Fresh mushrooms, like any other mushrooms, are not suitable for long-term storage. Therefore, having collected a generous harvest of forest gifts, many mushroom pickers partially freeze it or preserve it. The article will discuss how to make a tasty preparation for the winter from fruiting bodies.
Selection and preparation of ingredients
Due to the different chemical composition and structure, not every mushroom is suitable for freezing or preservation. Many of them after such a treatment lose their taste, shape, bitter or discourage appetite with an unpleasant mucous coating.
Saffron milk don’t have the characteristics described above. They retain good taste, color and structure. It is better to choose specimens without any damage, wormholes, painful spots and signs of wilting. Ideally, when all the mushrooms are about the same size. This nuance guarantees not only an aesthetic appearance, but also their uniform impregnation with spices.
Important! Heat treatment is better suited to young mushrooms. If you have to deal with overripe specimens, be sure to remove the bottom layer of the hat from them before cooking.
Before processing, mushrooms require special preparation, which consists in the following manipulations:
- meticulous selection of a conditioned product;
- preliminary cleaning of the legs of dirt and debris;
- soaking selected mushrooms in cold water for half an hour;
- thorough washing in running water;
- remove excess moisture with a colander and paper towel.
Further processing of the crop depends on the method chosen and the recipe for the workpiece.
Recipes for preparing saffron mushrooms for the winter
For long-term storage, mushrooms can be frozen, salted, pickled and canned. Below is a selection of proven simple recipes and secrets of experienced housewives, how to cook them correctly.
Cold salting
2 l20 minutes / 14 days
Nutritional value per 100 g:
- On the bottom of an enameled or glass pan with high sides, lay a layer of pre-peeled and washed mushrooms. Note that each fruiting body should be placed with the hat down.
- Add generously mushrooms on top.
- Repeat layering of the ingredients so that the salt is on top.
- Place a plate of smaller diameter on the mushrooms inside the pan so that its edges completely cover the contents.
- Install any oppression from above. For example, a liter jar filled with water.
- Leave salting for 14 days at room temperature. After 5-6 hours, the mushroom mass will significantly decrease in volume. Monitor the condition of the workpiece daily.
- After the specified time, lay the salted saffron mushrooms in clean, sterilized jars and roll them with metal lids.
Video recipe
Important! Never thaw mushrooms in water. Such actions will adversely affect the structure and quality of mushrooms.
Hot way
4 l30 minutes / 6 weeks
blackcurrant foliage
5-6 pcs.
black pepper peas
10 pieces.
Nutritional value per 100 g:
- Fill the enameled pot with high sides with water and place it on the stove that is on.
- Meanwhile, large mushrooms can be chopped into pieces.
- Dip fruit bodies in boiling water. Make sure that they are completely covered with liquid.
- Turn on the burner at maximum power and boil the product for 5-6 minutes. From time to time, use a slotted spoon to remove the foam that has appeared on the edges. Cook mushrooms for more than 15 minutes. not recommended, because of this they will lose nutritional value and taste.
- With the appearance of a strong mushroom aroma, which is a true summary of the readiness of the main ingredient, turn off the heat and unload the contents of the dishes in a colander. Leave it on for 15 minutes to remove excess moisture and heat.
- Put a bay leaf, currant foxes, pepper and garlic passed through a press into a separate wooden barrel or other enameled, glass container.
- Transfer part of the cooled workpiece to a pickling vessel. At the same time, make sure that the mushrooms lay with their hats up. This nuance will contribute to a uniform ambassador.
- Salted mushrooms abundantly on top.
- Continue the same steps until all mushrooms are laid out. The top layer should be salt.
- Cover the dishes in which salt the forest crop with a gauze cloth. From above, put an inverted porcelain plate of a smaller diameter on it and place oppression on its bottom.
- For 6 weeks, put the pickles in a cool place where the temperature readings correspond to the range 0 to + 7 ° C. Monitor the cooking process daily and change the cheesecloth by rinsing it thoroughly in cold water. At this stage, it is important to monitor the condition of the brine. If technology is followed, it will be brown throughout the entire period. In a month and a half such saffron mushrooms will be ready for use. Black liquid in pickles indicates spoilage of the product. In this case, its tasting is strictly contraindicated.
Video recipe
Important! If mushrooms began to settle to the bottom during cooking, the product has undergone sufficient heat treatment and is ready for further procedures.
Dry salting method
2 l20 minutes / 15 days
Nutritional value per 100 g:
- If you prepare mushrooms in this way, you will need to additionally use a sponge or a toothbrush to treat the hard skin on each mushroom. Soaking and cooking in this case are inappropriate, since dry salting is incompatible with excess moisture in the porous structure of fruiting bodies. On the contrary, they need to be given enough time to dry after cleaning.
- Put the dried product in an enamel bowl, pouring layers of salt.
- From the top into the container, lower the inverted porcelain plate and put a three-liter jar filled with water on its bottom as a yoke.
- Remove the vessel to the cold cellar for 15 days. Periodically visit the brine, monitoring its quality. Be prepared for the fact that mushrooms, to the extent of their readiness, will change their natural color to green-brown. This is a completely normal phenomenon, which does not harm human health and does not affect the taste of the workpiece.
