Mushrooms for the winter recipes. Boiling in marinade

Old Russian cuisine knew a lot about mushroom appetizers for the winter. Since ancient times, mushrooms in Rus' have been dried, salted, and pickled. They were added to soups, fried, baked, and used to make mushroom fillings for pies. Russian cooking knows more than 140 inimitable recipes. One white mushroom noodle is worth it. Or mushroom caviar. Or cabbage soup with honey mushrooms! Yes, just peasant-style mushroom roast of unforgettable taste. There would be excellent mushrooms, but a Russian person would figure out how to cook them.

Mushrooms must be dried 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.

The purpose of a snack dish is to whet the appetite before eating the main meal. Salted and pickled mushrooms are one of the most favorite snacks in the north of Russia, the Urals, and Siberia. Especially prized are saffron milk caps, milk mushrooms, volushki, and porcini mushrooms. You need to skillfully salt and marinate mushrooms. 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, while others generally consider this unnecessary. In the same way, spices and seasonings seem necessary to some, but optional to others. Let's look at different ways to prepare mushrooms for the winter.

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

Honey mushrooms with the addition of vinegar last much longer than boiled ones. In winter, every Russian loves to open aromatic mushrooms with spices and enjoy them.

To prepare 3 liters of the finished product you will need:

Honey mushrooms - 5 kg.
Boiled water for marinade - 1 l.
Salt - 2 tablespoons.
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.

Preparation:

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

Our ancestors salted mushrooms and vegetables only in tubs. For this they often used oak products. In oak tubs, the products were additionally subjected to antibacterial treatment using natural ingredients from the oak tree.

Ingredients:

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

Preparation:

Pour cold spring or well water over the mushrooms, quickly wash them, free them from forest debris, and place them in layers in tubs.
Salt 30-40 g of salt per 1 kg of mushrooms, add dill.
Place the tubs in the cellar. Here, at a constant temperature, the mushrooms will be ready in 45-60 days. In this case, the mushrooms will turn out not only tasty, but also crispy, not flabby, and they will last until next summer.
You can also salt saffron milk caps in the same way; they will be ready in 7 days.

It turns out that pickled champignons are just as tasty as honey mushrooms or saffron milk caps. And now they can be easily purchased at any time of the year.

Ingredients:

Fresh champignons - 1 kg.
Bulgarian sweet pepper - 1 pc.
Onions - 2 pcs.
Sugar - 1 tbsp.
Salt - 3 tbsp.
Vinegar - 100 g.
Ground black pepper - 1 tsp. or peas.
Mustard peas - 1 tsp.
Bay leaf - 4 pcs.
Coriander - 1 tsp.

Preparation:

Wash the mushrooms well first, but do not remove the skin from them.
Place the mushrooms in a saucepan and add 2 tablespoons of salt. Fill everything with water so that it protrudes above the mushrooms to the thickness of two fingers. Bring them to a boil. Boil for 10 minutes.
While the mushrooms are cooking, we continue to prepare the food. Cut the onion into half rings, mash it with your hands until the juice releases and pour vinegar over it.
Peeled and washed large bell peppers, cut into small strips.
Prepare the marinade. Mix 1 liter of water, all the spices, bell pepper, a tablespoon of salt and the same amount of sugar. Put the marinade on the fire.
Drain and wash the champignons.
Place mushrooms, onions and vinegar into the boiled marinade. After boiling, you need to immediately turn off the heat and place the mushrooms and vegetables in hot sterilized jars, filling them completely with marinade.
You can close the jars with nylon lids and store them in the refrigerator. Mushrooms prepared this way can be stored for a very long time.

It is safer to pickle mushrooms after preliminary soaking. For different mushrooms, the soaking period is not the same: for milk mushrooms, white mushrooms and white mushrooms it is 2-5 days, for saffron milk caps - 3-4 hours. In this case, salted water must 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.

Preparation:

Plant leaves and garlic are placed at the bottom of the tub and on top.
Mushrooms are layered, topped with spices and salted.
They press down with pressure (a circle of wood, and a well-washed heavy stone on top of it).
Often, to speed up the pickling time, mushrooms must first be boiled for 10 to 30 minutes (this depends on the type of mushroom) in salted water.
After this, they are cooled or washed, if necessary, with cold water. And then they just pickle it.
The readiness of the mushroom is determined by lowering it into a glass of water: if it sinks, stop cooking.

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

Ingredients:

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

Preparation:

Chop mushrooms and all vegetables.
Fry onions, carrots and lettuce peppers together in one pan.
In a second frying pan, fry the mushrooms until half cooked, stirring them occasionally.
Add garlic to the mushrooms and let it fry a little.
Place mushrooms and garlic in a pan for stewing.
Fry the shredded white cabbage in parts in vegetable oil.
We put everything in a pan for stewing.
Add herbs, vinegar, sugar, 0.5 tablespoons of salt, tomato juice.
Place the pan on the fire and boil for 20-25 minutes.
Place the prepared hot solyanka into jars and seal.

We are used to cooking fried chanterelles with potatoes and cooking soup in their broth. And from them you can prepare many original dishes. Pickled chanterelles have a very unusual and pleasant taste.

Ingredients:

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

Preparation:

Boil the mushrooms in salted water, discard them in a colander, place them in the boiling marinade and simmer over low heat for 20-25 minutes.
Add sugar and spices before the end of cooking.
Place the mixture in jars and sterilize.
Cover with nylon lids or roll up.

