emmabrewda.com

Pickling is considered the most common way to harvest mushrooms for the winter. It is important for every housewife to know how to properly prepare the marinade for oyster mushrooms so that they turn out delicious.

It is worth saying that the point of any preparation of mushrooms for the winter is to prevent the emergence of harmful microorganisms that can spoil the workpiece. And pickling helps to protect the harvested mushrooms in several stages at once: when cooking, acting on microorganisms with a high temperature, then with salt, vinegar or citric acid, which are also harmful to microbes.

Before pickling oyster mushrooms, you must first prepare. First, disassemble the bunches into separate specimens, cut off the mycelium along with the lower part of the leg and sort the small ones from the large ones. Small mushrooms can be pickled whole, while large ones are best cut into pieces.

Pickling at home is carried out in two ways. In one - the mushrooms are boiled together with the marinade, in the other - the mushrooms are boiled separately, and then poured with the marinade. In the first case, the marinade will turn out with a rich mushroom smell and taste, but dark and thick. In the second case, the marinade will be transparent, the mushrooms will be beautiful, but less aromatic.

There are many recipes for marinade for oyster mushrooms, but we will introduce you only a few - the most popular. These options for simple and versatile marinades will help you harvest only the tastiest mushrooms.

Quick marinade for oyster mushrooms for 1 liter of water and 1.5 kg of mushrooms

We offer a recipe for oyster mushroom marinade for 1 liter of water and 1.5 kg of mushrooms:

• salt - 2 tbsp. l .;
• sugar - 4 tbsp. l .;
• vinegar 6% - 100 ml;
• ground cinnamon - a pinch;
• ground black pepper - ½ tsp;
• bay leaf - 4 pcs.;
• cloves - 4 pcs.

Peel 1.5 kg of oyster mushrooms, disassemble into separate pieces and cut.

Pour in water and boil for 20 minutes over low heat, constantly skimming off the foam. Throw in a colander and let the water drain well.

Meanwhile, quickly prepare a marinade for oyster mushrooms: combine water with all spices, except vinegar, combine with mushrooms and let it boil.

Boil oyster mushrooms in the marinade for 15 minutes, add vinegar and let it boil again for 15 minutes.

Turn off the heat and let the mushrooms stand for 30 minutes.

Arrange in sterilized jars, top up the mushrooms with marinade and roll up.

Allow to cool completely and take the cooled oyster mushrooms to the basement for storage.

Korean spicy oyster mushroom marinade

Korean-style mushrooms are a great savory appetizer that is easy to prepare at home. The dish turns out to be inexpensive, because oyster mushrooms can be bought in any store at an affordable price or collected in the forest. In addition, such mushrooms can please not only your home, but also invited guests.

Korean-style prepared oyster mushroom marinade will be an excellent addition to mushrooms and vegetables.

• oyster mushrooms - 1 kg;
• water - 700 ml;
• carrots - 3 pcs.;
• onions - 3 pcs.;
• garlic cloves - 3 pcs.;
• salt - 1 tbsp. l .;
• vinegar - 3 tbsp. l .;
• sugar 1 tbsp. l .;
• coriander to taste;
• ground red pepper (bitter) - 1 tsp;

Boil oyster mushrooms in salted water for 20 minutes. Remove with a slotted spoon in a colander and drain.

Pour water, salt, sugar, all spices and vinegar into an enamel container.

Peel the garlic cloves and crush with a knife.

Combine everything in the marinade and cook for 15 minutes over low heat.

Remove the marinade from the stove and let cool completely.

Put a layer of mushrooms in a separate bowl, put onion cut into half rings and carrots grated on a "Korean" grater on top. Spread in layers until the mushrooms run out, alternating with onions and carrots.

Strain the cooled marinade, pour over the mushrooms and vegetables and let it brew for 1 hour.

Drain the excess marinade and the dish can be served.

