.

General principles of preparation

Mushrooms, even if they are strong, should always be checked for worminess and divided into species. You can marinate in two ways:
marinade together with mushrooms;
marinade separately from mushrooms.
If you decide to cook together with mushrooms, then the mushroom aroma will be preserved as much as possible in the final product. The dish will have a special taste, and the marinade will turn out to be the most intense, but not very pleasant in appearance. In the jar, the liquid will become cloudy, viscous and dark in appearance. Will contain crumbled fungus debris.
If you decide to cook the marinade separately, and then pour the prepared mushrooms, then the final product will be transparent and clean. The aroma will be as rich as in the first version.
For pickling, choose only whole and strong mushrooms. They are carefully sorted out and cut off darkening. All parts are cut. Small specimens can be left whole. It is recommended to marinate the hats separately from the legs.
Boletus and boletus stain the marinade in a dark color. If you want to keep the brine clear, first pour boiling water over the mushrooms, and then immediately place them in cold water. Only after this procedure proceed to cooking mushrooms.

Calories: Not specified
Cooking time: Not indicated

In order to remember warm days with special pleasure in winter, while continuing to enjoy delicious summer dishes, you need to work hard now and do it. Mushrooms are the product that is fried, salted and. Pickled boletus and boletus are a very tasty homemade snack, especially good with potatoes. Pickled mushrooms can also be used in salads, and even bake pies with them.

Recipe of the day: pickled mushrooms for the winter.

Ingredients:
- boletus and boletus - how much was collected;
for the marinade (the calculation is given for 1 liter of water):
- water - 1 l.;
- salt - 1.5 tbsp. l.;
- granulated sugar - 1 tbsp. l.;
- vinegar 9% - 2 tbsp. l.;
- black peppercorns - 7-10 pcs.;
- whole cloves - 7-10 pieces;
- bay leaf - 3 pcs.

Recipe with photo step by step:

mushroom preparation
Mushrooms selected for pickling for the winter must necessarily be young, fresh, elastic, so that in jars they look not like “jelly”, but a mushroom to a mushroom. After all, you see, a neat appearance of a dish is always tastier.
So, rinse the boletus and boletus under cold water, if necessary, clean the legs with a knife from dirt.




Cut the mushrooms into large pieces and put in a large saucepan.
Usually I cut the legs into 3-4 parts, the caps into 2-4 parts, I leave the caps of small mushrooms whole, and only very large hats into 8 parts. You will be guided by the size of the plucked specimens.




Pour the mushrooms with water so that it does not reach the top and does not cover the mushrooms, since during cooking the mushrooms will still release liquid themselves and you need to leave room for it. Salt is not required yet. Put the pot on the fire and bring to a boil.



Remove the scale that has formed and cook the boletus and boletus for 15 minutes under a closed lid over low heat. Then throw the boiled mushrooms into a colander and wait until the water drains completely.
Preparing jars for pickling mushrooms for the winter
While the mushrooms are boiled, it is necessary to prepare the dishes in which our workpiece will be stored.
I use glass jars with screw caps.
Pour 0.5 liters of water into the bucket, place jars on it and sterilize for 10 minutes.






Then carefully remove the jars and cover with a clean towel. Covers are easy enough to scald with boiling water.
Marinade preparation
Pour water into a saucepan, bring it to a boil, add salt, granulated sugar, vinegar, black peppercorns, cloves, bay leaf according to the above proportion. Stir and let boil for another 2-3 minutes.




I recommend tasting the marinade, it should be pleasant to the taste, fragrant, slightly oversalted. If necessary, add one or another ingredient, because, you see, we all have slightly different taste preferences.
Put the boiled mushrooms into the prepared container, filling the jar by ¾.




Strain the marinade through gauze or a strainer and pour the mushrooms over the “shoulders” of the jar.
Put a few peppercorns and a few cloves in each jar.




Mix the contents of the jar with a tablespoon and pour the mushrooms with a layer of vegetable oil on top. This will allow the mushrooms marinated according to this recipe not to deteriorate longer.
Close jars with lids, let cool and store in the refrigerator.