Marinating mushrooms is protecting cooked mushrooms with acetic acid or citric acid with the addition of spices and herbs. Spices, with the exception of vinegar and salt, must be added to 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 prepare food for the winter. But her recipes are very different. The recipe presented below is the most traditional, no frills, but this is how housewives most often prepare this dish.

Ingredients:

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

Preparation:

Wash the mushrooms, chop and boil in lightly salted water for 15 minutes.
Drain them in a colander.
Cut the onion into large cubes.
Wash the tomato, remove the core and chop it into large pieces.
Finely chop the garlic.
In a frying pan with heated vegetable oil, fry the garlic for 0.5 minutes over high heat. Add the onion here and fry for two minutes. Then add tomatoes and fry for another 2 minutes.
Add boiled mushrooms to the vegetables and fry everything together for 5-7 minutes.
Pass everything through a meat grinder, put it in the same frying pan and boil.
Simmer the caviar over reduced heat for 20-25 minutes.
After 15 minutes, you need to salt the caviar, add sugar to it, pepper and taste. You can put a little vinegar and herbs.
Place the finished caviar into hot jars and roll up.

Tomato sauce adds a piquant sourness to the traditional mushroom dish. Try mushrooms in tomato sauce - and you will be happy to cook and eat them every year.

Ingredients:

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

Preparation:

Prepared large mushrooms, cut into pieces; small ones can be left whole.
Simmer them in vegetable oil.
In a separate bowl, heat the tomato puree, add salt and bay leaf.
Combine hot tomato puree with mushrooms and mix.
Heat the mixture and pour into jars.
Sterilize 0.5 l jars at 150° before sealing - 80 minutes.

To prevent peeled mushrooms from turning black, place them in a pan of cold, lightly salted water. Add a little vinegar to the water.

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

Ingredients:

Boiled moss mushrooms - 1.5 kg.
Fresh eggplants - 1 kg.
Grated carrots - 300 g.
Tomato sauce - 1 liter.
Salt - 1 tbsp. l.
Mixture of black pepper and dried garlic - 1 tbsp. l.
9% vinegar - 1 tbsp. l.
Vegetable oil.

Preparation:

Pour salted water over diced eggplants. Let them stand for 25 minutes and rinse under running water.
Also cut the onion into cubes and grate the carrots.
Place the vegetables in a multicooker bowl with boiling oil and cook using the “Fry” program for 40 minutes.
Fry everything together with the added eggplants for another 15 minutes.
With the boiled moss mushrooms placed there, the mass must be evaporated until the end of the program.
Add seasonings and salt.
Pour in the tomato sauce and turn on the high temperature program. Bring to a boil.
Then cook for 1 hour using the “Soup” program. 10 minutes before the end, add vinegar.
We put the snack in sterile dry jars, close it and put it under a fur coat.

Mushrooms are 60% water. When cooked correctly, this water with the substances dissolved in it will become the best basis for preparing a very juicy dish.

Ingredients:

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

Preparation:

Place washed, salted and chopped mushrooms in a saucepan moistened with water. Heat them until the juice releases.
Boil them in juice over low heat for up to 20 minutes.
Place in prepared jars and add mushroom juice.
Seal immediately.
If the room intended for storing them does not have a constant temperature, then the mushrooms must be sterilized in boiling water or in the oven.

Solyanka and cabbage salad differ in the ingredients they contain. And the process of preparing them is also slightly different. Therefore, the resulting snacks are completely different in taste.

Ingredients:

Fresh white cabbage - 1.5 kg.
Fresh honey mushrooms - 700 g.
Medium-sized carrots - 10 pcs.
Onions - 5 pcs.
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.

Preparation:

Chop cabbage, carrots, onions. Sort, wash and, if necessary, chop the mushrooms.
In a frying pan with heated oil, fry the mushrooms for 2 minutes.
Add carrots and onions there and fry well.
Mix everything and season with oil, vinegar, tomato sauce, sugar and salt. Simmer for 0.5 hours.
Place the hot mixture into prepared jars and cover with nylon lids.

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

Ingredients:

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

Preparation:

Wash the freshly picked mushrooms quickly, dry them a little and cut them.
Cook salted mushrooms in a pan with heated oil for 50 minutes.
Remove the lid and evaporate the juice. Wait until the oil becomes transparent.
Place the mixture in half-liter jars and sterilize in the oven.
Pour melted butter or fat into jars in a 1 cm layer.
Seal the jars and refrigerate them. Mushrooms should be stored in the refrigerator.

If you bake vegetables rather than fry them to soften them, then they retain much more nutrients. Such caviar, using modern home appliances, is prepared very quickly and delights with its taste.

Ingredients:

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

Preparation:

Cut the peppers and eggplants into halves and, together with half a small zucchini, place in the oven to bake for 1 hour at 280°.
We cut the prepared mushrooms and fry them in a frying pan in vegetable oil.
Take the baked vegetables out of the oven and peel them. Place the vegetables and mushrooms in a blender, add chopped garlic, salt, and a little vegetable oil. Grind everything until smooth.
Place the finished caviar in prepared jars, close them with lids and place them in a convection oven for sterilization for 10 minutes at a temperature of 150°.

Our whole family loves this recipe. The mushrooms turn out juicy and aromatic. In winter, you can simply 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.
Onions - 100 g.
Allspice peas - 10 pcs.
Bay leaf.