Garnish the appetizer with basil, dill or parsley (to taste).

A simple recipe for oyster mushroom marinade with carrots and garlic

A simple and at the same time affordable recipe for oyster mushroom marinade with carrots and garlic will be interesting for those who love spicy dishes. The appetizer turns out to be delicious, with oriental flavors. Making pickled oyster mushrooms with carrots, garlic and soy sauce at home is quite simple.

• oyster mushrooms - 1 kg;
• water - 150 ml;
• vegetable oil - for frying;
• carrots - 1 pc.;
• garlic cloves - 10 pcs.;
• green onions - 1 bunch;
• salt to taste;
• soy sauce - 4 tablespoons l .;
• sugar - 2 tsp;
• ground black pepper - 1 tsp.

Pre-peel the mushrooms, cut them, boil them in salted water for 15 minutes and put them on a sieve.

Peel and grate the carrots in Korean style for vegetables.

Put in a frying pan hot with oil and fry until tender.

Peel the onion and garlic, chop into small pieces, combine with mushrooms and fry in vegetable oil for 10 minutes, add water and simmer for 5 minutes.

Salt, add sugar, ground pepper, mix and add soy sauce.

Stir, let it brew in the marinade for 2 hours and can be served.

Garnish the appetizer with chopped green onions before serving.

Your guests will appreciate a delicious savory dish with carrots, garlic and soy sauce.

Marinade for oyster mushrooms with mustard seeds

Marinade for oyster mushrooms for the winter with mustard seeds will help preserve the harvest for the long winter and add piquancy.

• oyster mushrooms - 1 kg;
• water - 600 ml;
• mustard seeds - 1 tsp;
• carnation - 3 inflorescences;
• bay leaf - 5 pcs.;
• salt - 1 tbsp. l .;
• sugar - 3 tbsp. l .;
• vinegar 9% - 80 ml.

Pour fresh oyster mushrooms, previously cleaned of contamination, with water, let it boil over medium heat for 15 minutes, and drain in a colander.

Let the liquid drain, cool and cut into slices.

Pour in new water (600 ml), add salt, sugar, lavrushka, mustard seeds, cloves.

Let it boil and simmer over medium heat for 5-7 minutes.

Add the mushrooms to the marinade, pour in the vinegar and simmer for 15 minutes.

Put the mushrooms together with the marinade in sterilized jars, close the lids and roll up. You can use plastic instead of metal covers.

Put the cooled jars with the workpiece in the refrigerator or take it to the basement for storage.

After 7 days, you can start tasting. Believe me, your household will love marinated oyster mushrooms with mustard seeds.

Marinade for oyster mushrooms with vinegar and nutmeg

We offer a recipe for oyster mushroom marinade with nutmeg, which will give the appetizer a unique taste and aroma.

• oyster mushrooms - 1 kg;
• water - 700 ml;
• vinegar 9% - 30 ml;
• salt - 1 tbsp. l .;
• sugar - 1.5 tbsp. l .;
• garlic cloves - 5 pcs.;
• nutmeg - a pinch.

Peel the mushrooms, add water, boil in water with salt for 20 minutes.

While the mushrooms are boiling, we will prepare a delicious marinade for oyster mushrooms. To do this, add vinegar, salt, sugar, nutmeg, garlic cut into large pieces into cold water (700 ml).

Let the marinade simmer over low heat for 5-7 minutes.

Cut the boiled and cooled oyster mushrooms into small pieces, put them in sterilized 0.5 l jars.

Pour the mushrooms with hot marinade and close with plastic lids.

Turn the jars over, wrap and allow to cool completely.

After 12 hours, marinated oyster mushrooms can be served.

Marinade for oyster mushrooms with vinegar and nutmeg will perfectly preserve your harvest for 6 long months.

We have offered for review only a few of the simplest options for marinade for oyster mushrooms at home. You just have to buy mushrooms and start marinating them with our marinade recipes.