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Mushrooms are a healthy and nutritious product that is perfect for preparing a wide variety of dishes: soups, juliennes, salads, sauces, etc. It is very important for caring housewives to prepare mushrooms for future use in order to please their relatives with delicious dishes from them in winter.

Today we will talk about oyster mushrooms, which are considered one of the most popular representatives of fruiting bodies in Russia, Ukraine and Belarus. These mushrooms are very tasty, they contain a huge amount of useful and nutritious substances. Many blanks for the winter can be prepared from them.

Is it possible to preserve oyster mushrooms and how to do it correctly?

Canned oyster mushrooms can rightfully be called the most delicious. We suggest you learn how to preserve oyster mushrooms at home. The process itself is not as complicated as it might seem at first. The main thing is to choose the recipe you like and observe the indicated proportions.

There are many recipes for canned oyster mushrooms, and in this case the mushrooms are prepared quickly and do not lose their taste. For harvesting, young mushrooms with small caps are taken. As a result, canned oyster mushrooms are very tasty and aromatic.

Many housewives know how to pickle shop mushrooms, so sometimes they ask how to properly preserve oyster mushrooms. The process is the same: rinse the caps thoroughly, paying more attention to the lamellar side. The fact is that it is in the plates that garbage is collected and if the mushrooms are poorly processed, the safety of the workpiece may become questionable.

Recipes for canned oyster mushrooms for the winter include the mandatory primary processing of mushrooms. First, they should be cleaned of dirt and rinsed in water. Sometimes, if the contamination is large, soak in water for 1 hour. Put the peeled oyster mushrooms in a saucepan with boiling water and boil for 20-25 minutes. Then you can already start preparing the preservation according to the proposed recipes.

Recipe for canning oyster mushrooms for the winter at home

This recipe for canning oyster mushrooms at home in its composition is considered the simplest. However, its taste is in no way inferior to even the most original varieties of pickled mushrooms.

• Oyster mushrooms - 2 kg;
• Water - 700 ml;
• Vinegar 9% - 4 tbsp l .;
• Bay leaf - 10 pcs.;
• Salt - 1.5 tbsp l .;
• Sugar - 2 tbsp. l .;
• Black peppercorns - 1sh.

Cut the mushrooms boiled in advance into pieces and put in sterilized jars.

Prepare the marinade: dissolve salt and sugar in hot water, add vinegar, lavrushka and black pepper.

Let it boil for 5 minutes and gently pour into jars with oyster mushrooms.

Close with tight lids, cool at room temperature and put in the refrigerator for storage.

You can start tasting mushrooms in 3-5 days.

This recipe for preserving oyster mushrooms will pleasantly surprise your guests with the taste and aroma of the forest.

Preservation of oyster mushrooms at home: a recipe for the winter

This recipe for canning oyster mushrooms for the winter turns out to be an excellent preparation for a festive table. Only in this case, you should not immediately roll up the cans, but it is better to send them for pickling in the refrigerator. Already in the morning you can start trying your piece. Such oyster mushrooms with garlic are well suited as a filling for pies and pizzas, as well as in salads with meat.

• Oyster mushrooms - 2 kg;
• Water - 700 ml;
• Garlic cloves - 10 pcs.;
• Vinegar 9% - 50 ml;
• Salt - 1 tbsp l .;
• Sugar - ½ tbsp. l .;
• Carnation - 3 inflorescences per jar;
• Bay leaf - 2 pcs. to each bank;
• Black peppercorns - 5 pcs.

Cool oyster mushrooms boiled in salted water and cut into slices.

Dissolve sugar and salt in hot water, let it boil for 3 minutes.

Turn off the stove, pour vinegar into the marinade and cool slightly.

Put cloves, lavrushka and black pepper in sterilized jars on the bottom.

Arrange the chopped oyster mushrooms in jars, sprinkle with chopped garlic slices on top.

Pour the cooled marinade over the mushrooms and close the lids. Covers can be different: plastic or metal.

Take to basement or refrigerate.

