How to cook mushrooms without boiling: is it possible to fry, salt and pickle mushrooms without boiling

Ryzhiks are considered one of the most delicious, as well as the most valuable fruit bodies. The unique taste and aroma of the prepared dishes amaze gourmets and cannot leave anyone indifferent. Moreover, these mushrooms can be cooked in different ways: marinate, fry, salt, freeze and stew, embodying any of your culinary fantasies.

Camelina mushrooms cooked for the winter by salting and pickling are especially tasty. There are several of these options - cold, hot and dry. If the mushrooms are salted in a cold way, then they change their color and darken. With hot and dry salting, the fruit bodies retain their color.

Primary processing of saffron milk caps

This article will focus on mushrooms cooked without boiling. Many housewives successfully use this method of processing, as it saves time and effort. However, before you learn how to cook mushrooms without boiling, it is worthwhile to properly carry out the primary processing of the product.

  • In order to have less work at home with saffron milk caps, they need to be cleaned after cutting.
  • Examine the fruiting bodies and clean them of impurities by removing the remnants of leaves, needles and grass with a sharp knife.
  • When you come home, cut off the ends of the legs and fill with plenty of water to which salt has been added.
  • Mix well with your hands so that all the sand comes out of the plates, and rinse again, but under the tap.

It is better to choose not too large specimens of saffron milk caps, the diameter of the cap of which does not exceed 6 cm. Such fruit bodies always retain their appearance during salting, they are pleasant to eat. However, large specimens will not be superfluous, if only they are cut into several parts. Ryzhiks, cooked for the winter without boiling, will appeal to everyone, without exception, as their taste and aroma will be amazing.

To begin with, we offer 4 recipes for salting saffron milk caps without boiling. These options will tell you how to properly salt mushrooms for preservation for the winter.

A simple recipe for salted mushrooms without cooking

This recipe for salted mushrooms without boiling is so simple that by trying to cook it just once, you can distribute the recipe to your friends.

  • Main product - 2 kg;
  • Salt - 100 g;
  • Horseradish leaves - 3 pcs.;
  • Garlic - 4 cloves;
  • Black peppercorns and allspice - 4 pcs.;
  • Carnation buds - 5 pcs.

A step-by-step description of the recipe will show how to salt the mushrooms correctly without boiling.

Rinse the mushrooms cleaned from contamination, put on a kitchen towel, drain and dry.

Put horseradish leaves scalded with boiling water in an enamel saucepan.

Pour a thin layer of salt on top and spread the mushrooms with their caps down.

Sprinkle on top with salt, chopped garlic slices, cloves and pepper.

Put all the mushrooms and spices with salt, put an inverted plate on top.

Press down with oppression and leave for 3 days in a cool place.

Transfer the mushrooms to sterilized jars, pour the brine from the pan and close with nylon lids

Recipe for spicy salting of mushrooms without cooking

Spicy salting of saffron milk caps without cooking is more preferable, because the fruit bodies are immediately closed in jars.

  • Main product - 2 kg;
  • Salt - 100 g;
  • Chopped horseradish root - 2 tbsp. l .;
  • Garlic - 5 cloves;
  • Cloves and allspice - 5 pcs.;
  • Dill umbrellas - 2 pcs.;
  • Bay leaf - 4 pcs.

Salting of saffron milk caps without cooking is carried out in stages, according to the description below.

  1. Sprinkle the bottom of the sterilized jars with chopped horseradish root (this will prevent the mushrooms from possible souring and mold).
  2. Next, lay out the bay leaf and the dill umbrella.
  3. Spread the mushrooms in a thin layer, sprinkle with salt, diced garlic, cloves and pepper. All seasonings and spices will add piquancy and pungency to the appetizer.Having experience in salting mushrooms, you can add or remove something from the proposed spices.
  4. We spread all the mushrooms, sprinkling them with preservatives and spices.
  5. We press down with oppression, take it to the basement and wait for several days until the mushrooms let the juice out and fill the entire jar.
  6. We remove the oppression and close it with simple nylon caps. If there is not enough brine and it does not completely cover the mushrooms, add cold boiled water to the very top.
  7. After 14 days, the mushrooms are moved from the basement to the refrigerator and stored for about 5 months. Tasting can be done 20-30 days after salting.

How to pickle mushrooms without cooking: a method of salting mushrooms with onions

Salted mushrooms cooked without boiling with onions are perfect as an independent snack or side dish for main dishes. A large number of delicious treats are prepared from such mushrooms.

  • Main product - 2 kg;
  • Onions - 600 g;
  • Allspice and black pepper - 7 peas each;
  • Coriander seeds - 4 pcs.;
  • Bay leaf - 5 pcs.;
  • Water - 1 L;
  • Salt - 100 g.

How to properly salt mushrooms without cooking with the addition of onions to make a delicious appetizer for a festive table? Use the following method.

  1. Cut the peeled and washed mushrooms into 2-3 pieces and put in a deep enamel bowl.
  2. Add peeled onions cut into thin half rings, add all the spices and herbs.
  3. Stir well with your hands, let stand for 30 minutes and stir again.
  4. Distribute in sterilized jars and pour cold boiled water.
  5. Close with nylon lids, take out to a cool room and after 15 days you can start tasting.

