Mushrooms with potatoes in sour cream-tomato sauce

Spicy salad with champignons for the winter

A hearty, aromatic and very spicy salad is not only easy to prepare, but will undoubtedly amaze with its harmonious taste.

Ingredients:

• Fresh champignons - 600 g
• Vinegar - 2.5 tablespoons
• Tomatoes - 400 g
• Hot pepper - 1 pod
• Onions - 400 g
• Salt - 1 tsp
• Sunflower oil - 120 ml.
• Sugar - 2 tablespoons
• Carrots - 400 g

Preparation:

Boil the mushrooms until cooked.

Peel the carrots and grate coarsely. The ribbons are especially beautiful with the help of a vegetable cutter or a Korean carrot grater.

Chop the onion into rings. it is best to choose small or very small bulbs.

Peel the seed and stalks from the pepper, chop into medium-sized straws.

Chop the boiled mushrooms into quarters, chop the hot pepper into cubes.

Chop the tomatoes into quarters and sauté the vegetable in oil.

Put peppers, carrots and onions on top of the tomatoes - in layers. The vegetables will cook evenly, which is a great way to prevent them from overcooking.

Put the mushrooms in the last layer and sprinkle with spices, sugar and salt.

It costs about 35 minutes to boil the mixture - the countdown should start from the moment the vegetables start juicing.

After the time has elapsed, add the vinegar and taste the whole salad.

Boil the salad for another five minutes, then put it in sterilized containers.

Screw on the salad with tight lids and leave in a blanket until it cools completely.

You can store such a snack in a cold place for about a year.

Honey mushrooms in spicy tomato sauce

The juicy taste of honey mushrooms in a spicy tomato sauce will certainly appeal to fans of mushroom dishes. Of course, not only honey mushrooms can be cooked in tomato sauce, it turns out deliciously from any mushrooms, especially autumn ones. If you want to achieve a brighter rich taste, it will not be superfluous to add tomato paste, lavrushka, cloves, allspice.

Mushrooms prepared in this way are well stored in the refrigerator. To prepare for the winter, at the end of stewing, add 1-2 tablespoons of vinegar, put the hot mushrooms in sterilized jars and immediately seal. These mushrooms can be served both hot and cold. A few fragrant honey mushrooms will brighten the taste of your favorite pizza.

The gifts of the forest give us incomparable gastronomic pleasures. This recipe combines mushrooms and vegetables perfectly. cook honey mushrooms in tomato sauce - it's as delicious as possible!

To cook honey mushrooms in tomato sauce, you will need:

1. Honey mushrooms 1 kg.
2. Bulb onions 2 - 3 pcs.
3. Sweet red pepper 1 pc.
4. Tomatoes 4 - 5 pcs.
5. Vegetable oil
6. Salt
7. Pinch of sugar
8. Hot red pepper 1 pc.
9. Greens

Cooking a dish according to the recipe "Honey mushrooms in tomato sauce":

1. Rinse the mushrooms, cut the large caps into 4 parts, cook in salted water for 10-15 minutes.
2. Throw honey agarics in a colander, let the liquid drain.
3. Peel the onion, chop, fry in vegetable oil.
4. Peel the pepper, remove the seeds, the stalk, wash, dry, cut into small cubes, send to a skillet with onions, fry for 2-3 minutes.
5. Pour the tomatoes with boiling water, remove the skin, chop the pulp, add to the fried vegetables.
6. Season with salt to taste, add a pinch of sugar, simmer for 10 minutes.
7. Then transfer the mushrooms to the vegetables, stir, cook over low heat for 30-40 minutes.
8. At the end of stewing, add peeled chopped hot peppers, cover, leave to brew.
9. Serve honey mushrooms in tomato sauce and garnish with fresh herbs.

Recipes for cooking milk mushrooms, canned in jars for the winter

Canned milk mushrooms are a method of harvesting, in which mushrooms are sterilized and stored in hermetically sealed jars.For canned milk mushrooms, glass containers with a volume of 0.25 to 3 liters are used, which are rolled up with tin or closed with other tight-fitting lids. You can preserve pickled, fried and even salted mushrooms, having previously prepared them, as described below in the recipes for canned milk mushrooms, then the prepared mushrooms are laid out in cleanly washed jars. First, you need to pour hot filling into the jar, about a fifth of the total volume of products in the jar, then fill the jar with mushrooms and spices with which they were cooked.

