How to salt, pickle mushrooms oyster mushrooms for the winter in banks: very tasty recipes. How to dry and freeze mushrooms of oyster mushrooms for the winter at home?

Recipes for pickling mushrooms.

Content

Delicious mushrooms are the best snack for the festive table. They can be used as a filling ingredient or an independent dish. But pickled mushrooms do not have to be bought in the store, they can be done independently at home. More further.

Pickled oyster mushrooms at home -made home -made: a delicious recipe

We offer you an optimal recipe that will help you quickly get delicious oyster mushrooms. Such a product will cost you cheaper than store analogues, but you will be sure in naturalness and quality.

So, for the quick receipt of pickled oyster mushrooms, take:

Directly fresh mushrooms - 0.5 kg
Half of lemon
1 tablespoon of vinegar and salt (no hill)
7 Zamkov garlic
5 pcs Goroshin pepper and clove buds
Several leaves of bay leaf
1 onion
3.9 liters of water
50 g of refined oil
Greenery

The process is as follows:

To get started, prepare the marinade. Pour 3.5 liters of water into the pan and add refined oil. Make sure that the oil does not have an extraneous smell, since in the finished product, instead of a delicious marinade, you will feel a clear taste of oil.
Next is the turn of vinegar. In order for the oyster mushrooms to pickle quickly, you should use exactly 9-% table vinegar, not apple. For tenderness and piquancy, squeeze the lemon juice. Mix everything.
Next came the turn of greenery. It will perfectly use a laurel, cloves and peppers.
Add the garlic cleaned and missed through the garlic to the mixture.
Add salt the latter, it is desirable that it be large grinding.
Put a pan with a mixture on medium heat and cook until it boils. You do not need to cover the lid.
When the marinade boils, reduce the fire to a minimum and cook for another 10 minutes. Stir the marinade and make sure that the grain of the salt lump in the liquid does not remain.
Cut the truck leg from the lines below and cut into large pieces.
Cut the onion with half rings.
Strain the marinade to leave only liquid, and spices and spices.
Standed marinade return to fire.
Gently place the mushrooms in the liquid and cook for 10 minutes without covering the lid.
Do not be scared, mushrooms will decrease during cooking.
After cooling, the appetizer is already ready to serve on the table. But it is better if it is infused during the day. There, the mushrooms are completely saturated with the marinade.

From the specified number of ingredients you will get a bank of 0.75 liters. Before serving, rub the onions and herbs and decorate the appetizer. A delicious and simple recipe should be shared with friends.

How to pickle oyster mushrooms correctly: the easiest recipe

We offer you some useful recipes for the correct marining of mushrooms. For the first option, you will need:

1 kg of oyster mushrooms
1 tbsp.
2 tbsp salt
6 peas of black pepper and clove buds
2 garlic teeth
A pinch of dill seeds
4 tbsp. Line vinegar

A simple recipe consists of such stages:

Wash and cut the mushrooms.
Pour them with water and bring the liquid with mushrooms to a boil.
After that, the time has come to add spices.
After 3 minutes of cooking mushrooms with spices, add vinegar, and reduce the fire to a minimum.
So cook mushrooms for 20 minutes.
The resulting foam must be removed regularly.
Put the finished product into jars and completely pour with the marinade. On top, before closing the lid, it is advisable to pour 1 tsp of oil

Do not add any more seasonings, since at first the mushrooms may seem not salted or with insufficient spices, but after a day the mushrooms will be saturated with marinade and will be very tasty.

Another fragrant mushroom recipe includes the addition of dill to mushrooms. So, take:

0.5 kg of mushrooms
2 tbsp.
5 tbsp of refined oil
2 garlic teeth
Spices (the simplest - pepper with salt)
A bunch of dill

Further:

Rinse well and cut the mushrooms with stripes.
Pour water into the pan and salt it.
Boil mushrooms in this water for 10 minutes.
Drain the water from the mushrooms through a colander.
Chop the dill and chop the garlic, add these ingredients to the mushrooms.
Add other spices and oil.
Put a well -mixed mixture in the refrigerator for a couple of hours.

The aroma of dill and spices envelop mushrooms and give them a fantastic taste. This recipe clearly deserves your attention.

