Mushrooms are a tasty, healthy, nutritious product. Almost every family has their favorite mushrooms. Someone, spending time outdoors on weekends, picks mushrooms on their own. Other people prefer to engage in "silent hunting" in the supermarket. However, both of them often make preparations for the winter. Salty oyster mushrooms, mushrooms, mushrooms, chanterelles are an excellent snack. Mushrooms can also be an independent dish or a side dish.
Oyster mushrooms for the winter
This type of mushroom is considered one of the most popular, often purchased in stores and collected in the nearest forest belt. Oyster mushrooms are low-calorie foods, so even those who are on a strict diet can consume them. 100 grams of mushrooms contain no more than 40 kilocalories. Experienced housewives know many recipes on how to cook oyster mushrooms tasty. This product is almost universal. Mushrooms can be pickled, fried, baked in the oven, boiled and dried.
You can treat yourself to a delicious dish year-round. Oyster mushrooms are quite inexpensive, and even an inexperienced mistress can cook them. Efforts to prepare, for example, salted oyster mushrooms, it will take a little. Special culinary knowledge and expensive ingredients are also not needed. We have selected for you the most popular recipes that are quick to prepare and understandable for beginners. Now every housewife will be able to pamper her guests with delicious, fragrant mushrooms at any time of the year.
Thorough preparation
Before salting oyster mushrooms, they must be prepared for salting. It all starts with a thorough wash. Some housewives use large basins and containers in which mushrooms are washed and cleaned of grass and leaves. You can just use a tap with cold running water. Legs of mushrooms will not "take part" in the preparation, because they are quite tough and tasteless. They must be cut. For salting, we only need hats. And since oyster mushrooms are quite large mushrooms, the hats can be cut into two, or even 3-4, parts.
Cold way
There are two main options for cooking oyster mushrooms. Which is simpler and easier? As experienced housewives assure, salt the oyster mushrooms in a cold way. For cooking, you need to take the following ingredients:
- 2.2 kg of mushrooms;
- 240 g of salt;
- laurel leaf;
- four clove buds;
- peppercorns - 5-10 pcs.
How to make oyster mushrooms tasty
After the mushrooms have been thoroughly washed under cold water and cut into pieces, they can be transferred to a large clean pan. Immediately dump all the oyster mushrooms in a container, mixed with sodium chloride, is not recommended. Experienced housewives are advised to make a layer cake: a couple of pinch of salt to the bottom, a layer of mushrooms, a layer of salt, again mushrooms, salt. In order for oyster mushrooms to pickle faster, it is recommended to lay the mushrooms with the hat down. The above spices are added. You can also put a few currant or cherry leaves for added flavor.
In some recipes of salted oyster mushrooms, it is recommended at the initial stage to mix the salt with all the spices. And already with this mixture salted mushrooms. Which method you choose, decide for yourself. Perhaps there will be no difference. The thing is only in the convenience and speed of cooking.
In this recipe you will not see such an ingredient as water, because it is not needed here. Mushrooms will be pickled, as they say, in their own juice. The oyster mushrooms layered with salt and spices are covered with a clean towel, from above we install any oppression (a can of water, a brick, etc.) and keep at room temperature for 3-4 days. On the 5th day, it is recommended to put the mushrooms in the refrigerator. Seven days later they are ready for use.
After a specified period of time, we get the mushrooms, add a little onion in half rings, aromatic vegetable oil. A great appetizer for vodka is ready.
Hot salting
This method takes a little longer, but is for many housewives a favorite and preferred. In order to get salted oyster mushrooms for the winter using the hot method, you will need:
- 2.5 kg of mushrooms;
- 8 cloves of garlic;
- 2.5 liters of water;
- four tablespoons of salt;
- 5 buds of cloves;
- 5 bay leaves;
- 6 peas of black pepper.
Also, for cooking, you need to take clean sterilized glass jars and metal lids.
Description of the salting process
The preparatory process in this recipe for salted oyster mushrooms is identical to that already described above. We wash the mushrooms, cut off the legs, cut the hats, put in a pan. Pour water, set on fire, bring to a boil, not forgetting to remove the emerging foam. No spices and salt are added at this stage. Cook the mushrooms for about half an hour, drain the water and transfer them to the banks.
Now it's time to prepare the pickle. Put all the above products, except mushrooms, in a large saucepan. Cloves or fragrant bay leaves can be put at your discretion, that is, a little more than the amount indicated in the recipe or less. Remember that by adding too many spices, you can spice up the unique mushroom aroma with spices. Bring the brine to a boil, cook for 5 minutes. Now it remains to fill in the oyster mushrooms in jars with a fragrant mixture, close them with metal or ordinary plastic lids, and store them in a cold place.
Pickling
This method of cooking oyster mushrooms is very quick and easy and is perfect for impatient or lazy housewives. Mushrooms we will pickle. This will require:
- 720 ml of water;
- mushrooms - a kilogram;
- 1 tbsp. l Sahara;
- 3 cloves of garlic;
- 2 tbsp. l salts;
- several sheets of laurel tree;
- clove - to taste and desire;
- three peas of pepper;
- 4.5 tbsp. l vinegar 9%;
- dried or fresh parsley.
Description of the pickling process
In this recipe, the preparatory process looks exactly the same as in the first two. Before you get salted oyster mushrooms, fresh mushrooms must be washed well, cut off most of the legs (it is very stiff and will not add any taste), cut the hat into several parts. We transfer the main ingredient to the pan, add 700 ml of water, lay the spices indicated in the list. Turn on medium heat, bring the mushrooms to a boil. Do not forget to remove the foam. Once the oyster mushrooms boil, you can add vinegar. Reduce the heat to a minimum, cook for 30 minutes.
Turn off the gas. Leave the pot with salted oyster mushrooms to cool slightly. We transfer the cool mushrooms to a jar, add a few tablespoons of brine, a couple of tablespoons of sunflower oil. We close the lid and put it in storage in the refrigerator. After the pickled oyster mushrooms stand for a day in the cold, they can be eaten.
Be sure to put more fresh herbs in a pickle or in a jar of pickled mushrooms. It can be dill, green onion or parsley. Greens will give the appetizer a more fresh and tasty look, add bright colors. It is also good for health. A bright accent will add carrots or bell peppers. You can put just a few thin slices in a jar.
In conclusion, I would like to say that this is only a small fraction of the recipes for making salted oyster mushrooms. These are the simplest, affordable for beginner housewives, not requiring financial costs and quick to prepare options. Fans of pickled mushrooms will have to try all the methods in order to decide on the recipe they like. You will surely be able to find your favorite who will help pamper your guests and households with fragrant, tasty, healthy oyster mushrooms.