A stand is placed there so that the bottom of the jar does not come into contact with the bottom of the pan, and so much water is poured so that it covers the jar no lower than 1.5–2 cm from the neck. Before starting sterilization, the water must be heated to a temperature of 60-70 ° C.

Boil jar lids for 10-15 minutes along with rubber gaskets. The filled jar must be immediately covered (without closing tightly) with a lid removed from boiling water, then placed in a sterilization container and boiled over low heat.

The can should not touch the sides of the tank, otherwise it may crack. The sterilization time depends on the size of the dishes used. Banks with a capacity of up to 0.5 liters are heated for 12-15 minutes, up to 1 liter - 20 minutes, up to 3 liters - 30 minutes. After sterilization, the jar is removed from the water (there are special tongs for this), without moving or lifting the lid, then the lid is rolled up or tightly closed.

The storage of mushrooms depends on how thoroughly sterilization is carried out. Well sterilized mushrooms can be stored even at room temperature, although it is better to place them in a cool place, because even under sterile conditions, prolonged storage at high temperatures will reduce the taste of the product.

Useful Tips

As you can see, preparing winter salads on your own is not so difficult. In addition to the recipes described, there are other ways to prepare delicious snacks. For example, zucchini salad with mushrooms for the winter is very popular among culinary specialists. Such a preparation will not take much time and effort from you. However, it can only be done during the harvest season. Therefore, if you decide to please your loved ones with a delicious snack in the cold season, then we suggest making mushrooms with rice and vegetables. For the winter, such a blank is cooked quite quickly. If you don't have room to store salad jars at home, you can prepare them without adding vinegar. In this case, the workpiece should be fed to the table immediately after heat treatment. Hot it can be used as a side dish for meat or fish, and cold as a salad or snack.

Beans with mushrooms in tomato

The only recipe with sterilization. The hassle of the beans will be bigger too. You need to boil the beans, soaking them in cold water overnight. But as a result, you will get a hearty winter side dish or a luxurious addition to stewed cabbage, soup and even vinaigrette. It's so easy for this seamstress to find a place on the family menu!

We need:

• Oyster mushrooms (others are possible) - 500 g
• White beans - 200 g (dried)
• Onions - 2 pcs. (medium)
• Garlic - 4 cloves or to taste
• Tomatoes - 200-250 g
• Vegetable oil - 150 ml
• Sugar - 1 tbsp. spoon
• Salt - 1.5 tbsp spoons, we have no slide, but try it!

Conservation yield is about 1 liter.

How to cook.

Soak the beans in cold water the night before. In the morning, boil until almost cooked.

Boil the oyster mushrooms and cut into small sizes - close to the size of one or two beans.

Chop the onion into small cubes and fry for 2-3 minutes until translucent. We spread the mushroom slices to it and simmer everything together for another 5 minutes over medium heat, stirring occasionally.

We interrupt the tomatoes in a blender. You can directly with the skin. Or pre-clean for maximum softness of the fill.

Combine boiled beans, onion-mushroom mixture and tomato puree in a saucepan. Add salt, sugar and mix. Simmer over low heat, covered, for 20 minutes.At the end, put the garlic (pass through a press).

We put the hot appetizer in jars and cover with lids. It remains to sterilize in a pot of water. At the bottom of the towel, warm water on the hangers of the cans. Sterilization time:

• 500 ml - 25 minutes
• 1 liter - 35 minutes

Roll up tightly and let cool. We store it in the apartment.

Mushroom caviar in jars

You can preserve mushrooms not only whole, but also make caviar from them.
In combination with carrots and onions, an amazing appetizer is obtained, which will turn out to be the most popular among all preparations. Caviar can not only be served with side dishes, but also spread on bread, used as a filling for pies. It is very convenient and practical.

Products required for caviar:

• 1 kg of mushrooms;
• 250 g onions;
• 250 g carrots;
• 50 g of garlic;
• 10 ml of vinegar essence;
• 70 ml of any vegetable oil;
• 10 g allspice;
• 10 g bay leaves;
• 5 g of pepper.

