How to pickle mushrooms for the winter in cans at home for the winter - A simple recipe how to quickly and tasty marinate mushrooms for shish kebab
Oh, these mushrooms! How many different varieties and species can be found in the autumn season: boletus, svinushki, oyster mushrooms, freckles, podberezoviki, mushrooms, chanterelles, mushrooms, honey agarics .. And what are all the different - large and small, tall and squat, white, yellow and brown, fragrant and not very. From September to November, the food market is very colorful with appetizing "hats" and bizarre "legs". But as soon as the season comes to an end, mushrooms - as unprecedented. And then it becomes sad how to diversify the autumn-winter menu without a favorite snack, a successful side dish and traditional stuffing in pastries.
In fact, everything is very simple! It is necessary to prepare in advance for the winter fungi in cans at home. After all, in the midst of the season, the forest harvest is worth a penny, and step by step recipes with photos, how to pickle mushrooms deliciously and quickly, even though a dime a dozen.
How to tasty marinated mushrooms for shish kebab
The first thing to find out at the beginning of the seasonpicnics - how to tasty pick up mushrooms for kebab and barbecue. Fried on fire and soaked with a live haze, fungi on a skewer or grill perfectly complement meat dishes, vegetable assortment or fish in shiny foil.
Necessary ingredients for quick marinating mushrooms for shish kebab
fresh mushrooms of different kinds (champignons, boletus, freckles, etc.) - 1 kg
olive oil - 4 tbsp.
salt of fine grinding - 1 tbsp.
paprika - 1 tsp
garlic powder or crushed garlic - 1 tbsp.
coarse pepper - 0.5 tsp.
Provencal herbs - 0.5 tsp.
lime
soy sauce - 1 tbsp.
Step-by-step instruction with a photo of pickling mushrooms for shish kebab
Choose and prepare your favorite mushrooms. For a shish kebab fit large dense specimens with tight flesh.
Separate the largest fungi into 2 parts, detach the hats from the legs. This applies to mushrooms, large mushrooms and other suitable varieties.
In a deep bowl, combine the olive oil,Grated garlic, paprika, pepper. Stir the marinade thoroughly. Rinse all the mushroom crop in cold water and lightly wring out or dry with paper towels.
On a note! Do not soak mushrooms in water before pickling. They absorb the maximum amount of liquid, and as a result they will not be saturated with the marinade at all.
Fold the mushrooms in a spicy mixture, leave for 1-2hours at room temperature. Sprinkle mushrooms with salt for 5-10 minutes before cooking, not before. Otherwise, under long-term exposure to salt fungi will release all the juice.
Depending on the method of preparation and species (sizes) of mushrooms, put the workpiece on wooden skewers, metal skewers or arrange on the barbecue grill.
Whole hats and legs should be roasted on open skewers, and chopped mushrooms on small skewers on the grill.
When cooking, do not forget to turn the mushrooms frequently. Unlike meat, the fungus is more delicate, so it dries faster and burns.
To different types of mushrooms differed tastequalities, add everyone a "magic" ingredient. Champignons sprinkle with lime juice just on the grill. Borovichki grease with soy sauce. Volnushki sprinkle with Provencal herbs.
Grab the mushrooms carefully from the heat. In a small bowl, prepare a favorite sauce, pour a mushroom barbecue.
Serve tasty marinated and properly fried mushrooms with meat or fish shish kebab and fresh vegetables.
How to pickle the white mushrooms for the winter in cans: a simple video recipe
Thousands of people prefer fresh vegetables fattysteaks, sharp chicken wings, spicy fish with toasted crust. But even such gourmets can not resist the delicate and moderately juicy marinated mushrooms from the can. It's not for nothing that specialists say: the boletus is the king of mushrooms. Having prepared them for future use, culinary specialists provide their family with an elite holiday snack for the whole year.
See how to pickle the white mushrooms for the winter in cans in a simple video recipe:
How to pickle mushrooms mushrooms at home quickly and deliciously
Champignons though are considered the most faceless inplan of taste, but at the same time they are most popular among cooks because of their versatility. They are skillfully supplemented with first courses, side dishes, meat and fish, salty pastries and the like. Such fungi do not really have a bright forest aroma or pronounced taste, and only thanks to this the processed product perfectly absorbs the neighboring taste and aroma properties, including the hot marinade. Let's figure out how to pickle mushrooms mushrooms in the home, so that it's not only quick, but delicious.
Essential Ingredients for Quick and Delicious Marinating Mushrooms in the Home
champignons of medium size - 1 kg
water - 1 liter.
salt - 1 tbsp.
citric acid - on the tip of the knife
sugar - 1 tbsp.
vinegar - 100 ml
garlic - 5 teeth
Laurushka - 2 leaves
Step-by-step instruction on fast marinating mushrooms in your home kitchen for winter
Look through all the fungi, sort the spoiled and podvyavshie copies. Wash the remaining mushrooms in cold water 2-3 times.