Preservation of oyster mushrooms at home will be amazing if the marinade is cooled after cooking. This will give your mushrooms a nice crunchy flavor.

Canning fried oyster mushrooms

How to preserve fried oyster mushrooms for the winter so that they can be immediately added to mashed potatoes? I must say that mushrooms cooked in this way do not lose their aroma.

• Oyster mushrooms - 2 kg;
• Vegetable oil;
• Salt to taste;
• Ground black pepper - 1 tsp.

Cut the pre-boiled mushrooms into pieces, put in oil heated in a pan.

Fry until the liquid evaporates, about 20 minutes over low heat.

Season with salt and pepper, mix well and fry for another 5 minutes.

Put the fried mushrooms in sterilized jars and cover with the remaining oil.

Cover and sterilize in boiling water for 60 minutes.

Roll up the lids, turn over and wrap with a blanket for 48 hours.

After cooling, take out the jars to a cool place.

Some housewives are interested in: is it possible to preserve oyster mushrooms with animal fat? The answer is yes, but in this case, two pinches of salt must be added to the jar with fried fruit bodies on top. This will only improve the taste of the mushrooms and prevent the workpiece from spoiling.

Hot preservation recipe for oyster mushrooms

We offer a step-by-step recipe with a photo of canned oyster mushrooms for the winter in a hot way.

• Oyster mushrooms - 2 kg;
• Salt - 1.5 tbsp l. (no top);
• Dill greens - 1 bunch;
• Bay leaf - 6 pcs.;
• Garlic cloves - 6 pcs.;
• Allspice - 6 peas;
• Vegetable oil.

Cool the prepared oyster mushrooms and cut into pieces.

Put 2 bay leaves and 2 allspice peas in previously sterilized jars.

Layer diced mushrooms, garlic cloves and chopped dill.

Press down the mushrooms laid out in this way in jars and cover with vegetable oil.

Cover with lids and sterilize in boiling water for 30 minutes.

Roll up, turn over and insulate until the workpiece cools down.

Take out to the cellar or refrigerate.

This method does not require special skills, expensive products and spices, but the taste of your oyster mushrooms will be delicious.

A delicious recipe for canned oyster mushrooms in a cold way

A very tasty recipe for canned oyster mushrooms is obtained by cold cooking.

• Oyster mushrooms - 3 kg;
• Salt - 2 tbsp. l .;
• Garlic - 5 cloves;
• Fresh dill - 1 bunch.

This type of canning is very convenient, since it does not require pre-cooking the mushrooms.

Wash an enamel or glass container well with boiling water and soda and rinse with cold water.

Put the mushrooms on the bottom, sprinkle with salt, chopped dill and chopped garlic.

Cover the dish with a smaller diameter and put the load on top (container with water).

After 3 days, the oyster mushrooms will settle and let the juice out.

Arrange salted oyster mushrooms in jars and pour brine on top from the container where the mushrooms lay.

Close with plastic tight lids and take out to the basement, where the fermentation of the mushrooms will continue.

You can eat canned mushrooms in a cold way after 1 month.

Recipe for canning oyster mushrooms with Korean spices

The following recipe for canning oyster mushrooms for the winter is one of the most piquant, because it contains Korean seasoning and chili peppers. This method will help you get a piece just for those who like "spicy".

• Oyster mushrooms - 1 kg;
• Garlic - 2 cloves;
• Onions - 1 pc.;
• Water -100 ml;
• Salt - 1 tsp;
• Sugar - 1.5 tbsp. l .;
• Vinegar 9% - 2 tbsp l .;
• Chili pepper (cut into pieces) - 0.5 tbsp l .;
• Korean seasoning for vegetables - 1 tbsp. l.

Rinse the boiled oyster mushrooms under running water, drain well and cut into pieces.

Peel the onion, cut into thin rings.

Prepare the marinade: combine water, salt, sugar, vinegar, chili, crushed garlic and Korean seasoning.

Stir, let it boil for 3 minutes and cool.

Put some of the chopped onion in another saucepan, put the chopped oyster mushrooms on it, and again the onion.