Preparation:

Boil chopped fresh mushrooms in water with an added spoon of salt and citric acid.
Drain the boiled mushrooms in a colander and place in a saucepan. Add sunflower oil, chopped onion, pepper, a spoonful of salt, bay leaf.
Mix everything and simmer over low heat for 40 minutes.
Place in hot jars, cover with boiled lids and sterilize.
Seal the jars and place under a fur coat until cool.
Keep refrigerated.

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

Ingredients:

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

Preparation:

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

Transfer the mushrooms and vegetables into a blender, grind, add pepper and salt and blend again.

Not everyone can eat pickled mushrooms due to the presence of acetic acid in them, which is why salted and 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. Using this method, you can process all types of mushrooms suitable for pickling.

A few words about “mushroom hunting”

The traditional month for collecting these products is September. But you can collect them in the summer.

The following mushrooms are suitable for pickling:

Boletuses.
Black milk mushrooms.
Gladyshi.
Boletus mushrooms.
White mushrooms.
Valui etc.

However, the most delicious winter pickling comes from. Preserving them will appeal to anyone’s taste, but it is important to collect only young mushrooms. If they are old, the pickling will not be as tasty.

In what form can they be salted? Yes, in any way! Sometimes, this does not require preliminary work, but you can preserve them raw only if they are young. Many older mushrooms are pre-dried, boiled, boiled, stewed, etc.

3 ways to preserve mushrooms (video)

Canning mushrooms for the winter: a quick recipe

Preservation of these products should take place in the warm season so that they are ready for consumption in the winter. Preserving them at home is very simple, the main thing is to know all the nuances. Simple recipes for preparing these products can be found in cookbooks or on the Internet. The simplest method of preserving mushrooms will be described below.

This recipe will require the following ingredients:

Mushrooms.
Water.
Salt.

Cooking steps:

The mushrooms must be washed well in water. There should be no dirt on them. If dry or limp mushrooms are present, they should be discarded, as they are not suitable for preservation.
Place the ingredients in a saucepan, add water and bring it to a boil. They should cook for 1 hour. The water needs to be salted. During this time, the mushrooms should settle to the bottom; if this does not happen, then the cooking time must be increased.
Next, the products are drained through a colander.
Then they should be dipped again in salted water, which is a marinade, and cooked for 10 minutes.

After this, you can roll them into sterilized jars.

A simple recipe for canning mushrooms at home

Ingredients:

Mushrooms (honey mushrooms, boletus, white mushrooms, etc.).
Water.
Sugar (a couple of spoons).
Salt (4 spoons).
Vinegar.
Black pepper (peas).
Bay leaf.
Cloves (optional).
Garlic (several cloves).

The conservation process includes the following stages:

All fruits must be washed well. After that they are cut into small pieces.
Next, they are lowered into salted boiling water and cooked in it for 15 minutes. During this period, a lot of foam will form in the pan; it must be removed. During cooking, the broth will acquire a golden color.
After this, the fruits should be placed in a separate container and poured with marinade. It is prepared like this: 2 tablespoons of salt per 1 liter of water. At this stage, the rest of the spices from the list of ingredients are also added. Let the mushrooms lie in this marinade for several hours. During this time, they will acquire a very pleasant smell, which will have a positive effect on their taste.
Then the marinated mushrooms are put back on the fire and boiled for 10 minutes. The pan should be covered with a lid so that odorous vapors do not escape completely.
When the heat is off, add garlic to the pan. It is not recommended to cut it, it is needed solely for the smell.

At the last stage, the mushrooms are rolled into sterilized jars. They should be kept with the lids down until they cool completely.

Canning mushrooms in jars for the winter: the most delicious recipe

Products:

Champignons (must be fresh).
Olive oil.
Black pepper (peas).
Red onion.
Vinegar.
Garlic.
Parsley.
Salt.
Coriander (seeds).

Preparation:

The champignons should be washed. If they are large, then you need to cut them. To make the twist look nice, use small products.
Next, they need to be immersed in salted water and cooked for 5-7 minutes. During this time they will become soft.
While the mushrooms are cooking, you need to chop the onion and parsley. You should also prepare the oil.
The boiled champignons are transferred to a separate container, and spices, chopped garlic, onions, and parsley are also sent there. Then all this should be sprinkled with olive oil. The mixture is stirred.
The liquid in which the champignons were cooked will be used as a marinade. Now you can put the contents of the container into sterilized jars and pour the marinade on top. You need to make sure that the products are completely covered with it.

How to deliciously marinate mushrooms with vegetables

Grocery list:

Any wild mushrooms.
Carrots (for 1 kg of mushrooms there are about 3 large carrots).
Bell pepper (2 pieces).
Black pepper (peas).
Several onions.
Bay leaf.
A couple of cloves of garlic.
Vinegar.

So, the cooking process includes the following steps:

Mushrooms must be sorted and washed.
After this, they should be cut into slices and covered with water in a saucepan. The water should boil, then you need to drain it, pour new water into the pan and repeat the process.
The products should be boiled in new water for 15-20 minutes. While they are cooking, you can do the vegetables. Each vegetable must be peeled and finely chopped.
Then the vegetable mixture is fried along with the mushrooms, which are already sufficiently cooked. The total frying time should not exceed 10 minutes. The pan should be covered with a lid.

The water in which the food was cooked will be the brine. You can fill jars with the fried mixture and pour brine on top. Now the cans can be rolled up.

Mushroom caviar for the winter: the best recipe

The caviar turns out delicious!

