Mushrooms are a gift of nature, which combines nutritional beneficial properties and special taste. At the same time, they can be cooked as an independent dish, or as a side dish or flavorful addition to various treats. Now in hypermarkets you can find any kind of mushroom, and therefore their use is not limited to seasonality and season. If you prepare, for example, champignons for the winter, you don’t have to worry about going to the store and calmly prepare refreshments.
Marinated mushrooms
To prepare mushrooms for winter pickling, you can use the following information:
- Mushrooms (3 kg) need to be sorted out, cleaned of garbage and washed thoroughly. Then cut the roots and carefully remove the skin (thin film) from the caps, cut each champignon into two longitudinal parts.
- Put the prepared mass in a clean container and pour water acidified with citric acid and let stand for about half an hour.
- Drain and pour hot solution (1.2 l of water - one large spoon of salt) and boil for about 2 hours, adding citric acid and sugar (if foam is formed, it must be removed with a slotted spoon).
- A few minutes before cooking, you need to add a little vinegar and, if desired, paprika and other spices.
- For the winter, pickle the mushrooms in a sterilized glass container and seal.
Harvesting Salted Mushrooms
Mushrooms for the winter can be prepared in salt form, for this you need about 8 kg of mushrooms, they are peeled, washed and put into a container. Then fill with salt (400 g) and mix, insist 0.5 hours. Onions (500 g) are cut into rings, and hot peppers (500 g) are cleaned from seeds, washed and cut in the same way.
After this, prepared mushrooms and vegetables are placed in jars previously sterilized, alternately in layers, with champignons on top. Pour with vegetable oil and add spices as desired. The containers are closed and stored in a cold place.
Fried canned mushrooms
Harvesting champignons for the winter can also be done by roasting. Such a recipe is interesting, the main points of which can be represented as follows:
- Prepare mushrooms - sort, clean and wash. Large samples can be cut into longitudinal parts.
- Put the mass in a stewing container and simmer over low heat for about 1 hour 30 minutes (time depends on the volume of products). In this case, moisture should be released, which will cover the mushrooms, and water should evaporate by the end of the treatment.
- Add a little oil and saute the mushrooms.
- Cool the workpiece and place in a special container, store the champignons in a cool place.
Mushrooms prepared by this method can be used in the preparation of various treats; it is sufficient to first unfreeze the blanks. Here we looked at how to prepare champignons for the winter using several methods, perhaps they will be useful to anyone who likes to “conjure” at the stove. Properly prepared products will allow you to feast on excellent treats during the cold period.