We cook quickly, we eat with pleasure!
Bon appetit!

The easiest and fastest recipe for homemade mushroom rolls is delicious pickled mushrooms that can be eaten as an independent snack with sour cream or vinegar. The easiest way is to pickle porcini mushrooms - you will have to tinker with boletus or boletus, because when cooked, the marinade turns out to be dark and not very tasty in appearance. But there are no problems with porcini mushrooms - unless they have to be cleaned first.

Based on one kilogram of mushrooms, we need:

• Onion - one piece
• Table vinegar 6% for marinade - 60 milliliters
• Bay leaf - 3-4 pieces
• Salt - one tablespoon
• Black peppercorns, cloves, other spices - optional

It is better not to take a large amount of spices for the marinade, as they can “kill” the fragrant “forest” aroma of mushrooms.

Marinate the porcini mushrooms as follows: wash and cut the mushrooms into small pieces, boil to a boil in a regular saucepan, adding a glass of water. After boiling over low heat, you need to cook the mushrooms for another fifteen to twenty minutes - carefully watch that they do not stick to the bottom, you will have to constantly stir. After that, we drain the water into a separate container, add pre-measured vinegar, salt, spices, bay leaf, let it brew. Put porcini mushrooms in jars on onion cut into rings, pour marinade and roll up for the winter. After seaming, it is better not to put the resulting blanks in a water bath, but immediately send them to be stored in the refrigerator (therefore, take care of the sterilization of the jars in advance).

canned mushroom recipe

The easiest way is to preserve boletus, boletus or mushrooms, but you will have to tinker with the marinade a little - or rather, add a small amount of citric acid to the recipe to make the marinade transparent. For one kilogram of mushrooms we take the following ingredients:

• Four teaspoons (without a slide) of table salt
• Two tablespoons of vinegar 6% or 9%
• Bay leaf, black or allspice peas - to taste

We preserve mushrooms for the winter as follows: in boletus or boletus, we cut off the legs two to three centimeters from the cap, rinse thoroughly under running cool (not hot) water, transfer to a saucepan and cook with a little water over low heat. You will have to constantly monitor the mushrooms - you will need to remove the foam and stir from time to time. Mushrooms will be ready when the broth becomes transparent.

At this stage, you will need to add bay leaf, pepper, citric acid and vinegar, after which we cook the mushrooms for some more time until they settle to the bottom of the pan. As a result, the brine should become completely transparent. After that, it remains only to pour the mushrooms into jars along with the broth and close the canned mushrooms for the winter. After seaming, we recommend sterilizing the jars in a water bath for twenty to thirty minutes.

Mushroom snack for the winter

One of the most delicious and simple recipes for mushroom snacks for the winter is Korean-style mushroom rolls. Spicy, spicy, savory, these mushrooms are sure to become a table decoration. Solid types of mushrooms are best suited for making this mushroom snack.

For one kilogram of mushrooms we need:

• Two medium bulbs
• One red bell pepper
• One pod of hot pepper
• One hundred grams of carrots
• Three to four garlic cloves
• One hundred grams of vegetable oil
• One teaspoon of vinegar essence (can be replaced with a small amount of citric acid)
• Salt, sugar, ground pepper

A preliminary stage, obligatory for conservation, is boiling mushrooms. We cook the mushrooms for five to seven minutes, after which we drain the water, and wash the mushrooms under running cold water. While the mushrooms are cooking, you do not need to follow them - this time is better spent preparing other ingredients. Finely chop all the vegetables and fry in vegetable oil.

When the mushrooms are ready, mix them with fried vegetables, pour finely chopped garlic, salt, pepper, add vinegar. The mixture should be infused at room temperature for one to two hours, after which the finished mushroom snack can be transferred to jars for seaming (it is best to take a small volume - for example, half a liter or a liter) and close for the winter.

It is not necessary to sterilize after seaming.

An appetizer of mushrooms for the winter is an amazing preparation for a home arsenal. It is easy to cook soup, salad, gravy for a side dish, dressing for dishes, pate from them. Rest assured, the dishes will delight you all year round.

