Harvesting forest mushrooms for the winter: recipes cooking

Collecting these mushrooms in the forest is a pleasure, because everyone it is known that they grow up in friendly families. And besides, each the mistress wants to make a lot of blanks from forest mushrooms with her own hands for winter.

Honey mushrooms are one of the few fruiting bodies that are valued in home cooking of Russian families. Fact that diversity the delicacies of them are truly surprising. Due to its versatility honey mushrooms lend themselves perfectly to various processing processes: frying, drying, pickling, pickling, freezing, etc. It’s also very “profitable” mushrooms because they can be combined with many products. In this article we will tell you how you can for the winter canned forest mushrooms, using pickling, salting and freezing.

Preparation before canning mushrooms for the winter

In order to prepare forest mushrooms for the winter, you must remember about them preliminary preparation: cleaning, soaking and boiling. By paying special attention to the processing of fruiting bodies, you can ensure the procurement of correct and long storage in the future. The first step is to sort the mushroom crop in appearance and size. For pickling, it is advisable to use small young honey, however, this is not a strict rule. Some housewives with large specimens are also pickled with success, but before they were cut into parts. Then it is worth removing the bottom of the leg with a knife and minor damage.

For honey agarics, the best cleaning from dirt and adhering debris is soaking. Pour them with salted water (1 tbsp. L salt per 1 liter water) and leave to soak for 1 hour. Then rinse with running water and boil for 15-20 minutes, removing the foam from the surface. Shift in a colander and let drain excess fluid. Then you can safely start cooking forest mushrooms for the winter by choosing a recipe, which you liked.

How to marinate forest mushrooms with vinegar for the winter

In our country it is difficult to imagine a table on which there is no pickled mushrooms. This appetizer perfectly complements the festive and everyday menu. Forest mushrooms, pickled for the winter by classic recipe will become your “calling card”.

• Boiled honey mushrooms – 1.5 kg;
• Purified water – 500 ml;
• Salt – 1.5 tbsp. l .;
• Sugar – 2 tbsp. l .;
• Bay leaf – 5 pcs.;
• Grains of black pepper – 20 pcs.;
• Vinegar (9%) – 7 tbsp. l .;
• Clove – 2-3 pcs.;
• Garlic (optional) – 3-4 cloves.

How to pickle forest mushrooms for the winter, using the classic version?

1. All of the above ingredients (except vinegar) are combined in pan and boil for 10 minutes. Garlic is essential skip through the press.
2. Then vinegar is added and the mass continues to boil for another 3-5 min
3. Then the mushrooms, along with the marinade, are laid out in sterilized banks and rolled up. Important: after boiling remove the bay leaf from the mass!
4. Cans with the workpiece cool down and transferred to the basement.

How to close forest mushrooms for the winter with cinnamon

There is also another winter recipe that gives pickled forest mushrooms original and refined taste. Harvesting mushrooms in this way is as simple as classic.

• Boiled honey mushrooms – 1.5 kg;
• Vinegar (9%) – 6 tbsp. l .;
• Sugar – 2-2.5 tbsp. l .;
• Salt – 1 tbsp. l .;
• Purified water – 1 l;
• Bay leaf – 3 pcs.;
• Vegetable oil;
• Clove – 2 pcs.;
• Cinnamon – 3 pcs.;
• Black pepper grains – 10 pcs.

To find out how to deliciously pickle forest mushrooms for the winter, Use the step by step description.

In a saucepan with water, combine all the ingredients except mushrooms and vinegar.

We put on the fire and boil the marinade for 7-10 minutes.

We filter the marinade through a sieve or colander, and then ship him back to the pan.

We return the pan to the fire and send the mushrooms there.

Bring to a boil and pour in vinegar, turn off the stove.

We distribute pickled mushrooms in sterilized jars, pour into each of 2 tbsp. l vegetable oil, tightly close plastic covers and leave to cool, wrapped in a blanket.

We take it out to the basement or leave it in the refrigerator for storage.

Forest mushrooms with onions pickled in jars for the winter

How else can you close the forest mushrooms for the winter, using pickling? We offer a variant of mushroom stew with onion onions.

• Boiled honey mushrooms – 1.5 kg;
• Onion – 2 pcs.;
• Water – 1 L;
• Salt and sugar – 1.5 tbsp each. l (sugar – with a slide);
• Vinegar 9% – 6-7 tbsp. l .;
• Dill umbrellas – 2-3 pcs.;
• Bay leaf – 4 pcs.;
• Black pepper (peas) – 8-11 pcs.

Forest mushrooms pickled in jars for the winter will decorate your table in any day, whether it’s a holiday or an ordinary family meal.

