Summer and autumn give us a chic gift in the form of a huge variety of mushrooms. They can be cooked and fried, marinated and salted. In this article, we will tell you interesting recipes for the preparation of white mushrooms for the winter.
Marinated mushrooms for the winter
Ingredients:
- fresh porcini mushrooms - 2 kg;
- salt - 100 g;
- vinegar 9% - 1 glass;
- bay leaves - 2 pcs .;
- sweet pepper, cloves - 6 pcs.
Preparation
Mushrooms boil in salted water, gently stirring. After boiling, add the vinegar and spices and cook for 15 minutes. The formed foam is removed by a noise. Cook should be on a small fire, not allowing an active boil. Then turn off the fire, let the marinade cool down, put it in a cool place. Days through 5 mushrooms are ready.
Pickling white mushrooms for the winter
Ingredients:
- white mushrooms - 3 kg;
- dill, currant leaves, cherry, oak, horseradish.
For marinade:
- salt - 6 tbsp. spoons;
- leaves of black currant - 6 pcs .;
- black peppercorns - 9 pcs .;
- cloves (buds) - 9 pcs .;
- bay leaves - 3 pcs.
Preparation
Mushrooms washed, put into a saucepan, pour water, pour salt and spices. We cook about half an hour. After that, the broth is drained, and the mushrooms are washed in cold water and thrown back to the colander, so that the glasses are superfluous.
At the bottom of the prepared containers lay a layer of greenery (leaves of dill, currant, cherry, horseradish, oak). From above put a layer of mushrooms with the caps down, then again the greens and mushrooms and so on until the ingredients run out. Cover the container with a napkin and place the load on top. If at the same time a little brine was released, then add pure boiled water. We clean it in the cold. After 2-3 days, the mushrooms are ready for use.
Fried white mushrooms for the winter
Ingredients:
- White mushrooms;
- salt;
- vegetable oil.
Preparation
Mushrooms, clean and cut into several pieces, if they are large. Then fill them with cold water and boil after boiling for about 15 minutes, then drain the first water, pour in fresh water and cook again for 15 minutes and again the broth is drained off.
In the frying pan, we warm up the vegetable oil, lay the mushrooms and, under the closed lid, extinguish the minutes. After that, open the lid and fry the mushrooms for another 15 minutes until the excess liquid evaporates. To taste, add salt and mix. We spread the mushrooms over the prepared sterile jars, leaving a little space for the oil layer. Then pour in the oil, which is left after roasting, and close the lids.
If there is not enough oil in the frying pan, a new portion of vegetable oil is brought to a boil and poured into them mushrooms. Keep these mushrooms in a cool place. Closed with plastic lids such mushrooms are stored for 6 months, and closed with a tin lid - up to a year.
Preservation of white mushrooms for the winter in Bulgarian
Ingredients:
- white mushrooms - 2 kg;
- dill greens - 100 g;
- garlic - 5 denticles;
- vegetable oil;
- vinegar.
Preparation
Mushrooms are mine, cleaned, dried and fried in vegetable oil on high heat. Then let them cool down and put them into prepared banks. Between the layers of mushrooms we spread the crushed greens of dill and the garlic, passed through the press. The oil left after frying is mixed with vinegar (1 tablespoon), brought to a boil and poured the mixture into cans with mushrooms. We roll up the lids and put them away for storage in the cold.
The recipe for mushrooms for the winter
Ingredients:
- white mushrooms - 700 g;
- salt - 1.5 tbsp. spoons;
- water - 3 cups;
- bay leaf - 1 piece;
- black pepper peas - 3 pcs .;
- garlic - 5 denticles;
- coriander - 0,5 tsp.
- cloves in buds - 3 pcs.
Preparation
Mushrooms are sorted, my. We leave small mushrooms entirely, large cut into 2-4 parts. Garlic is cleaned and cut with plates. In the saucepan, heat the water, add salt and pour the mushrooms. Bring to a boil, remove the formed foam, reduce fire and cook mushrooms for 15 minutes, we remove the foam constantly. The broth should be transparent. We pour all the spices and cook for another 7 minutes. We lay the mushrooms in clean cans with layers, shifting them with garlic. We pour into the jars with mushrooms a strained broth. And after cooling, roll up the jars with lids and put them in a cool place for storage.