Pour the cooled marinade over the mushrooms and press.

Put the blanks in the refrigerator for 10 hours for marinating.

After the allotted time, the mushrooms can be put in jars and closed with plastic lids.

Oyster mushrooms are ready for use in a day.

Canning oyster mushrooms at home (with video)

According to this recipe, oyster mushrooms are stored in the basement until spring. Marinating mushrooms with onions gives the dish an exquisite aroma and unforgettable taste.

• Oyster mushrooms - 2 kg;
• Onions - 4 pcs.;
• Water - 700 ml;
• Vinegar 9% - 100 ml;
• Salt - 1.5 tbsp l .;
• Bay leaf - 5 pcs.;
• Black pepper and sweet peas - 5 pcs.;
• Provencal herbs - 1 tsp;
• Ground red pepper - ½ tsp.

We offer you to watch a video of canning oyster mushrooms at home:

Dissolve salt in hot water, add all the spices, pour in vinegar and add chopped boiled oyster mushrooms.

Bring to a boil and simmer in the marinade for 10 minutes over low heat.

Put the mushrooms in sterilized jars and pour the marinade.

Close the lids tightly, let cool and take out to a cool place.

The original recipe for preserving oyster mushrooms: mushroom hodgepodge

I would also like to offer original recipes for preserving oyster mushrooms. For example, you can prepare a hodgepodge of these fruit bodies for the winter. There is nothing tastier than homemade mushroom hodgepodge. Oyster mushrooms are perfect as a quick snack at work: you just need to warm it up. At home, the mushroom hodgepodge can be used to serve. In this case, it can be served as a side dish with mashed potatoes.

• Oyster mushrooms - 3 kg;
• White cabbage - 1 kg;
• Onions - 1.5 kg;
• Tomato paste - 200 ml;
• Bell peppers (red and yellow) - 5 pcs.;
• Carrots - 1 kg;
• Sugar - 200 g;
• Salt - 120 g;
• Vegetable oil - 400 ml;
• Vinegar - 50 ml;
• Water - 2 tbsp.;
• Ground black pepper - 2 tsp;
• Bay leaf - 5 pcs.

Prepare all the vegetables for use: chop the cabbage, cut the carrots into long slices, the onion in half rings, and the pepper in the noodles.

Combine all vegetables in an enamel saucepan, add water and oil.

Add tomato paste, salt, sugar and all spices (except vinegar), mix thoroughly.

Simmer over low heat for 2 hours, stirring constantly with a wooden spoon.

Add boiled and cut oyster mushrooms to the mass.

Simmer over low heat for another 20 minutes.

Add vinegar and continue simmering for 10 minutes.

Put a hot hodgepodge in jars, roll up the lids and wrap them in a warm blanket.

Allow to cool completely under a "fur coat" and take to a cool room.

Oven baked oyster mushrooms

An equally original recipe that we recommend that you try. The workpiece tastes excellent: both guests and family will be delighted!

• Oyster mushrooms - 1 kg;
• Water 300 ml;
• Salt - 1 tsp;
• Vinegar - 2 tbsp. l .;
• Bay leaves - 5 pcs.;
• Black peppercorns - 10 pcs.;
• Allspice - 5 pcs.;
• Garlic - 3 cloves;
• Dill (seeds) - 2 tsp

Cut the washed oyster mushrooms into pieces, drain the water and place on a baking sheet greased with vegetable oil and covered with food foil.

Place the baking sheet in the oven and bake at 200 ° C for 40 minutes.

Prepare the marinade: dissolve salt in boiling water, add vinegar and chopped garlic, as well as dill seeds and a mixture of peppers, let it boil.

Put the mushrooms baked in the oven in half-liter jars and pour over the marinade.

Close with simple plastic lids and allow to cool.

Put in the refrigerator and wait a day when the mushrooms are ready to eat.

We have presented just a few recipes for preserving oyster mushrooms for the winter. You just have to choose the option you like and start preparing it.However, whatever you choose, oyster mushrooms are delicious and do not lose their nutritional properties.