But on this, experienced housewives do not stop and prepared another recipe. In addition to dill to the mushrooms, you need to add currant leaves or cherries. Who tried to add leaves to other dishes, understands that this is a great idea. But let's go in more detail, take 1 kg of oyster mushrooms:

2 tablespoons of vinegar and refined oil
1 onion
3 tsp salt
A couple of twigs of dill and lavrushka leaves
6 peas of black pepper
5 pcs of currant or cherry leaves

Everything is very simple:

In oyster mushrooms, cut large legs and put the mushrooms in water.
Wait on medium heat until the water boils, and drain it, pour the water again and add the peeled onion.
After boiling water, oyster mushrooms must be boiled for another half an hour, removing the foam that appeared.
Let the liquids drain, passing through a colander under which you need to substitute a fluid tank.
Pour the leaves and dill with boiling water, chop the garlic.
Strail the banks and fill them with 2/3 mushrooms, alternating layers of mushrooms with salt and spices.
Pour into a jar liquid from a container that drained after passing through a colander.
Pour 2 tbsp and 1 tsp vinegar on top of 2 tbsp.
Store in the refrigerator.

How to salt oyster mushrooms for the winter in banks: recipe

We offer you several options for pickling mushrooms. For starters, a very quick recipe, half a kilogram of oyster mushrooms:

2.2 liters of water
100 g of salt
3 peas of black and currant leaves

Salting:

Separate the mushroom hat from the leg and rinse with water.
To 2 liters of water in a pan pour 50 g of salt and, boiling, place oyster mushrooms in the liquid.
After 7 min. Skip the mushrooms through a colander so that the glass is all liquid.
Now pour 200 g of water into the pan and add the rest of the salt and the rest of the ingredients there.
Boil for 5 minutes.
Pour the liquid into a new bowl, after passing through gauze or sieve to leave spices.
Bring again to a boil and cool.
Put the mushrooms into the jar and pour a brine to the top.
After a week, such mushrooms are ready for use, and are also well stored in winter.

We also offer you a method that is longer in terms of terms, but if you cook mushrooms for the winter, then it is perfect. For 2 kg of oyster mushrooms you need:

250 g of salt
3 sheets of lavrushki and clove buds
7 peas of black pepper

This method is called cold and consists of such stages:

Cut large mushrooms into pieces, leave small and medium -sized.
Pour the salt to the bottom of the toes and lay the mushrooms with the smooth side to the salt.
Sprinkle the mushrooms with salt and again a layer of mushrooms. Continue until the mushrooms end. But there must be salt on top of the last.
Cover with gauze and put on top of the oppression. In this position, mushrooms should be at a temperature of not higher than 25 ° C for 5 days.
After that, a container with mushrooms must be put in the cellar for 40 days.

By the New Year, mushrooms will be ready for use. Do not forget to put them on the festive table.

Unusual and popular recipe, mushrooms with the addition of thyme and coriander. In this case, we need:

300 g of oyster mushrooms
3 garlic tooth
10 g of thyme
7 pcs Coriandra seeds
6 peas of black pepper
Salt
2 tbsp olive oil

Salting:

Pour the washed and cut mushrooms with water and boil until they boil.
Drain the water, pour clean again and boil after boiling for 20-30 minutes.
On the bottom of the sterilized jar, put the garlic, thyme with pepper and coriander sliced \u200b\u200bwith slices.
Lay the oyster mushrooms in layers of salt and pour oil on top.
Such a product should be stored in the cold, but mushrooms are ready for use on the second day.

Pickled oyster mushrooms in Korean: recipe

In oyster mushrooms in Korean, you can slightly change the recipe and add a fried onion. But with an analogue in raw form you will turn out a no less tasty snack. Let's look at the preparation of this workpiece in two variations for 1 kg of oyster mushrooms:

3 bulbs and garlic teeth
50 ml of vinegar
50 g of sugar
75 g of salt
2 pcs of lavrushki and cloves
A pinch of spicy herbs and red ground pepper

To get a snack in Korean:

Rinse and remove the hard part of the mushrooms, cut it.
Fold in a pan with cold water, in which put 25 g of salt in advance.
It is necessary to add a lavrushka with cloves to the mushrooms and boil for 20 minutes.
The mushrooms should turn out a little hard, do not worry.
Drain the liquid from the mushrooms.
You can fry or leave the onions chopped with half rings with raw. You can try both options at the same time and, decomposing to different banks, later compare the difference.
In the pan, mix mushrooms with spices, as well as with crushed onions and garlic. Send the mixed mixture to the refrigerator. So that the marinade is better enveloping the mushrooms, press the mixture with a oppression.
Mushrooms can be laid out by tanks or immediately served to the table. Your home will be unbearable to try a delicious snack.