1. We boil water and dissolve sugar and salt in it.
2. Add bay leaf, pepper, dill umbrellas and boil marinade for about 5 minutes
3. Pour vinegar, continue cooking for another 5 minutes, after which filter the marinade.
4. Meanwhile, while the brine is boiling, lay in sterilized jars prepared boiled mushrooms, alternating with half rings of onions.
5. Fill with hot marinade, cover with lids and set blank in a common container for sterilization. Sterilize: 0.5 L cans – half an hour, 1 liter – 15 minutes longer.
6. Roll up the lids, turn the cans over and wrap them blanket to cool completely.

How to cook Korean autumn forest mushrooms in winter in Korean

Korean recipe for autumn forest mushrooms for the winter will show how cook them fast and tasty. I must say that this appetizer perfect as an additional component in various salads.

• Honey mushrooms (boiled) – 3 kg;
• Onions – 0.8 kg;
• Carrots – 0.5 kg;
• Salt – 2.5 tbsp. l .;
• Sugar – 5 tbsp. l .;
• Hot pepper (chili) – 1 pc.;
• Garlic – 10-15 cloves;
• Vinegar 9% – 150 ml;
• Vegetable oil – 1 tbsp .;
• Korean carrot seasoning – 1.5 packs.

1. Cut onions in half rings and fry in vegetable oil, specified in the recipe.
2. Grate the garlic or pass through a press, chop hot pepper as finely as possible, and grate carrots straws.
3. Combine all ingredients, including fried onions, add mushrooms, vinegar, salt, sugar, Korean seasoning and well mix.
4. Sterilize jars with lids in advance and put in them mass.
5. Put the blanks again on sterilization: 0.5 L – 20 min, 1 L – 35 minutes
6. Roll up and leave to cool at room temperature.

Hot pickling of forest mushrooms for the winter

No less tasty and popular is pickling forest mushrooms for winter. The procedure is also carried out with boiled fruit bodies, or the so-called hot way.

• Boiled honey mushrooms – 1 kg;
• Water – 500 ml;
• Ground black pepper – to taste;
• Garlic – a few cloves;
• Fresh leaves of blackcurrant, cherry or oak – 8-12 pcs.;
• Dill umbrellas – 50-70 g;
• Bay leaf – 3 pcs.;
• Salt – 2 tbsp. l

Instead of boiled fruit bodies, you can also take frozen, however, for this they must be thawed, leaving overnight in the fridge.

So, how to salt forest mushrooms hot in the winter?

1. We dilute salt in water, add pepper, fresh leaves, and dill umbrellas.
2. Put the pan on the fire, bring to a boil and throw the laurel sheet.
3. Add the mushrooms to the brine and cook for about 20 minutes.
4. We transfer the contents of the pan to a 3-liter jar or any other, but only glass or enameled container.
5. We close the jar with plastic lids, and if we use pan, then cover it with gauze and close the top with a lid.

We store the workpiece in the refrigerator or basement.

How to salt forest honey mushrooms for the winter in a cold way

Autumn species of honey mushrooms are very popular in our country. territory, because in terms of taste they are classified in 3 categories. A therefore, they can be used for various dishes and preparations. how to cook autumn forest mushrooms, pickling them for the winter? For this you can use the cold method, but remember that in this in case you should take only small and strong fruiting bodies.

• Fresh mushrooms – 4.5 kg;
• Water – 1 L;
• Salt – about 200 g;
• Dill umbrellas;
• Black pepper peas;
• Fresh leaves of currant, horseradish, cherry.

This method, showing how to salt forest mushrooms for the winter, called cold because fruiting bodies are taken fresh and not boiled in marinade.

1. Fresh mushrooms are cleaned of dirt and adhering leaves, washed in water and put in a pan.
2. Fill with cold water, and after a couple of days you can already start salting. However, during this time it is necessary to change the water up to 5 times.
3. We put the mushrooms in an enameled container or glass jars 3 liter Stacking mushrooms, pour them with leaves, dill and pepper.
4. We dilute salt in water and pour mushrooms, put under oppression.

In a month, the preparation will be ready for use.

How to freeze forest mushrooms for the winter in a simple way

Freezing is a popular and sought-after way harvesting mushrooms for the winter. And honey mushrooms, in turn, are perfect suitable for this process. And if pickled mushrooms can use far from all dishes, then frozen are wonderful complement the first and second courses, fries, pies, pizzas, etc. We offer more details on how to freeze forest mushrooms for the winter in the easiest way.

After the preparatory phase, the mushrooms are frozen raw, boiled or fried. The simplest is considered freezing raw fruit bodies, but only if they are young and strong.

• Mushrooms;
• Plastic containers or plastic bags;
• Spacing.

Prepared mushrooms do not need to be washed, excess moisture with freezing will create heaviness and volume, and the taste of the product will become watery.

1. Put honey mushrooms on a spacing in one layer and send to the freezer chamber for 12 hours, setting the minimum temperature.
2. Then get the mushrooms, pack them in plastic containers and return back to the freezer, setting the average temperature -18 ° C.

Honey mushrooms can be stored in the freezer no more than 1 year.