Cooking steps:

1. All mushrooms should be rinsed first, and then boiled, chopped in a meat grinder.
2. Onions must be peeled and cut into slices.
3. Rinse the carrots, also peel and grate.
4. Pour oil into a frying pan and pour onions and carrots, fry.
5. After that, the vegetables must also be chopped in a meat grinder.
6. Then all the products passed through the meat grinder must be put in a frying pan, add salt, spices and vinegar essence.
7. Garlic should be peeled, chopped and sprinkled with the rest of the food.
8. Fry until the liquid evaporates.

MUSHROOMS IN SOUR FILLING

For the preparation of such canned food, use all kinds of edible mushrooms, which should not be very old and quite healthy. Gingerbreads and chanterelles in vinegar, as well as other types of mushrooms, make a good garnish for meat. They are also used for making salads and vinaigrettes.

At the bottom of a liter jar put 1-2 bay leaves, 1 teaspoon of mustard seeds, 1/4 teaspoon of allspice and a little less black. To taste, add a head of onion cut into circles, horseradish, caraway seeds, nutmeg flowers and other spices.

Then mushrooms are placed in a jar, filled with a filling heated to 80 ° C, after which the jar is quickly sealed and sterilized for 40-50 minutes (depending on the capacity) at a temperature of 90 ° C or with a slow boil.

The composition of the fill is as follows: 1 part 8% vinegar and 3 parts water. On 1 liter of the mixture put 20-30 g of salt. The filling is prepared cold, or even better hot. A measured amount of water and salt is heated to 80 ° C, vinegar is added and, after thoroughly stirring the solution, pour jars of mushrooms to the top. Banks are filled 1.5 cm below the neck. After sterilization, they are immediately sealed, the quality of the closure is checked and cooled in a cold place.

If it is not possible to sterilize the mushrooms, you need to increase the acidity of the filling. For 1 liter of water in this case, take at least 1 liter of 8% vinegar, the amount of salt is left the same.

The fill can also be acidified with crystalline citric acid or liquid lactic acid. In this case, 20 g of citric acid or 25 g of 80% lactic acid are added to sterilized mushrooms per 1 liter of filling. If the mushrooms are not sterilized, more acids are added.

Hot canning of white and black milk mushrooms for the winter

Hot preserving of the mushrooms ensures that there are no infections and toxins that can cause digestive upset in humans.

To preserve white milk mushrooms for the winter on a liter jar you need:

• Bay leaves - 2 pcs.
• Allspice - 4-5 peas
• Acetic essence 80% - 1 teaspoon
• Salt to taste

Remove the pickled mushrooms from the marinade, put on a sieve and drain. Then place the mushrooms tightly in sterile jars, having previously put spices and salt on the bottom of the jars. Pour boiling water over the stacked mushrooms, cover with sterile lids and sterilize half-liter jars in boiling water for 35 minutes, liter jars - 45 minutes.After the sterilization time has elapsed, remove the jars from the water, add a teaspoon of vinegar essence to each and immediately roll up. Turn the rolled up jars upside down and keep under a blanket until they are completely cooled. Store in a dark, cool place.

You can also try to master the canning of black milk mushrooms for the winter according to a recipe in which it is more convenient to use jars with glass lids and clamps, since canned food is double sterilized.

Components:

• Peeled milk mushrooms - 1 kg
• Sunflower oil - 1.5 cups
• Onions - 150 g
• Bay leaves - 4-5 pcs.
• Allspice - 7-8 peas
• Table vinegar - 1 tablespoon per jar
• Salt to taste

1. Peel the mushrooms, rinse, chop and boil in salted water for 4-5 minutes.
2. After this time, drain the water, discard the mushrooms in a colander and let the water drain.
3. Then put the mushrooms in boiling vegetable oil and lightly fry them, then simmer under the lid for 10-15 minutes.
4. Then add finely chopped onion, salt and spices to the mushrooms and simmer until tender for about an hour over low heat.
5. Add vinegar to the mushrooms before stewing.
6. Put the hot mushroom mass in half-liter sterile jars, cover with sterile lids and sterilize in boiling water for 2 hours.
7. Then roll up and cool under the covers.
8. After 2 days, sterilize again in boiling water for 40 minutes.
9. Store in a dark and cool place.

