We prepare mushrooms for the winter: salt, dry, pickle (+ three amazing recipes)

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Today we'll talk about a great love for mushrooms picked with our own hands, from which you can make amazingly tasty dishes.

The easiest way to prepare mushrooms is to wash and freeze, and then sort it out, send them to soup or to a frying pan. Of course, nothing will remain of the beautiful shape, and the aroma can be lost. But traditions will not fail: dried, salted and pickled mushrooms will convey greetings from summer.

How to dry mushrooms

Lay out, cut and monitor the temperature. Why is it worth the trouble if in the end you still put food in the soup?

For the scent. If you have collected whites, then freezing them is a crime against cooking, because it is dried porcini mushrooms that smell better and brighter than the flavors in chips.

For drying, in addition to porcini mushrooms, you can use any tubular mushrooms: aspen mushrooms, boletus mushrooms, as well as morels.

At the preparatory stage, they need to be cleaned of dirt, dust and foliage. You cannot wash: the mushrooms will absorb excess moisture and lose their shape, so drying will fail. The peeled mushrooms should be cut into thin plates.

Dry in the sun or in the oven in two stages. First you need to prepare baking trays or special wooden frames with knitting needles for drying mushrooms, on which you have to string mushrooms. If you do not have such a dryer (and you are just too lazy to make one), then put the mushrooms on a wire rack or on paper, and not on a metal surface.

The first stage is withering at a not too high temperature, about 45-50 degrees Celsius. It is needed to remove the greatest amount of moisture. When the sliced mushrooms begin to dry out (that is, they stop sticking to the surface of the wire rack or paper), you can remove them and leave them at room temperature in a ventilated area.

The next day, you can move on to the second stage - actually dry. The oven temperature will be higher, around 70 degrees Celsius. You need to keep the mushrooms until they are dry, but still bend, and not crumble.

If you do dry out the mushrooms, they will not boil over and soften, but they can be crushed to make mushroom powder.

Store ready-made mushrooms in bags or in dry glass jars in a ventilated area so that they do not absorb moisture and odors from other products.

Do not add seasoning or salt to the soup while boiling to avoid spoiling the flavor. All spices are only on the plate.

Mushroom puree soup

Ingredients:

• 2 liters of broth (chicken or meat);
• 100 g dry mushrooms;
• 200 ml cream with 20% fat;
• 50 g butter;
• 4 medium potatoes;
• 2 onions;
• greens.

Preparation

Pour hot water over the mushrooms and leave for an hour, then boil for 30 minutes. Remove the finished mushrooms, cut into small pieces. Chop the onion finely, mix with the mushrooms and simmer in butter until the onion is soft. Then pour the cream over the mixture and simmer for about 15 minutes. Grind the mass in a blender.

Boil the potatoes separately, chop in a blender, combine with mushrooms and pour the broth into the mixture. Bring the soup to a boil, add herbs to taste.

How to salt mushrooms

Two main ingredients: mushrooms with trimmed stems and salt (40-50 grams per kilogram of mushrooms). With such initial data, you can come up with so many options and details that it will be enough for more than one article.

You can salt it cold (when the mushrooms are soaked, changing the water several times) or hot (when they are boiled for 20-30 minutes in boiling water before salting, and then washed). In a cold way, you can save milk mushrooms, russula, volnushki, whites. Generally, mushrooms can be simply sprinkled with salt, wiping with a damp cloth beforehand. All other mushrooms must first be boiled.

No matter how you salt, put a layer of currant leaves, dill and horseradish on top in an enamel saucepan to protect against mold. Press down the mushrooms with a heavy object, store at 7-10 degrees, and after 30 days get the best snack in the world.

Shades of taste are achieved through the use of different seasonings.

Casserole with salted mushrooms in a slow cooker

Ingredients:

• 200 g of salted mushrooms;
• ½ glass of milk;
• ½ cup bread crumbs;
• 2 eggs;
• 100 g flour;
• 70 g grated cheese;
• vegetable oil;
• spices.

Preparation

Rinse the mushrooms thoroughly from the brine and, allowing the water to drain, cut them into small pieces. Boil the milk and add the breadcrumbs. While the mixture is cooling, separate the egg whites from the yolks. Add yolks, flour and two tablespoons of vegetable oil to the mixture of milk and breadcrumbs. Mix thoroughly.

Then add chopped mushrooms and grated cheese there. Beat the egg whites into a foam and gently pour into the mixture, then send the mass to a slow cooker, set the "Baking" mode for half an hour.

Serve the cooked casserole with sour cream.

How to pickle mushrooms

The most time consuming method of preparing harvested mushrooms, because for it you need to prepare sterile dishes and follow the technological process. In addition, you need to pickle each type of mushroom separately, because they have different boiling times. Only young, strong mushrooms are suitable for cans, and large ones also need to be cut. A lot of fuss, but it's worth it.

Mushrooms need to be washed, rinsed with boiling water, rinsed again and boiled. You can cook them directly in the marinade, or separately. In the latter case, the marinade will be more transparent. The mushrooms are considered ready when they sink to the bottom of the pot.

For cooking directly in the marinade, you need to dip the prepared mushrooms in boiling water with vinegar and salt (half a glass of water and vinegar and 1 tablespoon of salt per kilogram of mushrooms). During cooking, you need to remove the foam and stir the mushrooms. After they settle, add a teaspoon of sugar, a pinch of citric acid and spices. Ready-made mushrooms are poured into jars and sealed hermetically.

A separate marinade is prepared according to a huge number of different recipes and poured into jars of mushrooms previously boiled in salted water.

Pickled mushrooms can be added not only to salads, there are other options.

Pickled mushroom sauce

Ingredients:

• 100 g of pickled mushrooms;
• 250 g cream;
• lemon;
• 3 eggs;
• pickle.

Beat the eggs and cream, place the mixture in a water bath, wait until the base of the sauce thickens and slowly pour in the juice of half a lemon, stirring constantly. Mix finely chopped mushrooms and pickled cucumber, add to the sauce base, stir and heat slightly. You can add spices to taste.

Bon Appetit!