Mushrooms are harvested in a variety of ways. They are dried, canned, salted in barrels, frozen. The white mushroom is considered the king of blanks. Milk mushrooms, chanterelles, russula, honey mushrooms, boletus, champignons, mushrooms are widely used.

Pickling mushrooms of large varieties is used in parts, and small ones - in pieces. A standard marinade is used, which includes salt, sugar, vinegar and spices. The variety affects the type of spices, the proportions that form the basis of the marinade.

Salting is considered the second way to prepare snacks. Salting recipes for each variety are different. Hot and cold salting is used. For hot pickling, mushrooms are boiled directly, for cold pickling, a lot of time is required.

Remember! Canned mushrooms store no more than twelve months. They are corked with glass or plastic lids, but not metal ones.

How to cook a mushroom appetizer for the winter - 18 varieties

The recipe will allow you to cook a pickled preparation from mushrooms in a marinated way. A simple canning procedure is suitable for novice cooks.

Ingredients:

• Ryzhik - 1 kg.
• Water - 100 ml.
• Salt - 3 teaspoons.
• Sugar - 2 teaspoons.
• Vegetable oil - 4 tablespoons.
• Bay leaf - 2 pcs.
• Black peppercorns - 6-7 pcs.
• Acetic essence 70% - ½ teaspoon.
• Garlic - 3 cloves

Cooking:

1. We take mushrooms, wash, clean. We put to cook for 15 minutes, then drain into a colander.
2. We prepare the marinade in the usual way: water, salt, sugar, vegetable oil, spices, bring everything to a boil. Add vinegar essence to the marinade, boil for another 4 minutes.
3. At the end of cooking, add garlic, mix and turn off.
4. We lay out the workpiece in jars, pour the marinade and twist the lids.

For fans of mushrooms - this is the best recipe for harvesting for the winter. Such a jar will decorate any table, add spice to the dish.

Ingredients:

• Honey mushrooms of any weight.
• For marinade per 1 liter of water:
• Salt - 2 tablespoons.
• Sugar - 2 tablespoons.
• Allspice peas - 4 pieces.
• Black peppercorns - 10 pieces.
• Bay leaf - 2 pieces.
• Garlic - 2 cloves.
• Vinegar (70%) - 1 teaspoon.

Cooking:

1. Mushrooms are well washed, the best are selected.
2. A little water and citric acid on the tip of a knife are added to the pan.
3. Then mushrooms fall asleep. When they boil, remove the foam and cook until tender for 30 minutes.
4. To prepare the marinade, you need to pour a liter of water into the pan, add salt, sugar, spices. Boil for 5 minutes, pour in the vinegar.
5. Honey mushrooms are stacked in jars, poured with marinade. The jar must be allowed to cool, and then closed with a lid.

So that a fungus does not form on the surface of the jar, it is necessary to pour a little vegetable oil on top of the marinade.

The method of salting is easy in the process. If you are lucky enough to collect milk mushrooms - apply salting and you will not regret it in winter.

Ingredients:

• Milk mushrooms - 1 kg.
• Salt - 50 g.
• Horseradish leaf - 1 pc.
• Bay leaf - 1-2 pcs.
• Garlic - 2-3 cloves.

Cooking:

1. First, milk mushrooms are soaked for 30 minutes in cold water, then they begin to clean them.
2. Prepared milk mushrooms are put in a container - a large saucepan, a bucket. A sheet of horseradish should be put on the bottom, the mushrooms themselves are laid out with hats down. The layers are sprinkled with salt. Water should not be added, milk mushrooms will release juice themselves.
3. Dill stalks with umbrellas, currant leaves, raspberries are placed on top. The container is covered with a flat plate or lid. Put under oppression in a cool place.
4. In a month, mushrooms will be ready for use.

Mushroom caviar - harvesting for the winter

You can cook mushroom caviar from any mushrooms. Suitable: russula, undergrowths, boletus, boletus, but mushrooms are considered a favorite. If you are making caviar from mushrooms, then you can take any - both young and overgrown, legs are also used.

