Sometimes, picking mushrooms in the forest, you can stumble on a whole “party” of large mushrooms. It so happened that adults and large fruiting bodies are often bypassed, believing that they are no longer suitable for human consumption. This is partly true, because big some large specimens are often worms and missing. However, there are situations when big mushrooms are no different from their small “brothers”, and in addition, on their surfaces there is no a hint of any damage or worminess. Many mushroom pickers with pleasure cut such mushrooms and carry home.
What can be prepared from large mushrooms for the winter and how to prepare mushrooms
These fruiting bodies are much appreciated as blanks for the winter season. If so, then what can you cook from large mushrooms on winter? It turns out that from such mushrooms you can cook the same dishes, that of the little ones. For example, large mushrooms for the winter can marinate, fry, freeze or make caviar. But the best the option for large specimens is drying.
Like all other representatives of the mushroom “kingdom”, big mushrooms need preliminary preparation. Before peeling mushrooms it is necessary to sort them out and discard all the worms and blackened ones, if any are in your basket. Minor damage and worminess can be removed with a knife, but only if they really minor. Also no need discard the entire fruiting body if it only has damage leg.
Next, you need to determine for which process processing you want to use mushrooms. So, for drying should dry clean as soaking in this situation contraindicated. Better take a dry kitchen sponge and wipe the surface of each honey worm. And then lay out on a newspaper in the sunny and well ventilated place. Leave for a few hours and then string each mushroom on a thick thread and hang in the kitchen over stove.
For other processes, large mushrooms need to be soaked in salted water for 40-50 minutes, then rinse them under the tap and cut into pieces. Further, all recipes for cooking large mushrooms for the winter start with boiling. With large instances you must conduct heat treatment. At the same time, the boiling time should differ from the standard, designed for small individuals. Thus, large mushrooms should be boiled for at least 40 minutes in water with the addition of a few pinches of salt. It is advisable to heat treatment in 2 sets of 20 min.
The recipe for pickled large mushrooms for the winter
As already mentioned, from large mushrooms for the winter you can cook many different dishes. It is very beneficial to make soup from such mushrooms or hodgepodge. They can be deliciously fried with potatoes and onions. Many housewives love to make caviar from such fruit bodies then add to the filling for pies, pies, tartlets, pancakes and pizzas. An equally popular processing method is pickling. Large mushrooms marinated for the winter will be fine complement the festive feast at any time of the year.
To pickle mushrooms at home, you must have minimum set of ingredients: water, salt, sugar, table vinegar and favorite spices. Classic pickling recipe implies per 1 kg of fruiting bodies: 500 ml of water, 1.5 tbsp. l Sahara, 2 tsp salt, 3 pcs. cloves, 3 tbsp. l 9% vinegar, 4 bay leaves, 10-15 peas of black pepper. Put the boiled mushrooms on sterilized jars and prepare the marinade. Put in a pan all spices with water and boil for 5-7 minutes. Pour jars of mushrooms pickle and roll up. Allow to cool and take to the basement on storage.
