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Umbrella mushrooms are widespread in almost all continents of the Earth. They are especially popular in Japan, Turkey, India, as well as in Cuba and Madagascar. The umbrella contains a lot of fats, proteins, calcium, phosphorus, iron, magnesium and potassium. Due to its bright taste, this mushroom is widely used in cooking. It can be dried, pickled, salted, fried, frozen. And canned umbrellas for the winter at home are especially tasty.

These fruiting bodies go well with potatoes, garlic, cheese, fried onions, dill, butter, sour cream, and also ground pepper. We offer you to find out recipes for cooking umbrella mushrooms for the winter, which will help diversify your daily menu. These mushrooms have the qualities of a dietary product, well suited for vegetarians and diabetics.

Cooking umbrella mushrooms for the winter will successfully help you cope with the lack of vitamins for your body in the cold season and will add variety to your conservation. Mushrooms from a jar will be a great addition to the festive table.

Pickling umbrella mushrooms for the winter

Pickling umbrellas for the winter is the most popular recipe for preserving mushrooms. Such a preparation with the addition of citric acid will be stored in the basement for about a year. Pickled umbrellas for the winter are considered the best delicacy for a festive feast.

• Umbrellas - 2 kg;
• Water - 800 ml (for the marinade);
• Salt - 1 tbsp l .;
• Citric acid - 1 tsp (no top);
• Sugar - 4 tsp;
• Vinegar 9% - 1 s. l .;
• Allspice and black pepper - 5 peas each;
• Lavrushka - 4 pcs.;
• Dill seeds - 1 tsp

To know how to pickle an umbrella for the winter, you need to firmly adhere to the proposed step-by-step recipe.

Peel the mushrooms, cut into pieces and rinse in cold water.

Place the mushrooms in an enamel pan, add salt (30 g per 1 liter of water) and cook until they sink to the bottom of the dish. Be sure to stir the mushrooms and remove the foam when cooking.

Put the boiled fruit bodies in a colander and leave to glass all the liquid.

Prepare the marinade: pour water into a container, add salt, citric acid and sugar, stir and let it boil.

Add bay leaf, dill grains, allspice and black peppercorns, as well as vinegar, let it boil again.

Arrange the mushrooms in sterilized jars, pour hot marinade, leaving some space on top, cover with metal lids and sterilize.

Sterilize in boiling water for 40 minutes after boiling.

Roll up the lids, let cool under the covers and take to the basement.

You can start trying the workpiece in a month.

How to pickle umbrellas for the winter: mushrooms pickled with onions

Umbrella mushrooms, marinated with onions for the winter, will be a great snack on your table when guests come unexpectedly.

• Umbrellas - 1 kg;
• Salt - 1 tsp (in the marinade);
• Water - 500 ml (for the marinade);
• Citric acid - 4 g;
• Onions - 2 pcs.;
• Ground black pepper - 1 tsp;
• Vinegar - 1 tbsp l .;
• Dill sprigs (dry);
• Sugar - 2 tsp

How to pickle mushroom umbrellas for the winter to surprise guests and not leave them indifferent to the snack?

Clean the mushrooms from dirt, scales and wormholes, cut into pieces of arbitrary shape and rinse in a colander under running water.

Place in an enamel-coated saucepan, add water and bring to a boil.

Salt (take 1 tablespoon of salt for 1 liter of water), while stirring, constantly remove the foam with a slotted spoon.

After the umbrellas have sunk to the bottom, catch them with a slotted spoon and put in a colander, let the water drain.

Prepare the marinade: mix salt, sugar and citric acid in water, let it boil.

Add chopped sprigs of dill, chopped onion in half rings, black pepper and add mushrooms.

Boil for 5-7 minutes and gently pour in the vinegar.

Remove the mushrooms from the marinade, put them in sterilized half-liter jars and pour the marinade over.

Sterilize the jars in boiling water over low heat for 30-35 minutes.

Roll up the lids and put under the blanket until it cools completely.

Take it to the basement and after 30 days you can start tasting.

How to freeze fresh mushroom umbrellas for the winter

Harvesting an umbrella mushroom for the winter also implies freezing. For this option, fresh mushrooms will be taken.

• Mushrooms - any amount;
• Plastic bags.

How to freeze fresh mushroom umbrellas for the winter? For the freezing process, the mushrooms must be cleaned with a dry kitchen sponge, without rinsing in water.