Products that should be prepared for very tasty mushroom caviar:

Honey mushrooms.
Bulb onions.
Carrot.
Bulgarian pepper.
Carnation.
Salt.
Bay leaf.
Vinegar.

Caviar is prepared as follows:

First, the products are washed from dirt and dust.
Washed honey mushrooms should be infused in cold salted water for about 1 hour. Several times during this time they need to be turned over by hand. There is no need to worry about the mushrooms being damaged. They will not break, since it is a fairly elastic mushroom.
Then water is filled into the pan and honey mushrooms are placed there. As soon as the water boils, turn down the heat. Spices and a spoonful of vinegar are added to the water. Honey mushrooms are cooked for 50 minutes.
While the mushrooms are cooking, you need to do the vegetables. The carrots are grated, and other vegetables are finely chopped.
Then the vegetable preparation is fried in a cauldron until cooked. After this, boiled honey mushrooms are added to the cauldron. Next, the whole mixture is peppered, salted and simmered over fire for 1.5 hours. When 30 minutes have passed, the cauldron can be covered with a lid.

The finished caviar is placed in sterilized jars and rolled up.

Universal marinade for all mushrooms (video)

There are many ways to roll mushrooms for the winter. They are salted, pickled, made into caviar, stew or appetizer. All this diversity should be kept in mind if you want to treat yourself to something “mushroom” during the cold winter season.

Marinated mushrooms “Mom’s secret”: step-by-step recipe

Why this name? Canning has been popular for a long time, many mothers are happy to pass it on to their daughters, and it is already becoming a signature among the younger generation. It is best to use porcini mushrooms to prepare such a delicious dish; their calorie content is almost as good as meat, but in the absence of them, you can take any, the result will not change: the delicious appetizer will fly off the table in a matter of minutes. You can also prepare a stew by stewing mushrooms with vegetables (potatoes, cabbage, beans, peppers, onions).

Ingredients:

900 g mushrooms;
900 ml water;
3 bay leaves;
5 g cloves;
6 g black pepper;
15 g sugar;
125 ml vinegar;
25 g salt.

Preparation:

Carefully sort the mushrooms; soft or old ones are not suitable for pickling.
Rinse the fruits in several waters. It is better to cut large ones into several parts, send small ones to a cooking container whole.
Pour some water into the container with the mushrooms, turn on the heat and, after boiling, simmer for a quarter of an hour.
At the same time, in another container, boil the marinade from the remaining ingredients, using a slotted spoon or colander, transfer the fruiting bodies from the pan of water into the boiling marinade.
Boil the mushrooms in the prepared marinade for another quarter of an hour, place them in glass jars prepared by sterilization.
Immediately seal and place the lid down on a flat surface.

In tomato

The recipe has been tested by many chefs, so we can it with confidence; your efforts will certainly be appreciated by your guests.

Ingredients:

1 kg 950 g of mushrooms (saffron milk caps are recommended, but others can be used);
150 g tomato paste;
120 g sugar;
80 gsalt;
150 ml water;
4 bay leaves;
7 g peppercorns;
300 g carrots;
320 g onions;
140 g vegetable oil.

Preparation:

Send the sorted and washed mushrooms with cold water to cook in a large enamel container for 40 minutes (slightly add salt to the water).
Pour the fruit bodies, washed after cooking, with a mixture of water and tomato paste.
Add all the ingredients (cut the onion into thin half rings, grate the carrots) and mix the mixture thoroughly.
Place the container on low heat. After a lot of brine appears, add flame, and after boiling, turn it down again.
Cook at a low simmer for an hour, then carefully pack into glass containers. Seal immediately with sterilized lids.

The shelf life of such preservation is no more than a year, but there is no need to worry about this: it will disappear from the shelves in the basement much earlier.

Pepper salad in jars for the winter

It’s worth trying to prepare such canning; jars with beautiful, bright contents will certainly delight the housewife every year with their appearance, and the family with their amazing taste. The main thing in this recipe is to follow all the processes step by step.

Ingredients:

980 g champignons;
800 g of sweet pepper (it is better to take multi-colored ones);
5 g each of parsley, allspice and bay leaf;
110 ml vegetable oil;
140 ml vinegar;
85 g salt;
500 g onions;
210 g sugar.

Preparation:

Place strips of chopped onion and pepper into a bowl. Add washed mushrooms here (large ones can be cut into pieces).
Mix salt, vinegar, vegetable oil, sugar for the marinade (no need to boil, just stir until the sugar and salt crystals melt).
Combine the marinade with vegetables and mushrooms.
Cover the bottom of clean jars with chopped parsley, bay leaves, and add allspice.
After a short boil (a quarter of an hour is enough), put the mushrooms and vegetables into jars and place them in a wide metal container for sterilization (for 10 minutes).
Roll up immediately, preferably wrap for a day.

Mushrooms marinated with tomatoes

A wonderful recipe for those who like to constantly cook something new. To prepare canned food, it is better to take small, juicy tomatoes with thick skin. It’s great if you have cherry tomatoes - in combination with mushrooms they will look amazing, but you can only discover the taste by preparing an unusual preparation.

Ingredients:

980 ml water;
25 g salt (more is possible);
40 g dill sprigs;
5 g nutmeg;
10 g bay leaf;
7 g each of allspice and black peas;
3 g cloves;
550 g tomatoes;
580 g of mushrooms (preferably champignons);
90 ml vegetable oil;
55 ml vinegar.