Oyster mushrooms with carrots in Korean

The previous recipe can be diversified if you add carrots to the ingredients. Also remember that a lot of spices are always used in Korean cuisine, so do not spare them for mushrooms. Take:

500 g of oyster materials and champignons
2 carrots and garlic slices
1 tbsp salt and seasonings for Korean carrots
1/3 cup of vinegar and refined oil

A mix of oyster mushrooms and champignons makes a ready -made appetizer delicate and fragrant. Let's start:

Cut the washed large mushrooms, and leave the small mushrooms as targeted.
Boil mushrooms in water with salt until they become soft.
Grind the mushrooms and add grated carrots to them. Add vinegar with butter there.
The last to add chopped garlic and seasonings. It is desirable that black pepper is added to the seasonings. This is a mandatory ingredient in Korean cuisine.
Transfer the mixture to the jar and leave the next day in the refrigerator.

Oyster mushrooms fried pickled for the winter

An unusual recipe is fried oyster mushrooms in the marinade. For such a snack, you will need:

0.5 kg of oyster mushrooms
3 garlic tooth
60 g of parsley
50 ml of vinegar
100 ml of refined oil
Salt with pepper to your taste

Description of actions:

Cut the hard parts of the washed mushrooms and, if they are large, then cut them into pieces.
Send the mushrooms to the pan, but fry the oyster mushrooms so that there are only 1 layer of mushrooms in the pan.
Mushrooms that are fried are folded into a bowl, pouring each layer with pepper with pepper and chopped parsley.
Pour the mushroom vinegar with vinegar and after a few minutes the appetizer is ready.

Pickled oyster mushrooms with garlic

Almost every recipe for pickling the oyster mushroom includes the addition of garlic, since it is this ingredient that gives the mushrooms the aroma, pleasant spicy taste and moderate hardness. Many options proposed above have garlic in the composition. We advise you to get acquainted with them and choose the optimal recipe for yourself.

How to freeze fresh oyster mushrooms for the winter?

To make delicious soups, salads or lavash with mushroom filling in winter, we recommend freezing mushrooms. To do this is very simple, but you need to consider the basic rules:

Mushrooms should be without damage, rot and dents.
Rinse the mushrooms in the water quickly, preferably under the tap so that they are not nourished with water.
Put the mushrooms on the towel and leave to drain.
After the oyster mushrooms dry out, put them on a cutting board or other even surface and send them for 4 hours to the freezer.

When you pulled out of the freezer out of the freezer, (and you did it so that they do not stick together in whom), choose what you will continue to store mushrooms in the future.
Send oyster mushrooms to a container or a special package and put again in the freezer. The temperature should be 18 ° C.
To defrost part of the mushrooms, put them in the refrigerator. Since when defrosting at room temperature, you will lose part of the taste.

How to dry oyster mushrooms for the winter?

Dried oyster mushrooms are very often used during diets, since they are quite low -calorie. In 100 g of dried polishins, there are only 30 kcal. You can dry mushrooms in several ways:

In the sun in a well -ventilated place
In electric breathing or special dryer

The best option is a mushroom dryer, in it you will need to dry mushrooms for about 5 hours at a temperature of 60 ° C.

In the oven, this time is extended to 8 hours on the first day, but the temperature is lower - 50 ° C. After the mushrooms, you need to send it to a well -ventilated room for a day and dry again in the oven at 75 ° C for about 7 hours.

Next, you need to look at the state of the mushrooms, if they are still soft, then it is necessary to dry them for the third time. The temperature is 55 ° C. In the case when the mushrooms bend and break, it means that they have already dried well and is not required for the third time.

Keep oyster mushrooms in a tightly closed jar of glass or a canvas bag. So they can be stored up to a year. With such drying, the amount of water decreases - from 90% to 10%, but beneficial substances and vitamins are preserved.