How to pickle mushrooms for the winter

How to pickle mushrooms for the winter is important for every housewife to know, such an appetizer will be appropriate both on the festive table and on weekdays. You can marinate a variety of types of mushrooms - not only boletus, boletus, russula, boletus and boletus, but also greenfinches, bbw, champignons and many others

Marinating mushrooms is easy, using step-by-step recipes and basic canning rules, but in winter you can enjoy a variety of mushroom preparations.

Before pickling, the mushrooms need to be sorted, peeled, then soaked - depending on the type of mushroom. Small mushrooms can be marinated whole, and large ones are better cut

When pickling mushrooms, it is important to know that in some mushrooms the caps are pickled separately from the legs (for example, in porcini mushrooms, aspen mushrooms). Next, the mushrooms are boiled, put in jars and poured with marinade

When and how much to boil and what marinade to pour depends on the type of mushrooms and the recipe.

How to pickle butter

The peculiarity of oil is that you need to remove the top film from them. Before pickling butter, you must boil them several times to get rid of possible radiation. Boil the boletus takes only 10 minutes. The amount of marinade should not exceed a fifth of the number of mushrooms in the jar.

It is best to marinate butter with such spices as cloves, black peppercorns, bay leaves.

Pickled mushrooms

It is believed that honey mushrooms are ideal mushrooms for pickling. It is best to take small and young mushrooms for pickling. Honey mushrooms need to be poured with water for a quarter of an hour, and then washed thoroughly. Then you should prepare the marinade according to the recipe, pour over the mushrooms and roll up the jars.

It is important not to forget about sterilization

Pickled milk mushrooms

You can not pickle old milk mushrooms, as well as wormy mushrooms. Good mushrooms should also be washed thoroughly (with the coarse side of a dish sponge). Milk mushrooms must be soaked, changing the water every three hours. To improve the taste, you can add horseradish, cherry and currant leaves to the rolling.

Marinated porcini mushrooms

There are two main ways to marinate porcini mushrooms - in the first, the mushrooms are boiled in the future marinade, in the second - separately. There are recipes with sterilization, and there are without it

You should know that in the case of porcini mushrooms, it is important not to overdo it with spices so that they do not "kill" the natural aroma

Marinated chanterelles for the winter

Chanterelles are easily harvested.For chanterelles, you need to trim the legs, rinse, put in a low saucepan, salt, add vinegar and seasonings. It is not necessary to cook the chanterelles for long - a quarter of an hour. Mushrooms should be cooked over low heat, it is necessary to remove the foam. To avoid overcooking mushrooms, you need to take them out in time and rinse with cold water. Readiness can be understood when the mushrooms fall to the bottom, and the marinade becomes viscous. Then the chanterelles are laid out in jars and poured with marinade, sterilized for half an hour and tasted after three weeks.

Preparing salad for the winter with mushrooms and vegetables

It's no secret that pickled eggplants are pretty much like mushrooms. But in order to enhance the taste and aroma of such a preparation, some cooks add real forest mushrooms to it.

There is nothing difficult in preparing this unusual appetizer. To do this, you only need to purchase the following components:

• medium-sized blue eggplants - 5 pcs.;
• fresh forest mushrooms - about 300 g;
• multi-colored sweet pepper - 6 pcs.;
• large sweet tomatoes - 6 pcs.;
• onions - 3 pcs.;
• garlic cloves - 5 pcs.;
• hot red pepper - 1 pod;
• beet sugar, table salt - add at your discretion;
• table vinegar - about 3-4 large spoons;
• refined vegetable oil - 2/3 cup;
• fresh greens - 1 large bunch.

Cold pickling of mushrooms

A distinctive feature of this method is that the mushrooms are not boiled beforehand, but are used raw. Milk mushrooms, russula, volushki, mushrooms, etc. are perfect for this technology. These mushrooms can be salted separately or mixed.

Ingredients:

• Mushrooms - 1 kg
• peppercorns - 5 pcs.
• 100 g salt
• Bay leaf - 3 pcs.
• garlic - 4 cloves
• dill - a large bunch
• Carnation - 4 pcs.