Preparation:

Place clean sorted mushrooms in a saucepan (small ones whole, large ones cut into pieces).
Fill with cold water and turn on the heat. After boiling, add pepper, vinegar, vegetable oil, all seasonings, spices, chopped dill. Boil everything for a little over a quarter of an hour.
Strain the prepared mushrooms (pour the marinade into a saucepan).
Fill a sterile glass container with mushrooms and tomatoes (you can mix them, you can layer them).
Boil the marinade and pour over the fruits. Leave covered for a few minutes.
Using a special lid (with holes), pour the marinade back into the saucepan. Boil again, pour into glass containers, and seal immediately.

You can immediately store it in a cool place.

“It’s easy”: recipe with fried mushrooms

A wonderful preparation, in winter all you have to do is throw the contents of the jar into a frying pan, fry a little in oil with onions, add potatoes or sour cream and invite everyone to the table. Chanterelles are ideal for such a delicacy, but if on a quiet hunt you are lucky enough to find white, polish, saffron milk caps or boletuses, feel free to go to the kitchen too.

Ingredients:

2 kg 600 g chanterelles;
100 g salt;
200 g vegetable oil;
200 g pork fat.

Preparation:

After thoroughly washing the mushrooms in several waters, place them in a hot frying pan. Add a little salt.
While stirring, wait until all the liquid has evaporated.
Pour in the oil and add the remaining salt. Stirring until done.
Fill sterilized, completely dry jars with mushrooms, compacting with a spoon. Pour vegetable oil into a filled container.
Melt the pork fat and pour the contents of the jars on top. Seal immediately, do not turn over. After cooling, refrigerate.

Salad with blueberries

Unusual, right? Nevertheless, this recipe deserves attention because it is very tasty, nutritious, and beautiful.

Ingredients:

1 kg 500 g eggplants;
60 g salt;
245 g sugar;
255 ml vegetable oil;
100 g vinegar;
45 g chili pepper;
40 g garlic;
500 g apples (sour);
520 g sweet pepper;
970 g champignons;
1 kg 850 g tomatoes;
470 g carrots.

Preparation:

Using a meat grinder, prepare puree from prepared carrots, peppers, tomatoes, apples. Send it to cook in a large container, after adding salt and sugar.
Cut the blue ones into cubes (along with the peel), mushrooms into quarters.
Combine mushrooms and chopped hot pepper and garlic.
After the tomato mass has boiled for an hour, add blue cubes to it and continue cooking for half an hour.
Place mushrooms in the salad, pour in oil and 9% vinegar. Boil for a quarter of an hour.
Arrange evenly (vegetables, mushrooms and sauce) in containers and seal.

Try it no sooner than a month later: the salad must steep.

Caviar: recipe from tomatoes, mushrooms, carrots and onions

- a unique product. It makes a fragrant filling for your favorite pies or pancakes, delicious sandwiches, and an amazing addition to soup.

Ingredients:

2 kg 200 g mushrooms;
430 g onions;
300 g carrots;
200 g tomatoes;
135 ml oil;
45 g salt;
6 g black pepper (optional without it).

Preparation:

Grind the mushrooms boiled for 10 minutes using a blender or meat grinder.
Fry the grated carrots and onion cubes and puree them together with the tomatoes in a meat grinder.
Stew all the ingredients by combining the minced mushrooms with vegetables, spices, and oil in a large saucepan. After 40 minutes, put into jars and seal.

Cooking mushrooms for the winter has its peak - late summer and autumn. At this time, you need to have time to collect and prepare mushrooms for future use. Prepared salted mushrooms for the winter, dried and pickled, will be very useful to you later. But first you need to know how to pickle mushrooms for the winter, how to pickle mushrooms for the winter, how to freeze mushrooms for the winter, how to prepare dried mushrooms for the winter, how to cook mushrooms for the winter. Almost all edible mushrooms are suitable for harvesting for the winter: milk mushrooms, chanterelles, russula, honey mushrooms, aspen mushrooms, boletus mushrooms, butter mushrooms, champignons, volushki, saffron milk caps, and of course porcini mushrooms. Recipes for preparing porcini mushrooms for the winter are very varied, since this mushroom is very tasty and easy to prepare. This is why many people love to collect and cook porcini mushrooms. Recipes for harvesting porcini mushrooms for the winter include all known methods, while many lamellar mushrooms can only be salted.

Let's start with the question, how to pickle mushrooms for the winter. More often than others, pickling porcini mushrooms for the winter is common. The porcini mushroom is the king of all mushrooms, and pickled porcini mushrooms for the winter are very tasty. Usually we pickle white mushrooms for the winter separately from other mushrooms. When we marinate porcini mushrooms for the winter, we cut large mushrooms into pieces, and marinate small ones whole. These rules, in principle, work when we prepare others pickled mushrooms for the winter. The video recipe for pickling mushrooms for the winter will show you all the stages of pickling, show you how to prepare and how to roll mushrooms for the winter. The marinade for mushrooms for the winter is standard: salt, sugar, vinegar and spices. Depending on what kind of pickled mushrooms you want to prepare for the winter, the recipe may contain different types of spices and proportions of marinade ingredients.