Cut the caps into small pieces, spread them in a thin layer and place them in the freezer for 3-4 hours.

Arrange completely frozen umbrellas in bags so that only one of them is used during cooking.

In this way, freeze all the mushrooms, put them in portions in packages of 300 g or 500 g, and then put them in the freezer.

It is worth saying that you need to defrost the mushrooms in the refrigerator so that the process takes place gradually.

Can boiled mushroom umbrellas be frozen?

If suddenly you are afraid to freeze fresh mushrooms, then you can play it safe and boil them. Is it possible to freeze a mushroom umbrella for the winter in a boiled form?

• Umbrellas - any number;
• Salt;
• Water.

How to freeze boiled umbrellas for the winter in order to delight your loved ones with delicious dishes in winter?

Peel the mushrooms, wash under the tap, cut into pieces and put in boiling water.

Salt, let it boil for 10 minutes, put in a colander and let the water drain well.

Spread out in a thin layer on a kitchen towel and allow to dry.

Put mushrooms in bags or food containers in such quantity that later, after defrosting, they can be used for cooking one dish.

Dry method of pickling umbrella mushrooms for the winter

There are many ways of salting umbrellas for the winter. The people love such a tasty and healthy snack that can be served on the table any day or during fasting. The method of salting in the "dry" version is the most convenient and less time consuming.

• Umbrellas - 1 kg;
• Salt - 30 g.

How to salt mushrooms umbrellas for the winter with "dry" salting?

Do not wash the mushrooms before salting, but simply clean the debris with a soft sponge.

Put the umbrella caps in the enamel dish with the plates facing up.

Sprinkle each row of mushrooms with salt, and thus lay out several rows until the fruiting bodies are over.

Cover the last row with a clean cloth or gauze, put a plate on top and press down with oppression. As oppression, you can put collected water bottles.

After 4 days, the mushrooms will juice up, they can be transferred to glass jars and refrigerated.

For storage in apartment conditions, jars of mushrooms must be filled with prepared fresh brine (water and salt to taste) and sterilized.

Sterilize half-liter jars in boiling water for 30 minutes, and after cooling, put them in the pantry.

How to pickle mushrooms umbrellas for the winter in a hot way

This recipe for pickling umbrella mushrooms for the winter is quite simple. In addition, it is great for all lamellar fruit bodies.

• Umbrellas - 2 kg;
• Salt - 70 g;
• Dill - umbrellas;
• Calcined vegetable oil;
• Garlic cloves to taste;
• Spices to taste.

How can umbrellas be salted hot for the winter?

Cut the caps of large umbrellas into pieces, leave small ones intact.

Add mushrooms to boiling water, salt and cook until the caps start to "sink".

Remove with a slotted spoon and put in a colander to cool the glass, water and mushrooms.

Arrange the hats in jars, sprinkle with salt a little, add spices to taste, dill umbrellas and garlic cloves cut into slices.

Pour the brine in which the mushrooms were boiled and set to sterilize for 20 minutes.

Add 2 tbsp to each jar. l. calcined vegetable oil, let cool and take to the basement.

How to salt mushroom umbrellas for the winter without heat treatment

How to pickle mushrooms umbrellas for the winter in a cold way without heat treatment?

• Umbrellas - 2 kg;
• Salt;
• Bay leaf - 10 pcs.;
• Allspice - 10 pcs.;
• Dill is dry;
• Garlic cloves - 10 pcs.;
• Carnation - 7 inflorescences;
• Cumin - to taste;
• Blackcurrant and cherry leaves - 10 pcs.

Salting umbrella mushrooms for the winter can do without aromatic additives, in this case the taste of forest fruit bodies will be heard more.

Put all the spices and herbs in the recipe on the bottom of a pan with an enamel coating.

Sprinkle with a thin layer of salt and lay out the peeled, washed and cut umbrella hats.

Spread in rows and sprinkle with salt until the ingredients run out.

Put cheesecloth on top, folded in several layers, and press down with oppression.

After 3-4 days, the mushrooms will settle and sap.

If there is not enough juice, then add brine from boiled cold water and salt (20 g per 1 liter).

After a few days in the room, you can take the mushrooms out into a cold room.

You can start eating salted mushrooms after 14 days.

