Home Winter snacks
A mushroom appetizer for the winter is an amazing preparation for your home arsenal. It is easy to prepare soup, salad, gravy for side dishes, dressing for dishes, and pate from them. Rest assured, the dishes will delight you all year round.
Mushrooms are prepared in different ways. They are dried, canned, salted in barrels, and frozen. The king of preparations is considered to be the porcini mushroom. Milk milk, chanterelles, russula, honey mushrooms, boletus, champignons, and saffron milk caps are widely used.
Marinating large varieties of mushrooms is used in parts, and small ones - in pieces. A standard marinade is used, which includes salt, sugar, vinegar and spices. The variety affects the type of spices and the proportions that make up the basis of the marinade.
The second way to prepare snacks is salting. Pickling recipes for each variety are different. Hot and cold salting methods are used. For hot pickling, mushrooms are boiled directly; for cold pickling, it takes a lot of time.
Remember! Canned mushrooms can be stored for no more than twelve months. They are sealed with glass or plastic lids, but not metal ones.
How to prepare a mushroom appetizer for the winter - 18 varieties
- Pickled saffron milk caps for the winter
- Pickled honey mushrooms for the winter
- Cold salting of milk mushrooms for the winter
- Mushroom caviar - preparation for the winter
- Pepper salad with champignons
- Solyanka with mushrooms in a slow cooker
- Stewed canned mushrooms
- Marinated porcini mushrooms
- Lightly salted mushrooms for the winter
- Mushroom salad for the winter
- Marinated mushrooms in tomato for the winter
- Cold-prepared saffron milk appetizer
- Fried mushrooms in breadcrumbs
- Delicious cabbage with mushrooms for the winter
- Marinated oyster mushrooms with carrots
- Canned fried mushrooms
- Marinated mushrooms in an air fryer
- Eggplant and champignon lecho
Mushrooms in Korean
At one time, oyster mushrooms became very popular among the population. These unpretentious mushrooms usually grow on the trunks of dried trees. On an industrial scale, straw, sawdust and even sunflower husks are used to breed them. Oyster mushrooms are characterized by high productivity. They can also be used if you need to prepare a mushroom salad for the winter. There are a variety of recipes for such a dish.
For example, Korean-style oyster mushrooms are very tasty. For this salad you will need the following ingredients: for 3.5 kilograms of boiled mushrooms, 200 grams of sugar, 2 pods of hot pepper, 1 kilogram of onions, one and a half glasses of vegetable oil, 2 large heads of garlic, 65 grams of salt, 0.5 kilograms of carrots, a glass of vinegar and 2 packages of special seasoning for Korean carrots.
Cooking process:
- Place the mushrooms in a deep container. Add seasonings, salt, sugar, as well as finely chopped or grated carrots. Mix the products and set aside.
- Sauté onion, cut into half rings, in oil.
- Combine it with the mushroom mixture, and then add all the remaining ingredients according to the recipe.
- Transfer the resulting mass into jars, sterilize them under the lid, and then roll them up. Processing time will depend on the size of the container. So, for half-liter jars it will take only 15 minutes.
In a few days, if desired, they can already be opened and eaten. But it’s better to wait until winter.
Pickled saffron milk caps for the winter
The recipe will allow you to prepare a marinated preparation of saffron milk caps. The simple canning procedure is suitable for novice cooks.
Ingredients:
- Saffron milk caps – 1 kg.
- Water – 100 ml.
- Salt – 3 teaspoons.
- Sugar – 2 teaspoons.
- Vegetable oil – 4 tablespoons.
- Bay leaf – 2 pcs.
- Black peppercorns – 6-7 pcs.
- Vinegar essence 70% - ½ teaspoon.
- Garlic – 3 cloves
Preparation:
- We take the saffron milk caps, wash them and clean them. Let it cook for 15 minutes, then drain in a colander.
- We prepare the marinade in the usual way: water, salt, sugar, vegetable oil, spices, bring everything to a boil. Add vinegar essence to the marinade and simmer for another 4 minutes.
- At the end of cooking, add garlic, stir and turn off.
- Place the mixture in jars, fill with marinade and screw on the lids.
Butter cooking technology
- The boletus should be cleaned dry from blades of grass and pine needles.
- It is recommended to remove the top film from the cap; it does not affect the taste of the finished dish in any way.
- For marinating, take butter, which is stronger and more beautiful.
- We cut the peeled boletus, the small ones in half, and the large ones into strips. Mushrooms marinated in jars look better when they are the same.
- Pour the chopped boletus with salted water.
- Although boletus is not one of those mushrooms that definitely needs to be soaked, still do this procedure.
Alas, nowadays the environment is not in order, and mushrooms absorb various toxins from the environment. By the way, pre-soaking will help get rid of unwanted worms. Put 4 kg of salt, add 1 tablespoon of oil and leave overnight. In the morning we drain the water.
- Fill our boletus with fresh salted (1 tablespoon) water and set to cook.
- Cook for 40 – 45 minutes. Mushrooms greatly decrease in volume during heat treatment. It is not recommended to add a new batch of butter to the water where the previous batch was boiled.
- While the mushrooms are cooking, you can start preparing the jars; they need to be thoroughly washed and sterilized.
Butternuts like to foam when cooked, so you need to be careful not to run away.