Another way to preserve mushrooms for the winter is to pickle mushrooms for the winter. The recipes will show you how to pickle mushrooms for the winter. Perhaps this is the most ancient way to cook mushrooms for the winter. The recipe for pickling mushrooms for the winter may differ for different mushrooms. Some lamellar mushrooms are pre-soaked to remove the bitterness from them. Salted milk mushrooms, volushki, saffron milk caps are classics of the genre, but they require a special approach. Therefore, you should figure out how to salt mushrooms for the winter and which recipe for salted mushrooms for the winter is right for you. For example, salting porcini mushrooms for the winter and salting chanterelle mushrooms will be slightly different. Harvesting for the winter, or rather, salting, is possible in two ways - cold and hot. In both cases, you can prepare salted porcini mushrooms for the winter, chanterelles, milk mushrooms, etc., but hot pickling requires preliminary boiling of the mushrooms, and cold pickling takes longer.

And if you look at how to boil mushrooms for the winter and how to preserve boiled mushrooms for the winter, then perhaps choose this option for preparing mushrooms. Usually vinegar or boiling sunflower oil is added to boiled mushrooms. After this, the usual preservation of mushrooms for the winter occurs. Recipes for boiling mushrooms may be useful for both pickling mushrooms and hot pickling.

Drying mushrooms is the choice of lazy people. This way you can prepare boletus, chanterelle, butterdish, porcini mushroom. Preparing dried mushrooms for the winter will pay off handsomely in the form of aromatic mushroom soup or gravy. Again, there are several recipes for drying mushrooms for the winter: in the sun and in the oven. For example, some believe that the preparation of dried porcini mushrooms for the winter should be carried out according to the classic version - drying on a string. But keep in mind that not all mushrooms can be dried. Porcini mushrooms are especially often prepared this way for the winter, since they retain their flavor perfectly. This is perhaps the simplest way to prepare mushrooms for the winter.

Freezing is also a great way to prepare mushrooms. There are many ways to freeze mushrooms for the winter. You can freeze raw and cooked mushrooms for the winter. So if you have collected a lot of porcini mushrooms and want to save them for the winter, freezing the porcini mushrooms for the winter will help you. Even fried mushrooms can be frozen. If you love fried mushrooms, you should definitely read how to fry mushrooms for the winter. For example, at your service are recipes for fried porcini mushrooms for the winter, fried boletus mushrooms for the winter, and fried chanterelle mushrooms. Recipes for the winter will show you how to preserve mushrooms for the winter in a slow cooker.

There is more than just storing mushrooms for the winter; the recipes will also help you prepare practically ready-made mushroom dishes for the winter and snacks. This is mushroom pate for the winter, mushroom caviar for the winter, mushroom salad for the winter, mushrooms with vegetables for the winter, cabbage with mushrooms for the winter, solyanka with mushrooms for the winter, etc. In addition to marinade and brine, you can cook mushrooms in tomato for the winter , mushrooms in oil for the winter, mushrooms in fat for the winter. This is how, in particular, fried mushrooms are prepared for the winter. So you have a lot of options on how to close mushrooms for the winter.

Canned mushrooms for the winter should not be stored for too long. Maximum - 1 year. At the same time, canning mushrooms for the winter does not allow the use of metal lids. Mushrooms for the winter in jars it is better to seal with glass or plastic lids. Sealing mushrooms for the winter is done according to standard rules: sterilization of lids and jars, etc.

With the onset of autumn, our forests are filled with a huge number of mushrooms. However, if you are not a fan of following them into the forest, this is not at all scary. There are no less of them on market shelves. Main-When choosing mushrooms, follow certain rules in order to get a truly tasty and healthy product for your table.

You can prepare many delicious dishes from mushrooms. Moreover, you can delight your home with culinary masterpieces not only in the fall. Honey mushrooms, chanterelles, boletuses, and oyster mushrooms can be present on your table in winter.

Especially for you, KitchenMag has analyzed several ways to prepare mushrooms for the winter, which will help preserve almost all the beneficial substances and taste. It is important to remember that only fresh mushrooms are suitable for any canning method.

1. How to dry mushrooms

This method is suitable for porcini mushrooms; dried boletuses are also especially tasty. But sometimes chanterelles are also dried. There are special rules that must be followed in order to properly dry mushrooms. So, before drying, mushrooms are not washed so that they do not absorb excess moisture. Mushrooms should be coarsely chopped, as they will dry out 3-4 times. Small mushrooms can be dried whole, but it is better to separate the stem from medium ones.

Since there are not many sunny days in autumn, it is best to dry mushrooms in a stove or oven. Place the mushrooms on a baking sheet in a single layer, place in the oven, and leave the lid ajar to allow air access. Set the oven to 70-80 degrees and dry for several hours. If the mushrooms are not dried enough, you can put them in the oven in several stages.

It is best to store dry mushrooms in a dry place in a glass or ceramic jar. Some mushrooms can be ground in a coffee grinder, so they will take up less space. In addition, they will be needed for sauces and flavoring of dishes.

An important point: before cooking, dried mushrooms must be washed well and soaked in hot water for 2 hours. This water should never be used for making soups.

2. How to freeze mushrooms

Before freezing mushrooms for the winter, carefully sort them out and clean them of soil and leaves. Young and firm mushrooms are best suited for this purpose. You can freeze fresh, uncooked mushrooms. Honey mushrooms, champignons, chanterelles, aspen boletuses and boletus mushrooms are especially suitable for freezing in this way. These mushrooms are very strong, so you can safely freeze them raw.

To do this, mushrooms should be cleared of leaves and soil. It is not necessary to wash them, but if you do, then you need to dry them well afterwards, laying them out on a towel. Place dry mushrooms in a thin layer of plastic bag and place it in the freezer. It is better to defrost raw mushrooms in the refrigerator. After such a soft defrosting, they will be just like fresh, as if from the forest.