Preparation:

1. In order to prepare canned mushrooms, you must first rinse them very well, peel them and fill them with brine (about 20 grams of salt per liter of water). Withstand three days, be sure to change the water several times a day! Then start salting.
2. Put spices, 2 chopped garlic cloves, half dill on the bottom of the dish. Lay the mushrooms in 2 cm thick layers. Sprinkle each layer with salt (40 grams per kilogram of mushrooms), garlic, chopped dill.
3. Add spices on top, cover with a lid or napkin and put oppression. As the mushrooms settle, you can add fresh ones using a similar technology.
4. Salted mushrooms can be eaten: mushrooms in a week, milk mushrooms, russula and volushki in a month, and Valui in two months.

Features of the preparation of pickled mushrooms

Do I need to soak mushrooms

It is better to pre-soak the mushrooms in salted water (maybe some worms will not like it and they will crawl out on their own).

If you have mushrooms that quickly darken (oxidize), add a little lemon juice or citric acid to the water.

Do boletus and mushroom legs eat

If you have boletus in your basket, their legs are like paper, tasteless, fibrous. They must be removed and discarded. Only hats are canned and eaten. Do not regret that there will be fewer mushrooms at once, believe me, it is unlikely that you will be pleased to chew on a canned loofah.

Honey agarics usually have thin long legs. They are also tasteless, cut off without hesitation.

These are boletus, their legs must be cut off

This is what autumn mushrooms with long legs look like.

How to chop mushrooms before canning

Small mushrooms are harvested whole. And large ones are cut into large pieces. Large because during cooking the size of the mushrooms is significantly reduced.

Proportions of mushrooms and brine (marinade)

I deliberately do not write for what volume of mushrooms, how much brine is needed. They are greatly reduced during cooking. As soon as you boil the mushrooms for the first time, drain the water and estimate how much product you have. And estimate by eye whether a liter of brine is enough for you or if you need more.

There should be a little brine. Let him wash the mushrooms, but they should not float in the brine, as in liquid soup.Our mushroom “soup” is very thick and dense.

Is it possible to eat pigs

About pigs. It is common knowledge that they contain substances that gradually accumulate in the body of lovers of these tasty but dangerous mushrooms.

And at the most unexpected moment, a person may become ill, because the amount of poison in the body will reach a critical level. And then - to the hospital, if you have time. Therefore, I do not collect or prepare them. And whoever cooks uses the same recipe. And I used to eat such pigs, to be honest, it turns out very tasty!

This is what pig mushrooms look like.

What to do with oil

If you have collected butter, then you can remove the skin from the caps (scrape with a knife) so that the marinade does not darken. If this moment does not scare you, you can not peel anything, but cook directly with the skin.

Autumn honey mushroom: this ring under the hat (skirt) is a distinctive feature of real, edible honey mushrooms. Poisonous (false) ones do not have it.

What are the best mushrooms

The most delicious mushrooms prepared according to our recipe are honey mushrooms and tubular mushrooms with dense pulp: porcini, aspen, boletus, etc. And mushrooms.

Canned mushrooms come out slippery, luxurious, meaty ... just lovely!

Honey mushrooms!

How to serve canned house mushrooms

Before serving, you need to drain part of the brine, season with oil (vegetable or olive). You can also finely chop the garlic and add the onion circles. Taste and salt if necessary.

What mushrooms are suitable for conservation

Preserve only good, fresh, young mushrooms (and check your handbook if in doubt what kind of mushroom you are holding). Cut off any excess (tasteless legs, parts eaten by worms or dried out). It is advisable to collect them 2-3 days after the rain - mushrooms born in the heat (like old mushrooms) can accumulate harmful substances.

Is it possible to interrupt the mushroom harvesting process

Mushrooms, boiled 1 time, can be cooled and sent to the refrigerator, completing canning the next day or even every other day. After all, it often happens that the hostesses, after picking, sorting out, cleaning the mushrooms, fall off their feet, and it’s already deep night in the yard ... It’s better to boil it once and put things off in order to sleep well and gain strength.