Ingredients:

• Mushrooms (boiled) - 2 kg.
• Bulb onion - 500 g.
• Carrots - 500 g.
• Vegetable oil - 500 g.
• Black peppercorns - 10 pcs.
• Ground red pepper (hot) - ½ teaspoon.
• Bay leaf - 3 pcs.
• Vinegar 9% - 4 tablespoons.

Cooking:

1. They are sorted out, washed at least three times. Coarsely chop large species, and leave small ones whole. Put them in a saucepan, pour half of the cold water. Put on fire, when it boils add a little salt. Remove the foam, cook for 15 minutes, then drain them through a colander.
2. Chop the onion not very finely, grate the carrots on a coarse grater. Fry the onion in vegetable oil for 25 minutes, then add the carrots, fry for 20 minutes.
3. While the vegetables are fried, twist the cooled mushrooms through a meat grinder, add to the vegetables, salt, add spices and simmer the caviar for 45-50 minutes. At the very end, add vinegar, mix.
4. Arrange hot caviar in sterilized jars, close with hot dry metal lids, roll up. It is better to store the workpiece in a cold place.

For lovers of champignons, we offer to prepare them in the form of a salad with the addition of sweet pepper.

Ingredients:

• Champignons - 500 g.
• Sweet pepper - 300 g.
• Onion - 300 g.
• Sunflower oil - ½ cup.
• Sugar - ½ cup.
• Salt - ½ tablespoon.
• Vinegar 9% - ½ cup.

Cooking:

1. We wash the champignons well, cut into plates, pepper - into strips, onion - into half rings.
2. For the marinade, mix salt, sugar, sunflower oil, vinegar. Bring it to a boil.
3. First, put the onion in the marinade, cook for 5 minutes, then pepper - 15 minutes, mushrooms - 15 minutes.
4. We put the boiled salad in jars, put it in a basin, a saucepan, after covering the bottom with a cloth. Pour hot water up to the shoulders of the jar. We sterilize half-liter jars for 15 minutes, liter - 30 minutes.
5. Carefully take out and roll up.

It turns out very tasty preparation from vegetables, mushrooms cooked in a slow cooker. Such an appetizer will not leave indifferent even a sophisticated gourmet.

Ingredients:

• White cabbage - 1.5 kg
• Carrot - 0.5 kg
• Onion - 0.3 kg
• Fresh mushrooms - 450-500 g
• Tomato sauce (such as "Krasnodar" or "Universal") - 200 ml
• Vegetable oil - 180 ml
• Salt - 1.25 tbsp.
• Sugar - 2.5 tbsp.
• Vinegar 9% - 2 tablespoons
• Black pepper (ground) - to taste
• Bay leaf - to taste
• Water (for boiling mushrooms) -3 multi-glasses

Cooking:

1. Wash, peel, cut, put in a multicooker bowl.
2. Pour in water and cook in the "Multivar" mode at a temperature of 150 degrees for 15 minutes. Then throw them in a colander. The broth can be used to make sauces.
3. Chop the cabbage, grate the carrots on a coarse grater. Add salt, sugar. Wash with hands.
4. Chopped onion, fry in vegetable oil until golden brown in the “Frying” mode. Add cabbage and mushrooms. Stir, cook in the "Multipovar" mode for 40 minutes at a temperature of 130 degrees.
5. Add tomato sauce, pepper. Stir and continue cooking in the same mode for another 30 minutes at a temperature of 100 degrees. 5-7 minutes before the end of cooking, add vinegar, mix.
6. Sterilize jars and lids in a convenient way for you.
7. Put the finished hodgepodge into sterilized jars, close with lids and wrap in a blanket until it cools completely (self-sterilization).

Stewed canned mushrooms are a good way to prepare for the winter.

Ingredients:

• Mushrooms - 1 kg.
• Ground red pepper - on the tip of a knife.
• Onion - 100 g.
• Vegetable oil - 2 tablespoons.
• Salt - to taste.
• Cumin - on the tip of a knife.
• Ground black pepper - on the tip of a knife.