Salting mushrooms without boiling: a recipe for pickling mushrooms with dry wine

You can make an ambassador of mushrooms without boiling with the addition of dry wine. Try to make such an unusual piece, and you will be amazed at how delicious it turns out.

  • Main product - 2 kg;
  • 100 ml of dry wine and olive oil;
  • Onions - 4 pcs.;
  • Salt - 1.5 tbsp l .;
  • Sugar - 1 tbsp. l .;
  • Parsley and dill - 1 bunch each;
  • Mustard powder - 1 tsp

The recipe for salting saffron milk caps without cooking should be prepared according to the instructions described in stages.

  1. Pre-peeled and washed mushrooms should be blanched in boiling water for 5 minutes.
  2. Rinse immediately with cold tap water, drain, and after cooling, cut into pieces.
  3. Prepare the brine: for this, combine oil and dry wine in a deep saucepan, let it boil for 2-3 minutes.
  4. Pour in salt, sugar, chopped onion in half rings, chopped greens and mustard powder.
  5. Stir, let it boil again and turn off the heat.
  6. Put chopped mushrooms in sterilized jars, pour brine and sterilize for 10 minutes over low heat.
  7. Close with tight nylon caps and allow to cool completely.
  8. You can start eating such a snack already 2 days after salting.

Marinating mushrooms without cooking: how to marinate mushrooms with citric acid

The next 2 recipes will detail the process of pickling mushrooms, which are also considered very tasty. They look great on the festive table as a snack.

Marinating mushrooms without cooking with citric acid is a fairly popular recipe among many chefs.

As a result, it allows you to get an appetizing and aromatic snack. By opening a jar of pickled saffron milk caps in winter, you can decorate any festive table.

  • Main product - 2 kg;
  • Salt - 1 tbsp l .;
  • Citric acid - 3 g;
  • Purified water - 300 ml.

How to properly marinate mushrooms without cooking, will show a step-by-step description of the recipe.

  1. The peeled mushrooms are washed under a cold tap and placed on a kitchen towel to drain.
  2. Prepare the marinade: combine salt and citric acid in water, boil for 1-2 minutes.
  3. Put mushrooms in pre-prepared clean jars and pour marinade.
  4. They are placed in hot water, covered with sterilized metal lids and the workpiece is sterilized for 20 minutes over low heat.
  5. Roll up, turn upside down and wrap with a blanket.
  6. After cooling completely, the jars can be stored in the pantry room, or refrigerated.
  7. Note that pickled mushrooms with citric acid have an amazing taste.

Gingerbreads marinated with olive oil without cooking

Ryzhiks themselves have a delicate taste, and if you marinate them with oil, it will turn out exquisitely and unusual. Gingerbreads marinated without cooking with the addition of olive oil is a dish for real gourmets.

  • Main product - 1 kg;
  • Water - 800 ml;
  • Carnation - 4 pcs.;
  • Olive oil - 100 ml;
  • Salt - 3 tsp;
  • Vinegar 9% - 30 ml;
  • Garlic - 8 cloves.
  1. Put the mushrooms prepared for pickling in a colander and blanch in boiling water for 5 minutes.
  2. Distribute the fruit bodies in sterilized jars, sprinkling with chopped garlic cloves.
  3. Prepare the marinade: combine salt, cloves, olive oil and vinegar in water.
  4. Let it boil, boil for 3 minutes and turn off the heat, leaving the marinade to cool completely.
  5. Pour the cooled marinade over the mushrooms, place in cold water and begin the sterilization process.
  6. Sterilize the workpiece 15 minutes after boiling water.
  7. Roll up the cans, cover with a warm blanket and leave for 36 hours.
  8. This pickling option involves storing mushrooms in the refrigerator. You can start eating a snack after 5 days.

How to properly fry mushrooms without boiling

Many housewives ask: is it possible to fry mushrooms without boiling, then close them for the winter? Yes, and we immediately suggest trying the recipe for fried mushrooms, which can become your calling card when suddenly guests come.

  • Main product - 2 kg;
  • Vegetable oil - 200 ml;
  • Onions - 6 pcs.;
  • Salt and black pepper to taste.

How to properly fry mushrooms without boiling in order to preserve them for the winter will show a step-by-step description of the recipe.

  1. Chop the pre-peeled and washed mushrooms and place in a dry hot frying pan.
  2. Fry until the liquid evaporates and only then pour in 100 ml of oil.
  3. Fry until golden brown and set aside.
  4. Peel the onion, wash and cut into cubes, put in a separate pan with the rest of the oil and fry for 10 minutes over medium heat.
  5. Season to taste and add black pepper.
  6. Stir, distribute in sterilized jars and close with tight plastic lids.
  7. After cooling, you can take it to the basement, or you can leave it for storage in the refrigerator. Such a preparation is perfect to be used as a stand-alone snack or as an additional ingredient to fried or boiled potatoes.

$config[zx-auto] not found$config[zx-overlay] not found