Marinated mushrooms: recipe preparations for the winter

How to cook marinated mushrooms? Recipe they seem very simple. But there’s a few nuances that are important to consider. In our article we will pay attention to them. And will assist you to marinate the mushrooms right!



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White fungus is the best representative of the mushroom Kingdom. It attracts not only large in size (it is convenient to collect and prepare). But also the optimal combination of healthy elements. These mushrooms are encouraged to eat at least once a week instead of meat dishes. And pickled in a flavorful brine, they become the perfect snack.

Features selection and preparation of mushrooms for marinating

Before you cook mushrooms, pickled for winter, they need to correctly select and process. Here, consider the following nuances.

  • The taste of mushrooms does not depend on their size, so we can safely choose both large and small. The latter is even more convenient — they can be placed in banks as a whole, whereas larger will need to be cut into several parts.
  • For preparations suitable strong mushrooms without defects. The mushroom, of course, it is recommended to take the samples immediately after collection. But for those who do not have the subtleties of “silent hunting” say that no less tasty happens and purchased mushrooms. Most importantly, that they are not stale. It is believed that the best period for marinating are the first day after picking.
  • Unlike marinated nameko or butter, not marinated whole mushroom whole, but only its hat. This should be considered when collecting or purchase, as the result may be a much smaller volume than planned. The legs do not throw away — they can be fried with onions or cooked with meat.
  • Recipe white pickled mushrooms can include sterilized jars or recommendations on how to do without it. In the first case guarantees that the jars are worthy to the point when you want to try them content more.
  • Mushrooms cannot be soaked in water before cooking, as they actively absorb it. You need to quickly rinse them under running water, separating the cap from the legs. Last, if you plan to boil or fry, clean with brush or hard sponge.
  • The technique of marinating mushrooms

    So, how to marinate mushrooms? We offer step by step instructions.

  • Thoroughly wash jars, sterilize them like they used to. Put in boiling water cover (in front of the rolling they will need to boil a couple of minutes).
  • Pour in a pan of water approximately 3 cm in height. More is not necessary, as when you washed the mushrooms, they have time to absorb the water. Size of pan you choose depending on amount of mushrooms.

  • Well, salt the water and put on fire. After boiling, add citric acid at the rate of 2 grams per kilogram of mushrooms. Citric acid will not only improve the taste of the workpieces, but also take care of preserving the natural colors of hats.
  • Put the water in the mushrooms, cook on medium heat. Regularly stir so the mushrooms are not stuck to the bottom of the pan. They will be ready when the majority will sink to the bottom. Cooking time is approximately 15 minutes after boiling.
  • At the same time prepare the marinade for the mushroom recipe you can choose from the suggestions below in this article.
  • Boil the marinade for at least 15 minutes and remove from heat. Only then pour in the vinegar (half a Cup of water to 50 ml of 9% vinegar). If you do this in the process of boiling the marinade, the vinegar just evaporates.
  • Place mushrooms in jars, cover with marinade. Then proceed based on how much you plan to store them for long (up to 2 months) — cover with sterilized lids and roll up immediately. Then flip upside down, put on a blanket and wrap to cool (about a day); long time (over 2 months) — add to each jar another tablespoon of vinegar and the same amount of vegetable oil. Cover with lids, place in pot of boiling water and sterilize for 30-40 minutes (depending on the volume of cans). After sterilization roll up covers.
  • Types of marinades for pickling mushrooms

    No less important is the question how to make marinated mushrooms for the winter, find your own version of the marinade. After all, it all depends on the taste and preference of the spices. Universal marinade recipe, which is like absolutely everything looks like this:

    • water rate of 200 ml per quart jar. Add a bit of margin as part of the water boils away;

    • salt — common stone or sea, at the rate of 1.5 tablespoons per liter of the liquid;
    • sugar — tablespoon to this volume;
    • allspice — 6 peas;
    • Bay leaf — 3 pieces;
    • clove — 2 buds.

    On the basis of this marinade you can experiment with flavors:

    • if you like the bitter taste, add black pepper;
    • the spicy taste will add cinnamon (best used in the form of sticks);
    • if mushrooms are used in salads, in a marinade, you can add 3 cloves of garlic;
    • independent and very tasty snack happens with the marinade with herbs — dill and parsley.

    In each case, you’ll find your recipe for how to pickle white mushroom and reach its perfect taste!

    Video: how to marinate mushrooms

    Marinated mushrooms: recipe preparations for the winter





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