Cooking:

1. Wash the mushrooms first. Leave small ones whole and cut large ones. Bow mode in half rings. We put everything in a container for stewing.
2. Add spices, mix and set to simmer. After 10 minutes, add salt, vegetable oil. We continue to simmer for 20-30 minutes.
3. We fill jars with hot mushrooms, put half-liter jars in a large basin or saucepan to sterilize for 1 hour, liter jars for 1.25 minutes.
4. We carefully take out and roll up the banks. After 2 weeks, you can already eat.

White fungus is considered the king among its relatives. Not surprising, since it has a different characteristic taste.

Ingredients:

• White mushrooms - 400 g.
• Water - 300 ml.
• Sugar - 12 g.
• Salt - 1/3 tablespoon.
• Allspice peas - 6 pcs.
• Black peppercorns - 8 pcs.
• Bay leaf - 5 pcs.
• Carnation - 5 pcs.
• Vinegar - 40 ml.

Cooking:

1. Cut the mushrooms, cook in boiling water for 7 minutes.
2. We are preparing the marinade. To do this, pour water, sugar, salt and spices into the pan. Bring to a boil, put on a sieve, add the marinade. Then boil everything for 2 minutes, add vinegar.
3. We throw the workpiece into a jar, close it. We put pasteurized in an air grill for 15 minutes at a temperature of 150 degrees. You can also put the jar in boiling water by placing a rag on the bottom of the pan. Let's cool down.
4. We store the workpiece for up to one year in the refrigerator or at room temperature.

Bon appetit!

This is a simple recipe for harvesting mushrooms in lightly salted brine. Cooked and canned according to this homemade recipe, they will come in handy for us in the winter.

Ingredients:

• Mushrooms - 2 kg.
• Water - 1 l.
• Salt - 10 g.
• Citric acid - 5 g.

Cooking:

1. Mushrooms are washed, boiled in water with salt and citric acid. Then they are laid in a colander, and then in jars.
2. The brine itself is boiled again and added to jars.
3. Sterilization must be carried out twice. The first time at a temperature of 90 ° C for 80-100 minutes. The second time - at the same temperature, but already 60-90 minutes.
4. As a result, the mushrooms are lightly salted, they can be used instead of fresh ones.

Bon appetit.

Lettuce is one of the types of harvesting for the winter. It is perfect for side dishes, appetizers for the festive table.

Ingredients:

• Mushrooms (with forest tastier, but champignons are also suitable) - 1.5 kg.
• Tomatoes - 1 kg.
• Bulgarian red pepper - 1 kg.
• Bulb onion - 500 g.
• Carrot - 700 g.
• Sugar - 150 g.
• Sol 50 - g.
• Vinegar 9% - 100 ml.
• Vegetable oil - 300 ml.
• Spices (garlic, bay leaf, allspice, hot pepper, etc.) - to taste.

Cooking:

1. Mushrooms choose young, intact and beautiful. Sort, rinse, clean, cut into pieces if necessary.
2. Place in a medium saucepan, cover with cold water and place over medium heat. Bring to a boil, cook for 7-10 minutes, drain in a colander. Then transfer to a dry preheated pan, stirring occasionally, fry over medium heat until all the moisture has evaporated.
3. Peel the carrots, rinse well, dry and chop with a medium or large grater. Peel the onions, rinse with cold water, cut into rings or feathers, as you prefer.
4. Rinse the tomatoes, cut out the seals at the top, and cut the tomatoes themselves into medium-sized cubes. Cut the bell peppers in half, remove the tail, cut out the core with seeds and cut off the whitish partitions. Rinse the remaining pulp, dry and cut into pieces of arbitrary size and shape, but not very large.
5. Pour vegetable oil into a large saucepan and heat it over medium heat. Pour the pieces of tomato into the hot oil, stirring them, simmer until they give juice, that is, about 3-5 minutes.
6. After the tomatoes, put the carrots, bell peppers, onions and mushrooms in the pan at the very end. Pour out sugar, but not all, but about 90 - 100 grams, it's better to add more later than too much now. Add salt and stir in vegetables. Simmer the salad over medium heat until it boils.
7. As soon as the salad comes to a boil, cover the pot with a lid, reduce the heat and simmer for 40-60 minutes. Do not forget to periodically open the pan and stir the vegetables so that they do not burn. A few minutes before cooking, add the spices you want. You can make the dish spicier, you can just add flavor. Taste it, maybe you need a little more sugar or salt. And at the very end, 5 minutes before readiness, pour in the vinegar. Stir and remove salad from heat.
8. And immediately, while the salad with mushrooms is hot, arrange it in pre-sterilized and heated glass jars. Immediately roll up the blanks or close them tightly with lids, wrap them with a kitchen towel and set them to cool in this form. After about a day, the salad can be unwrapped and rearranged in a cool dark place.

