Boiled mushrooms for the winter: recipes for cooking mushrooms in jars, how to salt boiled mushrooms

When the mushroom picking season comes, lovers of "quiet hunting" go to the forest. Honey mushrooms are one of the most beloved fruit bodies among the people. Their value lies in their delicate taste, nutritional value and nutrients. In addition, honey mushrooms grow in large clusters, so collecting them is a pleasure. And when, after a successful hike for mushrooms, you come home, the question arises: what methods can you use to prepare mushrooms for the winter?

I would like to note that boiled mushrooms are the best option for harvesting for the winter. In this article, we will tell you about some of the methods of cooking boiled mushrooms for winter storage. Dishes from these fruiting bodies will become a “tasty solution” for your table.

We offer recipes for boiled mushrooms prepared for the winter in cans, as well as by freezing, salting and frying. Honey mushrooms in any form will diversify your daily menu, giving the dishes an exquisite aroma and taste. But so that they do not lose their nutritional value, you need to know how to properly prepare boiled mushrooms for the winter.

First you need to determine for what purposes honey mushrooms are boiled. If in the future they are stewed or fried, the boiling time is 15 to 20 minutes. If you only plan to boil mushrooms, then the process takes about 30 minutes. Immediately after boiling honey mushrooms, foam begins to form, which must be removed with a slotted spoon as often as possible. It is important to change the water at least 2 times during cooking. When undercooked, some honey mushrooms can cause stomach upset. It is advised to boil mushrooms in salted water and with the addition of citric acid.

Marinating boiled mushrooms for the winter in banks

The best way to close boiled mushrooms in jars for the winter is to marinate them. Such mushrooms on a quiet winter evening with your family, and with fried potatoes - an amazingly tasty dish. In addition, pickled mushrooms are also suitable for making salads.

If you prefer the natural taste of mushrooms, then use the following recipe for pickling boiled mushrooms for the winter in jars.

  • Honey mushrooms - 5 kg;
  • Water - 1.5 l;
  • Acetic essence - 3 tsp;
  • Sugar - 2 tbsp. l .;
  • Salt - 4 tbsp. l. (no top);
  • Vegetable oil - 2 tbsp. l .;
  • Bay leaf - 4 pcs.;
  • Black peppercorns - 10 pcs.;
  • Garlic - 7-9 cloves.

Honey mushrooms are cleared of forest debris, most of the legs are cut off.

Pour water so that it covers all the mushrooms, boil for 20 minutes, removing the foam that is constantly formed on the surface.

Throw in a colander and allow excess liquid to drain completely.

The marinade is prepared: salt, sugar, oil, all spices (except vinegar) are combined in a saucepan with water and allowed to boil.

Boiled mushrooms are introduced into the marinade, boiled for 20 minutes, carefully pour in vinegar essence, and turn off the heat.

In sterilized 0.5 l jars, the mushrooms are distributed along with the marinade, closed with lids, wrapped in a warm blanket and thus allowed to cool.

Only after complete cooling are the cans taken out to a cold place.

It is better not to roll up the jars with metal lids, but to close them with boiled nylon lids to avoid the possible risk of botulism.

The recipe for freezing boiled mushrooms for the winter

Freezing boiled mushrooms for the winter is one of the best ways of harvesting. These mushrooms will perfectly complement main courses, roasts, pizza and soups.

Boiled mushrooms, frozen for the winter, perfectly retain their shape and do not boil over. Even after thawing, these mushrooms do not lose their beneficial substances, taste and aroma. The main advantage of freezing boiled mushrooms is that in this form they take up little space in the freezer.

  • Honey mushrooms - 3 kg;
  • Water - 2 l;
  • Salt - 2 tbsp. l .;
  • Citric acid - ½ tsp.

We clean mushrooms from dirt, sand, needles, leaves, cut off the lower part of the leg, rinse in a bucket of water.

Let the water boil, pour the processed mushrooms into boiling water and cook for 10 minutes.

We introduce salt and citric acid, cook for another 20 minutes, removing the formed foam from the surface.

We put it in a colander, rinse with running water, let it drain and put it on a kitchen towel. This action will help rid mushrooms of excess fluid.

We prepare food containers with lids, distribute mushrooms tightly and put them in the freezer.

Boiled mushrooms with butter for the winter in jars

A simple option for harvesting for the winter is considered to be boiled mushrooms with butter, which are also closed in jars.

  • Honey mushrooms - 3 kg;
  • Vegetable oil - 1.5 tbsp.;
  • Ground black pepper - to taste;
  • Salt.

Peel honey mushrooms, boil for 20 minutes in salted water, put in a colander and put in a hot pan.

Fry for 30 minutes over medium heat, add salt and pepper to taste.

Arrange in prepared jars, add 2 tbsp each on top. l. hot vegetable oil and close with nylon caps.

Recipe on how to salt boiled mushrooms for the winter

There is a recipe for cooking boiled mushrooms for the winter for salting. This option for harvesting mushrooms will look great even on a festive table.

Salted mushrooms are perfect for boiled potatoes, meat patties, salads. It can be used as a stand-alone dish or served as a side dish.

  • Honey mushrooms - 5 kg;
  • Salt to taste;
  • Umbrellas and sprigs of dill;
  • Cherry and black currant leaves;
  • Garlic - 10 cloves;
  • Black peppercorns - 20 pcs.

For those who do not know how to salt boiled mushrooms for the winter, we offer this recipe.

We clean the mushrooms from forest debris, cut off most of the legs and rinse in water.

Put in a saucepan, fill with water and cook until they begin to settle to the bottom.

We put it in a colander and let the liquid drain well.

Pour a thin layer of salt on the bottom of the enamel pot, lay out cherry and currant leaves, dill umbrellas, cut a couple of cloves of garlic.

From above we distribute the boiled mushrooms with the caps down, sprinkle with salt, pepper, thin slices of garlic, leaves and dill.

Thus, we lay out the layers until the mushrooms are over, while sprinkling them with salt and all the spices.

We put the oppression on top and cover with gauze folded in several layers.

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