Caviar for the winter from mushroom umbrellas with mustard

Caviar for the winter from mushrooms of umbrellas with mustard will be appropriate at any time of the year on any table.

• Umbrellas - 1 kg;
• Mustard - 1 tbsp l .;
• Vegetable oil - 70 ml;
• Salt to taste;
• Sugar - 2 tsp;
• Ground black pepper - ½ tsp;
• Vinegar - 4 tbsp. l.

Caviar from umbrellas for the winter with the addition of mustard is quite easy to prepare. Even a novice cook can master this process.

Clean the umbrella hats well, rinse under the tap and boil in salted water (2 tablespoons of salt per 1 liter of water), about 20 minutes.

Throw the mushrooms in a colander, cool and mince.

Add vegetable oil, vinegar and mustard, salt to taste, add sugar, ground pepper and mix well.

Put the mass in a frying pan and let it simmer under the lid for about 5 minutes.

Divide into sterilized 0.5 l jars and put in hot water for sterilization. The sterilization process should be carried out over low heat for 40 minutes.

Roll up, let cool and take out to a cool place.

Recipe for making a variegated umbrella for the winter

There is one amazing recipe for making a variegated umbrella for the winter. It can be used to make caviar for soups or sauces, which can then be frozen.

• Umbrellas - 2 kg;
• Carrots - 3 pcs.;
• Zucchini (peeled) - 400 g;
• Onions - 5 pcs.;
• Garlic cloves - 5 pcs.;
• Tomato paste - 4 tbsp. l .;
• Vegetable oil - 300 ml;
• Sugar - 1 tbsp. l .;
• Salt to taste;
• Ground red pepper - ½ tsp;
• Lavrushka - 2 pcs.;
• Carnation - 2 buds.

Clean the umbrella caps together with the legs, wash and cook in salted water with the addition of bay leaves and cloves for about 20 minutes.

Drain the water, leaving only 3 glasses of broth. Rinse the mushrooms themselves in cold water and grind in a blender.

Peel the onions and carrots, fry in oil until golden brown and also grind in a blender.

Cut the peeled zucchini into pieces, fry until golden brown and also use a blender.

Combine all chopped vegetables and mushrooms in a deep saucepan, pour in the mushroom broth and add the remaining oil.

Simmer over low heat for about 20 minutes.

Chop the garlic with a knife into small cubes and add to the caviar, add sugar, salt to taste, sprinkle with ground red pepper and put tomato paste.

Mix everything thoroughly and simmer for 10 minutes.

Pour in vinegar, simmer over low heat for 20 minutes, stirring occasionally with a wooden spatula.

Remove from heat, allow to cool completely and you can start the freezing process.

Freezing umbrella mushrooms for the winter is as follows: distribute the caviar in food containers and put in the freezer. This piece can be thawed for making soups, pies or pizzas - you get an excellent dish.

How to prepare mushroom umbrellas for the winter in dried form

Dried umbrellas are a very useful product: they have a low calorie content, remove toxins from the human body, neutralize some types of bacteria, and also have antitumor effects.

Some housewives are interested in how to prepare dried mushrooms for the winter? It should be said that dried umbrellas are much better absorbed by the body than salted and pickled ones. When preparing dishes from dried fruit bodies, an indescribable mushroom aroma spreads throughout the house.

• Mushrooms umbrellas;
• Kitchen sponge;
• Knife;
• Cutting board;
• Gauze;
• Thick thread or twine.

How to prepare dried umbrellas for the winter, you can find out from the following description of the process.

Remove dirt and flakes from the mushroom caps with a dry kitchen sponge.

If the caps are large, then they need to be cut into pieces of the same thickness. Do not leave the sliced ​​mushrooms for a long time, but start drying immediately. In this case, they will not lose color.

Drying can be done outdoors by spreading them out on thick paper. Thus, the umbrellas will dry for about 7-9 days, depending on the weather conditions.

There is also the easiest way to dry umbrellas - each piece is strung on a thick thread and hung under a canopy, so that even in case of rain the mushrooms do not get wet.

Cover with gauze to keep out flies and dust, leave in this position for 2 weeks.

Note that dried mushrooms should not break, but only bend, be light and well dried. Only in this case can the process be considered complete.

After drying, the mushrooms must be properly preserved - put in well-dried glass jars with screw lids, or paper bags.