If you are making preparations for the first time, then it is better to sterilize the jars twice, first empty, then along with the salad.

We present to your attention the original home-made method of harvesting mushrooms. Mushrooms in tomato - a new trend in conservation.

Ingredients:

• Mushrooms - 500 g.
• Bay leaf - 1-2 pcs.
• Sunflower oil - 30-50 g.
• Tomatoes - 1 kg.
• Sugar - 40 g.
• Salt - 20 g.
• Vinegar - to taste.

Cooking:

1. Peel the tomatoes, add granulated sugar, salt to the puree and boil the mass.
2. Boil mushrooms, and then stew in mushroom broth with the addition of vegetable oil until they become soft - ready. Add tomato puree to the main ingredient. It is allowed to use tomato paste up to 30%, previously diluted 50/50 with boiled water.
3. Tomato sauce with mushrooms is brought to a boil, and then laid out in jars. Liter jars sterilize an hour, and 0.5 liter jars - 40 minutes.
4. Banks are rolled up, cooled and sent for storage.

Ribs can be cooked in a variety of ways. In this recipe, we will consider the method of cold harvesting with a universal mushroom - camelina.

Ingredients:

• Ryzhik - 1 kg.
• Salt - 50-100 g.

Cooking:

1. We wash the mushrooms, clean them of dirt, debris. Lay in the pan in layers, salt between layers.
2. Scatter them, cover with a lid. From above, cover the container with mushrooms with a towel or gauze. We leave to salt. After about three days, such an appetizer will be ready to eat.

Let's move away from the banal recipes for pickling, pickling. A simple homemade preparation of mushrooms fried in grated crackers with the addition of an egg is easy to prepare, but very tasty and unusual.

Ingredients:

• Mushrooms - 1 kg.
• Flour - 20 g.
• Sunflower oil - 20 g.
• Salt - to taste.
• Rusks - 100 g.
• Eggs - 1-2 pieces.

Cooking:

1. The main product is peeled, chopped into small plates. Salt them to taste, add the egg filling, which is an egg sloshed with a fork.
2. Roll the plates in flour, then in breadcrumbs. It is better to take crackers of your own preparation, grated or chopped with a blender.
3. Next, let's start roasting. We put the golden plates in jars and sterilize from 60 to 90 minutes. The larger the container, the longer the sterilization and vice versa. At the end roll up the banks.

Bon appetit!

Do not be afraid to cook such an appetizer. The combination of cabbage with mushrooms has been used since ancient times. This recipe will become a permanent item on your menu.

Ingredients:

• Mushrooms (in the recipe we use mushrooms) - 2 kg.
• Tomato paste - 300 g.
• Cabbage - 1 kg.
• Carrot - 800 g.
• Bulb onion - 600 g.
• Vegetable oil - 100 ml.
• Vinegar - 2 tablespoons.
• Spices - to taste.

Cooking:

1. Chop the onion. Boil mushrooms using cold water. If you replace mushrooms with champignons, then the latter can be fried immediately. Pour oil into a deep frying pan, when it warms up, add mushrooms and onions.
2. Stirring occasionally, fry the mixture for 5-7 minutes. Wash the cabbage well and cut. Wash the carrots, peel and rub on a grater.
3. Put carrots, cabbage into the stewing dish, mix. When the mushrooms and onions are fried, then add them to the vegetables. Add the tomato paste to the mixture and mix well.
4. Add salt, pepper, bay leaf, vinegar, a little sunflower oil, water. Mix everything thoroughly again, cover with a lid.
5. Simmer the mixture for 30-40 minutes until cooked through.
6. Sterilize the jars, place the hot workpiece in them, roll up with sterile lids.

