Marinated mushrooms: 5 best recipes

At the beginning of autumn in the woods the peak of mushrooms and mushroom pickers return to the "quiet hunt" with full buckets and baskets of these wonderful gifts of nature. As a result, collected trophies must somehow use that something is going on frying something - for drying, well, most of the collected mushrooms are usually pickled or salted. Today we tell about the top 5 recipes marinating mushrooms.

Marinate any mushrooms in general is not difficult, but you need to know some of the features of the method blank mushrooms. You can marinate mushrooms, greenfinches, Kozlyakov, chanterelles, boletus, Mokhovikov, blewits, mushrooms, aspen, boletus, russula, bbw, mushrooms and other mushrooms. It is important that when marinating some species of fungi should be prepared, observing certain rules:

• If mushrooms are small, they marinate a whole, only need to cut the lower part of the leg;
• Large mushrooms when pickling usually cut into 3-4 parts;
• In the case of aspen and white mushrooms legs need to marinate separately from hats;
• With oil before marinating peel;
• Shaft soaked before cooking for several hours.

Marinating mushrooms: the details and steps

First step: sorting mushrooms. Mushrooms must first sorted into different types, since as noted above, different fungi marinating necessary to prepare differently. You also can not boil and marinate some mushrooms together - better to do it separately for each species.

You can not cook with butter mushrooms aspen, because first darken and acquire unattractive. Boletus can not cook with mushrooms and boletus, because they can be digested and white and aspen - undercooked.

Second stage: soaking. To make it easier, more thorough and easier to clean mushrooms from dirt and debris, it is better to soak in cold water for a while, the water can also be podsolit - all unnecessary lag behind even better emerge.

Do not hold the mushrooms in water for a long time - they can soak up the excess water.

Third stage: preparation. Further washed mushrooms prepared in accordance with the recommendations: some are cut, others - are cleaned, the third cut off the legs, etc.

Fourth stage: cooking and marinating. Any mushrooms recommended to boil before marinating, it will eliminate the risk of poisoning and will ensure that the work is not spoiled, but there are two possibilities: a preliminary and pre-boiled. Way without prior boiling is that mushrooms are placed in boiling salted water, which also added the vinegar, boil, and then in the same water seasoned and marinated. Method with preliminary boiling is that the mushrooms first boiled in salted water (to 1 liter of water - 2 tbsp salt) until tender, then obsushivayut, cool, spread to the banks and pour the cooled marinade prepared in advance.

In the method without boiling the mushrooms should be cooked at different times depending on their type, the time is counted from the moment when incorporated into boiling water boil again mushrooms: mushrooms with firm flesh (mushrooms, aspen, white, etc.) are cooked 20 25 min, legs aspen mushrooms and white - 15-20min, and chanterelle mushrooms - 25-30 minutes, 10-15 minutes cook Mokhovikov, butter mushrooms and boletus.

Recipes marinating mushrooms

Recipes for marinating mushrooms there very much, we will discuss the five most versatile and simple recipes, so that you can harvest only tasty and delicious mushrooms.

Recipe marinating any mushrooms without boiling

You will need: 1 kg of mushrooms 2/3 cup vinegar 8% and 1/3 cup water, 1 tablespoon salt, spices - 5 peas allspice, 1 tsp cinnamon, 1 tsp sugar, cloves, bay leaf.

How to marinate any mushrooms without boiling. Prepare the mushrooms in accordance with the recommendations in appearance, in a saucepan bring to boil water with vinegar and salt, immerse the mushrooms and bring to a boil. After boiling, cook the mushrooms until tender.

To determine that the mushrooms are ready, you can also on such grounds: ready mushrooms sink to the bottom of the pan, and the broth becomes transparent.

For 3-5 minutes until cooked mushrooms to need to add all the spices, then the pan is removed from the plate, everything is cooled and expanded in sterilized jars. Then, banks need to pour a little vegetable oil and cork them sterilized plastic caps.

Never roll up metal covers marinated mushrooms - experts do not recommend it because of the risk of botulism.

Recipe marinating mushrooms with preliminary boiling

Need: to 1 liter of water 60g salt, 10 peas black pepper, 5 cloves and bay leaves, star anise, cinnamon, garlic, 40 ml of acetic acid 80%.

