It is not known who first decided to pickle food, but this option of harvesting products has gained great popularity. After such processing, the food acquires an unusual aroma and a rather piquant taste. So you can harvest vegetables, mushrooms, seafood and much more. Almost any housewife knows how to pickle mushrooms in our time, and each one has its own unique recipe. But among all their diversity, two types of pickling can be distinguished, which are fundamentally different from each other.
Option one. Fresh washed and chopped mushrooms are boiled in a saline solution of a certain concentration with the addition of acid and spices. Then they, together with saturated marinade, are laid out in sterile containers and sealed for long-term storage.
Option Two. Mushrooms are boiled in advance. Then washed and allowed to drain water. In another container, marinade is separately prepared. After that, the boiled products are laid out in jars and poured with freshly prepared aromatic solution.
The difference between the options is easy to notice. In the first case, the gifts of the forest are rolled up in the same solution in which they are boiled. The marinade is prepared immediately, and the concentration of the components is calculated based on the quantity of the product and the cooking time. In the second case, the mushrooms are boiled in saline (two tablespoons per liter of water), and then poured with a decoction of spices prepared according to the selected recipe.
Marinating mushrooms is not as difficult as it seems. First you need to understand that this procedure is subjected to both tubular and lamellar mushrooms. But it is better to process each species separately. They are thoroughly washed, the legs are separated from the hats, and then cut into medium-sized pieces. Small mushrooms can be pickled separately, and large ones must be checked for the presence of worms. Preparation of containers is carried out in the same way as with any other method of conservation. Then the process begins.
In cooking, hundreds of recipes for harvesting mushrooms of various types and sizes are known today. Each of them is worthy of attention and is good in its own way. In recent years, recipes of oriental masters have become popular with housewives. They are attracted by an unusual set of spices and ease of preparation. Take, for example, a variant of Korean cuisine. Marinating mushrooms in this way is a pleasure.
First you need to stock up on the necessary ingredients. For 1 kilogram of any hard mushrooms (better than champignons) you will need 100 grams of carrots, a quarter teaspoon of black pepper, 1 pod of sweet Bulgarian and red bitter pepper, a few cloves of garlic, 2 onions, a teaspoon of essence (vinegar) or a pinch of citric acid, salt , 100 grams of vegetable oil and a couple of tablespoons of granulated sugar.
Cooking is as follows:
- First, boil the mushrooms for 6-7 minutes, and then wash them under cold water.
- Grind pepper, carrots and onions in circles and fry in oil.
- The cooled vegetable mixture should be combined with mushrooms.
- Then you need to add the remaining components and mix everything thoroughly.
- We give the mixture a little infusion, and then lay it out on the banks and roll it up.
A jar of these delicious mushrooms will be a wonderful snack in case guests suddenly come to you.
But not everyone loves exotic, so often the housewives prefer to pickle mushrooms in the usual, unpretentious way. For this option, you will need the following ingredients: a kilogram of forest gifts, a third of a glass of water, two thirds of a glass of table vinegar, a tablespoon of salt, two bay leaves, a teaspoon of sugar, a little cinnamon ground, five pieces of pepper peas, a pinch of citric acid and a couple of clove buds .
Cooking process:
- First you need to boil water in a saucepan, add salt and vinegar to it.
- Processed mushrooms should be lowered into a boiling solution and cook for 20-30 minutes (depending on the type of product). It is imperative to remove the foam, otherwise the marinade will turn cloudy.
- After the time has passed, the remaining components are added to the pan and the dish is cooked until cooked.
- Then another hot product is poured into cans and covered with lids.
This option allows you to get a product that is suitable in the future for cooking other, no less tasty dishes. Pickled mushrooms stew with meat, vegetables and poultry. Soups, pies, casseroles and wonderful cold snacks are prepared from them.
Salad recipes
with pickled mushrooms are very diverse. Mistresses recently liked a salad called "Forest Glade." It is quite laborious, but very tasty, and looks spectacular on the festive table.
For such a dish you will need pickled mushrooms (hats), boiled potatoes, green onions, eggs (hard-boiled), pickles, ham, grated hard cheese and mayonnaise. The number of products depends on taste preferences.
Preparing a dish is very simple:
- All components, except mushrooms, must be cut into cubes as small as possible.
- Mushrooms are laid down on the bottom of a deep bowl.
- Then all the products are stacked in the following order: onions, potatoes, ham, cucumber, egg, cheese. All layers, except the last one, are abundantly greased with mayonnaise.
- Lettuce is briefly left on the table to soak, and then sent to the refrigerator for solidification.
- Before serving, cover the bowl with a wide plate and sharply turn it over. On the sides of the dish you can decorate with greens. In this form, it really resembles a clearing in the forest.
Opening the next jar, do not puzzle over what to cook from pickled mushrooms. You just need to turn on your imagination and start creating. The easiest way is to put the contents on a plate and sprinkle with a beam. But this option is not too original. Some housewives string small mushrooms on skewers and randomly spread them on a plate.
Even ordinary fried potatoes change their taste if you add pickled mushrooms to it. To do this, they are first crushed, and then fried with onions and carrots. Then separately fry the potatoes and add mushrooms with vegetables to it. The taste is so unusual that it is hard to imagine.
Do not limit the flight of your imagination to familiar recipes. Pickled mushrooms are a product with which you can endlessly experiment.