Using a sharp knife or slicer, cut the mushrooms into plates. If the legs fall off, cut them separately.
On a note! Champignons marinated in quarters or slices have a brighter, sour-salty taste, since they absorb marinade more easily.
In small jars of suitable capacity, spread lightly crushed garlic cloves, fill the container up to the top with mushroom plates.
In a small saucepan, cook marinade from clean drinking water, salt, sugar, citric acid, vinegar and bay leaf. Fill the mushrooms in cans with a ready filling.
Cover the container with covers and pasteurize in boiling water for 20-30 minutes for each batch.
At the end of time, quickly take out the delicious marinated mushrooms mushrooms at home, roll them up with a key and put them in a place of permanent storage until winter.
How to pickle mushrooms oyster mushrooms at home
Anyone who is not happy with the long processcanning and billets, our recipe will be very useful, how to pickle mushroom oyster mushrooms at home. In this version, the preparation of fungi is reduced to an acceptable minimum, and the finished result exceeds all expectations.
Essential ingredients for the proper pickling of baby cherries at home
fresh oyster mushrooms - 500 g
onion head - 1 pc.
lemon small - 0.5 pcs.
garlic crushed - 1,5 tbsp.
common salt - 2 tsp.
water filtered - 1 tbsp.
acetic acid - 1 tbsp.
vegetable oil - 50 g
a mixture of peppers
Step-by-step instruction on marinating mushroom mushrooms in cans at home
In a small saucepan mix the water, vinegar, juice of half a lemon, vegetable oil. Then add crushed chives, garlic, pepper and salt.
Fill the pour for 10-15 minutes over medium heat.
Veshenki rinse, cut into slices, boil for 10 minutes in a boiling marinade.
Remove the pan from the plate, discard the fungus in a colander. Put a mushroom mass in a sterile jar.
Marinade boil again and pour into a jar through a fine sieve. Make sure that the liquid is completely covered with pieces of cherry.
Cover the container with a tight capron cap and put into the refrigerator immediately after completely cooling down.
Such a recipe for the correct pickling of mushroom mushrooms at home will help out when the harvest of forest gifts is not great (1-2 kg).
How to pick mushrooms oyster mushrooms for the winter in cans: a simple recipe with video
Oyster mushrooms are one of the most convenient mushrooms in the processmarinating in the banks for the winter. When properly processed, they retain shape, color and taste, and yet - they never shoot. What is very important for home preservation. So why not pick up several more cooking options to diversify the annual supply of veshenok with new and previously unknown snacks.
Learn how to pickle mushrooms oyster mushrooms for the winter in cans in a simple recipe with video:
How to pickle the mushrooms of freckles quickly and delicious according to the prescription with step by step photo
The more pronounced the taste of forest mushrooms, the morethe likelihood of spoiling or muffling it with an abundance of additional spices, herbs and spices in the marinade. That's why our next recipe with a photo, how to pickle mushrooms of freckles quickly and deliciously, is not oversaturated with typical additives.
Essential Ingredients for Quick Pickling Tidbits by Prescription with Photos
fresh freshwater pouches - 1 kg
drinking water - 1 l
white vinegar - 300 ml
salt - 50 g
granulated sugar - 1 tsp.
Onion pulp ground - 0.5 tbsp.
pepper peas - 1 tsp
Lavra - 3 leaves
Step-by-step instruction with photos on the fast marinating of delicious freckles for the winter
Freshly picked mushrooms check for worms. Discard all corrupt instances.
Soak the freckles for 20 minutes in cold water to leave all harmful substances. Cut the mushrooms in strips of 1-2 cm, boil in boiling water for 10 minutes. Throw the mushroom mass in a colander.
Finely chopped onions, put aside. From the remaining components of the recipe, cook a fragrant marinade.
In sterile jars distribute the boiled wavelets, pour them completely with a hot marinade.
The top layer is spread over a handful of chopped onion. Cover the container with covers.
Pasteurize the cans of 0.5 l for 25 minutes in a saucepan withwith boiling water. After the time has elapsed, quickly take out and roll up the delicious pickled wavelets (according to the prescription with the photo for winter) with a mechanical or automatic key. Store where convenient, this preservation perfectly tolerates different temperature conditions.
Well! How to pickle mushrooms for the winter at home, we discussed with you. It remains to stock up with champignons, oyster mushrooms, white fungi, pick the most optimal step-by-step recipe with a photo, and prepare a tasty and quick mushroom preservation for the whole year.