If you are afraid to freeze raw mushrooms, you can pre-boil them for five minutes. You can use mushrooms of absolutely any size. If they are too big, cut them into small pieces. After you have boiled the mushrooms, let them cool and set aside. colander to drain excess water. Then place the mushrooms in bags, seal tightly and place in the freezer.

Please note that thawed boiled mushrooms are an excellent place for the growth of various bacteria, so calculate that the number of mushrooms in one package is necessary for preparing one dish.

3. Pickling mushrooms

You can use any mushrooms for pickling, as long as you like them. However, this also has its own characteristics: saffron milk caps are often salted raw, and honey mushrooms like to be pickled. It is the small crispy mushrooms that will look best on any table and will be remembered by your guests for a long time. In general, before pickling mushrooms, they should be cut into equal slices. This way the marinade will saturate them equally.

There are a lot of recipes for salted and pickled mushrooms. However, when choosing one of them, it is important to remember that the most important thing in this method of harvesting mushrooms is safety. The fact is that homemade salted and pickled mushrooms often become the cause of an infectious disease - botulism. To prevent this, you need to follow simple rules and create conditions so that carrier bacteria cannot multiply.

First, create an acidic environment, that is, add lemon or vinegar. The lid should not be tightly closed, because bacteria multiply with triple force in such conditions. Be sure to sterilize all jars and lids. To do this, you just need to boil them. By the way, if you add more salt to the water, the boiling point will increase, and this is additional protection against botulism. Store jars at temperatures below 10 degrees.

Mushrooms for the winter can be prepared both fresh and processed. The easiest way to preserve is to clean the mushrooms without water, quickly freeze them, store them in the freezer, and after defrosting the mushrooms are almost as fresh. If there is not enough space in the freezer, the mushrooms can be boiled in a small amount of water until half cooked, when they are greatly reduced 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.) 6% table vinegar.
Place the prepared mushrooms in a colander, dip them in cold water several times, let the water drain, and then immediately cook in the marinade. Pour 75 g of water into an enamel pan, add salt, 1 glass of table 6% vinegar (per 1 kg of prepared mushrooms), put on fire, bring to a boil, then put the mushrooms in the marinade and cook at low boil until tender. Remove the foam that forms on the surface with a slotted spoon. When cooked, the mushrooms release their juices, and everything becomes covered in liquid. Cooking is considered complete. 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 distribute evenly into prepared, steamed jars. If there is not enough marinade, you can add boiling water to them. Fill the jars 1 cm below the top of the neck, cover with lids. Place in a saucepan with heated water and sterilize at low boiling 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, skimming off 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. Cook mushrooms in it for 15 minutes. Place in prepared jars (1.5 cm from the neck) and roll up. Cool 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.
Prepare and boil the marinade mixture at the rate of: per 1 liter of water – 60-80 g of salt and 30 g of sugar. Boil the mushrooms for 25-30 minutes. in salted water (15 g of salt per 300 g of water), stirring and skimming. Place spices in jars and pour in vinegar. Then quickly place hot boiled mushrooms in them and pour hot sauce over them. Roll up the jars with lids and sterilize in boiling water: 0.5-liter jars - 15 minutes, liter jars - 20 minutes.

Mushroom salad

For a 0.5 liter jar: 450 g boiled mushrooms, 25-30 ml vegetable oil, 10 g vinegar essence 80%, herbs, 2 pcs. hot and allspice pepper, 0.5 tbsp. sugar, 0.5 tbsp. salt.
Sort out the fresh mushrooms, rinse thoroughly under running water, separate the stems and caps, place in a pan 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. Place the mushrooms in jars, pour hot sauce 2 cm below the top of the neck, cover with lids and sterilize 0.5 liter jars for 40 minutes. Immediately roll up and place lids down to cool.

Mushrooms in brine

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

Porcini mushrooms in tomato puree

600 g porcini mushrooms, 400 g tomato puree, 50 ml 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 simmer until soft in their own juice or with the addition of vegetable oil. Add salt and sugar to the prepared tomato puree. Mix the vinegar well and add the mushrooms. Then bring to a boil, place in hot liter jars and sterilize for 80-90 minutes. roll up and cool.

Mushrooms in tomato puree

600 g mushrooms. 400 g of 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 puree of 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 0.5-liter jars in moderately boiling water for 30 minutes, liter jars for 40 minutes.

Mushroom caviar “Full cheeks”

For 1 liter of any fresh mushrooms: 300 g carrots, 300 g onions, 1 tbsp. vegetable oil, 1 tsp. Vinegar, salt - to taste.
Mince onions, carrots and mushrooms separately. Sauté the onion in vegetable oil, then add the carrots and finally the mushrooms. Mix everything well, put it in a saucepan, pour the remaining oil from the pan, 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 frying

For a 0.5-liter jar of mushrooms - 25 g of salt, 1 tsp. table vinegar.
Cut the peeled and washed tubular mushrooms into pieces, sprinkle with salt, mix thoroughly, place in glass jars, add vinegar, cover with books and sterilize in boiling salted water for 30 minutes. Use these canned foods for frying. Before cooking, rinse them in clean water to remove 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.
Cut the prepared fresh mushrooms into pieces. Heat the oil in a cooking vessel, put mushrooms and salt in it, cover with a lid and cook at low boil for 45-50 minutes. Then fry the mushrooms in the same bowl without a lid until all the moisture (mushroom juice) has evaporated and the oil becomes clear. Place the hot mushrooms in heated jars, pour melted butter on top so that it covers the mushrooms with a layer of at least 1 cm. Close the jars and sterilize them in boiling salted water: 0.5-liter - 25-30 minutes, liter - 35 -40 minutes. Be sure to store jars in a dark place.