How to close mushrooms umbrellas in banks for the winter

How to close mushrooms umbrellas for the winter, using fat as a preservative? Fat is butter or ghee, as well as vegetable oil or interior oil (lard). Many housewives use a mixture of fats when cooking, which gives the dish a special taste.

• Umbrellas - 3 kg;
• Vegetable oil - 150 ml;
• Butter - 200 g;
• Salt to taste;
• Ground black pepper - 1 tsp

How to cook mushroom umbrellas for the winter in order to surprise not only your relatives, but guests?

Cut the pre-cleaned and washed mushrooms into pieces and boil in salted water for 30 minutes.

Drain the water, discard the mushrooms in a colander and put in a frying pan preheated with two types of oil (take 100 g of vegetable and butter each). Cover and simmer for 20 minutes, stirring with a wooden spoon.

Then open the lid and fry the mushrooms until the liquid evaporates completely.

Add the other half of the fat and continue to fry for another 20 minutes.

Put in sterilized jars, add fat from the pan and close with plastic or screw caps.

It is important to remember that if there is not enough fat in the pan, then you need to boil a new portion of oil and pour over the jars of mushrooms.

Such a workpiece can be stored in a cold room for more than 7 months.

How to keep fried mushroom umbrellas for the winter

An interesting recipe for a mushroom dish that will certainly delight you, as well as your family and guests.

• Mushrooms umbrellas - 1 kg;
• Bulgarian pepper - 6 pcs.;
• Vegetable oil - 5 tbsp. l .;
• Lemon juice - 5 tbsp l;
• Garlic cloves - 7 pcs.;
• Salt;
• A mixture of ground peppers - ½ tsp.

How to cook fried mushroom umbrellas with bell pepper for the winter and thus diversify your daily menu?

Peel the mushrooms, wash, cut into cubes and fry in vegetable oil until golden brown.

Cut the pepper in half, peel and cut into noodles.

Put in a frying pan with vegetable oil and fry for 10 minutes.

Combine fried foods, add garlic cut into slices, salt to taste, pour in the mixture of ground peppers and fry for 15 minutes.

Sprinkle with lemon juice, simmer under a closed lid for 10 minutes and remove from the stove.

Arrange fried umbrellas with bell pepper in sterilized jars and put in hot water.

Sterilize in boiling water over low heat for 30 minutes.

How to keep fried mushroom umbrellas for the winter so they don't go bad? The workpiece must cool completely and only then take it to a cold room with a temperature of no higher than +7 ° C.

How to cook a hodgepodge of mushroom umbrellas for the winter

How to cook edible mushroom umbrellas for the winter in the form of a hodgepodge, so that you get an appetizing preparation? This recipe will be a good option for the main course, and can also act as an independent one.

• Umbrellas (boiled) - 2 kg;
• Cabbage - 2 kg;
• Carrots - 1.5 kg;
• Onions - 1.5 kg;
• Vegetable oil - 1.5 tbsp.;
• Tomato paste - 300 ml;
• Water - 1 L;
• Vinegar - 3 tbsp. l .;
• Salt - 3.5 tbsp l .;
• Sugar - 3 tbsp. l .;
• Allspice and black peas - 3 pcs.;
• Lavrushka - 5 pcs.

Peel the mushrooms, wash and cut into pieces.

Boil in boiling water for 20 minutes, remove with a slotted spoon and put in a colander to glass the water.

Pour vegetable oil into a deep saucepan with a thick bottom.

Chop cabbage and put in oil, simmer for 10 minutes.

Peel the carrots, wash and coarsely grate, send to the cabbage, continue to simmer.

Peel all the onions, rinse under the tap and cut into cubes, send to the carrots, continue to simmer and do not forget to stir.

Combine tomato paste with water, stir well, pour into vegetables.

Add sugar, salt, black pepper and allspice, bay leaf and mix well.

Simmer over low heat with the lid closed for 1 hour, stir occasionally.

Add mushrooms to the vegetables and continue simmering for another 15 minutes.

Pour in vinegar, stir and simmer for 10 minutes with the lid open.

Arrange in prepared sterilized jars, roll up the lids and wrap in a blanket.

Allow to cool completely, and then take it to the basement, where your workpiece will be stored.

Each housewife can take a note of this option of harvesting from umbrellas for the winter, in order to use it to prepare delicious lunches and dinners for the whole family.