Now let's get acquainted with the preparation of an almost oriental dish. Such an original recipe will not leave indifferent any lover of spicy snacks.

Ingredients:

• Oyster mushrooms - 300 g.
• Carrot - 1 pc.
• Garlic - 5 cloves.
• Green onion - 1 piece (1 bunch)
• Vegetable oil - 50 ml.
• Soy sauce - 3 tbsp. spoons
• Salt - to taste
• Pepper - to taste

Cooking:

1. Wash mushrooms, finely chop.
2. Three carrots on a grater for carrots in Korean.
3. Chop the onion and garlic randomly.
4. Fry carrots until golden brown.
5. Add onion, garlic and fry for a few more minutes.
6. Lay oyster mushrooms, fry for another 3 minutes, remove from heat. Add vinegar, salt, pepper. We roll up the banks, send them to storage.

Many varieties of mushrooms can be preserved fried. Roasting gives the appetizer a more natural taste, preserves the taste of only the cooked dish.

Ingredients:

• Mushrooms (porcini, boletus, russula, chanterelles, mushrooms, champignons, boletus) - 2 kg.
• Vegetable oil - for frying.
• Salt - to taste.

Cooking:

1. We wash them well under running water, put them in a deep bowl. If necessary, we cut off the coarsened places on the hat or leg, using a cutting board and a knife. Large mushrooms can be allowed into small pieces.
2. We shift them into a free deep pan, fill it with plain water so that the components are completely covered with water. We put the pan on a large fire, when it boils, reduce the gas and cook for 15 minutes. Drain the water through a colander. Rinse under running water and repeat the procedure from start to finish.
3. Pour a large amount of vegetable oil into the pan, put on medium heat. When the oil warms up well, spread the boiled mushrooms. From time to time, stir them with a wooden spatula, wait until they begin to stew.
4. Cover the pan with a lid and simmer for 30 minutes. After evaporation of the moisture, fry for 15 minutes, add salt, taste and turn off the heat.
5. We scatter on the banks, roll up.

Remember that for frying, vegetable oil can be replaced with butter, as well as vegetable or animal fat.

The recipe is simple - mushrooms are marinated and then fried in an air grill. The end result is very tasty. Try to cook!

Ingredients:

• Honey mushrooms - 500 g.
• Red pepper - 2 pieces (sweet)
• Garlic - 2 cloves
• Parsley - 1 piece (bunch)
• Sunflower oil - 125 ml.
• Salt - to taste
• Pepper - to taste

Cooking:

1. We wash the mushrooms, clean them, cut them in half, and pepper in strips.
2. We prepare the marinade by mixing sunflower oil, soy sauce, garlic, parsley, salt. Mushrooms are poured with marinade for 1 hour.
3. We put everything in the air grill for a five-minute frying with the addition of salt and pepper to taste.

The appetizer is ready to roll.

Lecho is not difficult to prepare and a very tasty dish. The dish looks great as an appetizer on the festive table.

Ingredients:

• Tomatoes - 2.5 kg.
• Sweet pepper - 1 kg.
• Apples (sour) - 1 kg.
• Carrots - 0.5 kg.
• Garlic - 150g.
• Chili pepper - 2-3 pcs.
• Salt - 3 tbsp. spoons.
• Sugar - 1 glass.
• Sunflower oil - 200 ml.
• Eggplant - 2.5 kg.
• Champignons - 1.5 kg.
• Vinegar 9% - 100 g.

Cooking:

1. All vegetables, except for eggplant and champignons, are passed through a meat grinder. Add oil, salt, sugar to the twisted mixture. Mix everything well, put on a small fire. When the mixture boils, it must be boiled for 1.5 hours.
2. While the mixture is cooking, peel and cut the eggplant and mushrooms into pieces. Boil mushrooms for 10 minutes, and eggplant - 5-7 minutes.
3. Add garlic, hot pepper, vinegar, mushrooms and eggplant to the mixture. Mix everything gently, bring to a boil and lay out in jars.