Mushrooms “Scented”

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

Stewed mushrooms

1 kg of wild mushrooms, 350 g of sunflower oil, 100 g of finely chopped onion, 10-12 peas of bitter and allspice, bay leaf and 1 tbsp. l. salt.
Cut the sorted, peeled and thoroughly washed mushrooms. Boil the prepared mushrooms in water for 4-5 minutes. (add 20 g of salt and 3 g of citric acid per 1 liter of water). Throw the boiled mushrooms into a colander, let the water drain, place in a saucepan and add 350 g of sunflower oil, 100 g of finely chopped onion, 10-12 peas each of hot and allspice, bay leaf and 1 tbsp. salt. Stir the mixture and simmer over moderate heat for 40 minutes, and then place it while 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, lightly seal the lids, and after 2 days, sterilize the jars again for 40 minutes in boiling water. Then seal the jars hermetically and cool.

Solyanka with mushrooms

1 liter of sunflower oil, 1.5 kg each 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 of boiled mushrooms, salt, pepper - to taste, 3-4 bay leaves.
Boil the oil, add chopped carrots, boil for 5 minutes. Then add the chopped onion and boil for 5 minutes. Add sugar and shredded cabbage, cook for another 58 minutes. Add cucumbers and peppers, cut into slices, vinegar, mushrooms, tomatoes cut into slices, bay leaf, salt and pepper to taste. Mix everything thoroughly. Simmer for 30-40 minutes, place hot in jars, and roll up.

Hot pickled mushrooms

For 1 kg of mushrooms - 20 g of salt. When packaged in liter jars - 2 bay leaves, 1 clove of garlic (cut into slices), 3-5 grains of allspice, 5-8 grains of black pepper, dill, sunflower oil (preferably with flavor).
Pour some water into the bottom of an enamel pan, add salt and add mushrooms. Boil for 20-25 minutes. Ready mushrooms should settle to the bottom. Cool. Place peppercorns and bay leaves on the bottom of a clean, scalded jar. Place a layer of mushrooms, 1-2 cloves of garlic, mushrooms, dill, etc. Fill the jar up to the shoulders. Knead slightly and drain off excess water. Place a bay leaf on top and pour 0.5 cm of sunflower oil. Cover 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 (mushrooms, milk mushrooms, russula). Svinushki, milk mushrooms, volushki and white mushrooms should be soaked for 3 days in brine before salting (per 1 liter of water - 10 g of salt and 2 g of citric acid). Sprinkle a layer of salt on the bottom of the container, lay the mushrooms in layers, sprinkling with salt, sprigs of dill and cloves of garlic. Cover with a plate of smaller diameter than the container and place the weight. After 1-3 days, the mushrooms will give juice and settle. After this, you can add fresh mushrooms on top (also sprinkling them with salt and seasonings) or transfer the mushrooms to glass jars. The mushrooms should be completely covered with the resulting brine. Place the containers in the refrigerator for 1.5 months for lactic acid fermentation.

Mushrooms in salt

Hard mushrooms (tubular, boletus, govorushki, etc.) per 1 kg of peeled mushrooms - 150-200 g of salt.
Peeled mushrooms are weighed, cut into thin slices, laid out on planks or racks and left to wilt slightly in the sun. Then they are mixed in a basin with a weighed portion of salt so that they are well salted (in poorly salted places, dangerous bacteria can multiply, which cause severe poisoning), but do not break. Dry, clean jars are filled with mushrooms so that there are no air bubbles between the mushrooms, the surface is covered with a thin layer of salt and the jars are closed with 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 water until softened under the lid. Then add the remaining portion of water and cook further. Soft mushrooms with juice are crushed and evaporated in a wide saucepan so that the concentrate thickens slightly, pour it boiling into small jars (12 mm below the rim), wrapped in a damp towel, secure the lids and sterilize 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 - another third sterilization after 2 days (the same as the second). Store in a cool place.

Frozen mushrooms

Ingredients: freshly picked young mushrooms of all types, 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. The strained mushrooms are cooled in a saucepan or basin with 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 placed in plastic bags in portions for one-time use, they are labeled and the air is squeezed out of the bags. Mushrooms are stored in the freezer. Mushrooms are not defrosted before use, but frozen, immersed in boiling water and consumed without residue.

Mushroom caviar with tomatoes

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

Chanterelles “For a gourmet”

1-2 kg chanterelles, 1-2 bay leaves, 1 bunch of herbs (dill, parsley, celery), 1 onion, 1 tsp. sugar, 100 ml vinegar essence (25%), 1.25 l water, salt.
Peel the mushrooms, wash them, boil them in boiling salted water, drain the water. Place in jars, topped with onion rings, seasoning and herbs. Cook a marinade from water, vinegar, salt and sugar with the addition of bay leaf. Cool and pour cold over the mushrooms. After 8 days, drain the marinade, bring to a boil and pour hot over the chanterelles again. Pasteurize the finished jars for 1.5 hours in boiling water. Roll up hermetically.

Canned mushroom soup

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