- After the specified time, the mushrooms must be packaged in clean, sterilized jars and pour brine.
- Close tight lids and store in the basement.
Did you know? The largest mushrooms were discovered more than 150 years ago in the United States. The first find grew in Wisconsin and hit 140 kilograms. The second - in Oregon, had a giant mycelium, an area of more than 1000 hectares.
Marinovka in banks with vinegar
3 L1.5 hours
table vinegar 9%
6 tsp
salt
7 tbsp. l with a slide
granulated sugar
12 tbsp. with a slide
black pepper peas
60 pcs.
Nutritional value per 100 g:
To pickle saffron mushrooms in jars, they must first be cooked after washing. To do this, half fill a large enameled pan (10 l) with cold water and immediately unload prepared mushrooms inside.
When seething keys appear in the container, pour a little liquid so that it does not spill over the edges.
Add salt and continue cooking until a specific mushroom aroma appears. After that, discard the product in a colander to remove excess moisture.
In the meantime, cook the marinade. To do this, mix in a separate pan 5 l. water, 6 tbsp. salt, sugar, bay leaves, pepper cloves. Boil the liquid.
Place the cooked fruit bodies in washed sterilized jars, leaving about 3 cm of space to the brim.
Pour the mushrooms to half with the marinade and add 1 tsp of vinegar to each jar. Top up containers with brine.
Close the container with tight rubber or metal caps.
To pickle saffron mushrooms in jars, they must first be cooked after washing. To do this, half fill a large enameled pan (10 l) with cold water and immediately unload prepared mushrooms inside.
When seething keys appear in the container, pour a little liquid so that it does not spill over the edges.
Add salt and continue cooking until a specific mushroom aroma appears. After that, discard the product in a colander to remove excess moisture.
In the meantime, cook the marinade. To do this, mix in a separate pan 5 l. water, 6 tbsp. salt, sugar, bay leaves, pepper cloves. Boil the liquid.
Place the cooked fruit bodies in washed sterilized jars, leaving about 3 cm of space to the brim.
Pour the mushrooms to half with the marinade and add 1 tsp of vinegar to each jar. Top up containers with brine.
Close the container with tight rubber or metal caps.Video recipe
Did you know? Mycologists consider plasmodium to be the most unique fungus on the planet, which is distributed only in the middle latitudes of the globe. Its fruiting body moves from place to place at a speed of 1 m in several days.
Salty without sterilization
4 l40 minutes
black pepper peas
12 pcs
Nutritional value per 100 g:
- To begin with, in an enameled container, combine water, prepared spices and spices, with the exception of citric acid.
- Boil the liquid and simmer over low heat for no more than 5 minutes.
- In the hot marinade, unload the pre-prepared mushrooms and squeeze them with an inverted enameled lid of a smaller diameter with oppression. In this condition, the workpiece should cook for about 20 minutes.
- Then add citric acid to the brine and boil it for another 10 minutes.
- Turn off the stove and arrange the mushrooms in a sterilized glass container. It is important to fill it loosely, leaving a few centimeters of free space to the brim.
- Pour mushrooms with marinade and roll jars of lids.
Winter frost
4 kg20 minutes / 12 hours
Nutritional value per 100 g:
- Dry polyethylene overlay tray for freezing or ordinary kitchen tray.
- Put on it a thin layer of pre-prepared dry mushrooms. Note that the smaller the fruit body, the faster it freezes. Therefore, if desired, you can chop the mushrooms.
- Put the container in the freezer and set the quick freeze mode.
- After 5 hours, remove the workpiece from the refrigerator and turn each mushroom on the other side. After that, continue to freeze it.
- In the morning, mushrooms can be packaged in special bags or plastic containers for further storage.
Did you know? Most species of mushrooms tend to grow rapidly. In a favorable environment, they add about 10 g in weight and up to 4.5 cm in height per day.
Fried
1 l 60 minutes
salt
one third of a teaspoon
vegetable oil
3 tbsp. l
pepper (pepper mixture)
taste
Nutritional value per 100 g:
- Unload the washed and peeled mushrooms in boiling water and boil over medium heat for 10 minutes. Then discard them in a colander and let drain excess water.
- Chill the cooled and dry product with plates and put in a hot dry frying pan. While stirring, fry the fruiting bodies from all sides until the released liquid evaporates completely. This will take no more than 10 minutes.
- Add all the oil to the tank and continue frying for another 25 minutes.
- Meanwhile, cut the peeled onions in half rings.
- As soon as a brownish crust appears on the mushrooms, they can be combined with onions. It is important, constantly stirring, to bring the vegetable to a golden color.
- The resulting onion-mushroom mass is distributed in advance prepared cans, rammed tightly with a spoon.
- On top of saffron milk must be filled with oil remaining in the pan.
- Roll up the containers with lids and, after complete cooling, take them to the cellar for storage.
Features of storage of blanks
It is very convenient to harvest mushrooms by pickling, salting, freezing and canning. As such, they can be stored in a home cellar or refrigerator for a year. However, it is recommended to use the frozen product for six months.
If you like mushroom preparations in the winter, then this selection of recipes will come in handy during the period of mass collection of "forest trophies". Scrupulous adherence to the basic principles of cooking and cooking techniques guarantees excellent results.