How to marinate cooked mushrooms. Mushrooms need to prepare and boil in salted water (2 tablespoons of salt per liter of water) until tender, put in a colander, then decomposed into sterilized jars. By combining all ingredients listed in the formulation, excluding the vinegar must boil them for half an hour after boiling in low boiling, then cooled marinade, it is poured vinegar marinade mushrooms poured, from above poured into each jar some vegetable oils, boiled plastic lids closed and the mushrooms removed in cold storage.

It is best suited for a marinade chanterelles, butter, saffron milk and syroezhek.

Recipe marinating honey agaric or chanterelles and garlic

Need: to 1 liter marinade - 1 liter of water, 5-6 peas of black pepper and sweet peas 2-3, 2 clove bud, 1-2 bay leaves, 1.5 tbsp sugar and salt, 1 tsp vinegar, 1 liter jars for 1 - 1 kg of mushrooms, 1-2 cloves of garlic, 1 umbrella dill or its seeds.

How to marinate mushrooms with garlic. Cut off the legs of mushrooms, cutting them at a distance of 1 cm from the cap, cover with cold water, leave for an hour, rinse thoroughly, dry, salt the, cover with cold water, put on the stove and bring to a boil and boil for 30 minutes, constantly removing the foam. Water to pour the marinade into a saucepan, add spices, sugar and salt, to taste - the marinade should be a little too salt, bring to a boil, pour vinegar, boil for 5 minutes, to taste. Swara mushrooms recline in a colander, rinse, put in a pot, pour boiling marinade, leaving him 500ml, again put the pan on the fire, bring to a boil and boil for 15-20 minutes mushrooms in the marinade. Garlic cut into thick plates, plastic lids and sterilize jars, put on each umbrella dill, garlic, put mushrooms on top, filling the jar on a hanger, top to bottom left to pour boiling marinade, cover, turn and leave to cool so wrapped banks Chamberlain something warm.

Deteriorate thus harvested mushrooms can due to insufficient amount of vinegar or salt improperly sterilized lids and jars, too warm temperature in the room where they are stored. The fact that the mushrooms deteriorated, will testify clouding the marinade, in any case should not eat these mushrooms for food, they should be discarded.

Recipe marinating boletus, aspen, boletus or white mushrooms

You will need: 1 kg of mushrooms on 20g of salt, 60-70 ml of acetic acid 30%, 1-2 glasses of water, 12 peas black pepper and sweet 5, 2 bay leaves,? tsp sugar, onion, a pinch of nutmeg.

How to marinate aspen, boletus, porcini mushrooms or. Clean and wash the mushrooms, pre-soak them in water, prepare, cut, put in a pot, add salt, add a little water and bring to a boil, boil for 5-10 minutes, put the spices and chopped onion, boiled until tender, at the end of cooking, pour vinegar . Arrange the mushrooms in sterilized jars and lids with sterile cork.

Last recipe for pickled mushrooms - fast, eat mushrooms can be harvested such after 3 days, but keep them in the refrigerator should be no more than 1 month.

Quick recipe for marinating any mushrooms

You will need: 700g mushrooms, 5-7 cloves buds, 3 bay leaves, 2-3 sprigs fresh thyme / oregano / marjoram / savory / parsley / celery leaves / basil, 1 onion, 0.75 cup water, 1/3 cup white wine vinegar, 1 tablespoon sea salt, 1.5 tsp allspice-peas.

How fast marinate mushrooms. Well sort, clean, rinse mushrooms with cold water, leave small integers, coarsely chopped, finely chop the onion, put the washed greens on the bottom of a sterilized jar. In a saucepan, combine the mushrooms and all the ingredients except greens, bring to a boil, reduce heat to low, simmer for another 15 minutes, then allow to cool slightly. Pour the mushrooms with the marinade into the jar, allow to cool, to close a nylon cover, remove to cold storage.

Terms marinating mushrooms

Always boil mushrooms 15-30 minutes before marinating, putting them in already boiling water.

Do not roll up marinated mushrooms with metal lids.

Before use, marinated mushrooms to soak for at least 25-30 days to reach the optimum taste.

Keep any marinated mushrooms no more than 6-12 months in a dark, dry place.

Before use, marinated mushrooms should be boiled: put in a pot and add a bit of cold boiled water, boil for 25 minutes, then add vinegar to taste / citric acid and salt, boil for another 5 minutes.