If you come across delicious raincoats, I think it is better to fry them or send them to mushroom soup than canning.

Enjoy your meal!

Canned mushrooms. Recipe number 2

Honey mushrooms are probably the easiest mushrooms to pick up. Sometimes you don't even need to go to the forest to collect a whole box. If there is a tree stump on your site, but one day it will be possible to find a whole "family" of these cute sweets on it. Honey mushrooms in the marinade are just the top of their superiority. Therefore, those who want to feast on delicious canned mushroom in winter should take note of this recipe.

Ingredients

• Small mushrooms - 0.5 kg;
• Water - 1 L;
• Allspice - 8 pcs.;
• Garlic - 2-3 cloves;
• Bay leaf - 2 pcs.;
• Table vinegar 9% - 2 tablespoons;
• Salt -2 tbsp;
• Granulated sugar - 1 tablespoon

Preparation

1. First, sort the mushrooms, remove the films under the caps, rinse and soak for 10 minutes in cool water with a little salt and citric acid. Thanks to this preparatory exposure, the mushrooms will not darken during the heat treatment.
2. After the allotted time, we remove the mushrooms from the water, dry them and put them in a saucepan. Fill the mushrooms with cold water and put on fire. After boiling, cook them for 10-15 minutes.
3. After that, discard the mushrooms in a colander, and drain the water. Then we carry out a repeated decoction of honey agarics. Fill with water, put on fire, and after boiling, we watch when the mushrooms begin to sink to the bottom. As soon as this happened, turn off the burner and start cooking the marinade.
4. Pour a liter of water into a clean saucepan, add salt and sugar, add all spices, with the exception of vinegar, and chop the garlic into slices. We put the dishes on fire and cook after boiling for 10 minutes.A minute before turning off, pour vinegar into the marinade.
5. At this time, we fill sterile jars up to the shoulders with mushrooms and fill them with hot brine. After that, the container should be immediately rolled up with clean lids. Having wrapped in warmth, we leave our billets from honey agaric to cool. Then we define them for storage in a cellar, basement or in any other cool place.

On a frosty winter evening, how nice it is to enjoy fried potatoes with honey agarics!

Terms and rules for storing canned mushrooms in winter

Canned mushrooms should be stored in a cool, dark place with an approximate temperature of 8 ° C. The ideal place is the cellar
... It is recommended to use glass containers with glass lids. Subject to all the rules, the shelf life can be 2 years. It is not forbidden to put jars in the refrigerator, where they can also stand for at least 2 years.

For storage, not only temperature conditions are very important, but also the amount of acetic acid. Cookware should be made of material that is not subject to oxidation. If the tin lid is swollen, then the product is unusable.

Canning snow white mushrooms recipes for beginners

An easy recipe for novice cooks and those who simply want to taste beautiful pickled boletus during the winter months.

Mushrooms are prepared as follows:

1. Peel the young snow-white mushrooms and rinse a little with cold water.

2. Put a saucepan with cool water on the stove, add a little salt and vinegar. Boil the marinade, and then immerse the boletus in it.

3. When the snow-white mushrooms boil, take the dishes (preferably made of clay) and move the mushrooms from the pan into it, leave for 24 hours.

4. Wash painstakingly boletus mushrooms in the marinade in which they were cooked, collect with a colander and place in dry, spotless jars with a cap upward.

5. Boil a little more low-percent acetic acid with salt, bay leaf and hot dark pepper. Pour this consistency over the mushrooms in the jar.

6. Melt the olive oil and pour over the white mushrooms. Tie the neck of the jar with a plastic bag or close it with a nylon cap. Refrigerate.

How to properly preserve porcini mushrooms in jars for the winter

Before preserving milk mushrooms in jars for the winter, you need to choose a suitable layout of products, for example, this:

• fresh thick milk mushrooms
• lemon acid
• salt

Before preserving the mushrooms, rinse the peeled raw materials, cut the coarse ones into 2 or 4 parts and boil in water with a small addition of salt and citric acid. Then drain, rinse with cold water and put well-dried in jars to a height of 1.5 cm below the edge. Pour brine (1 tablespoon of salt without top for 1 liter of water), close the lids and sterilize at 100 ° C for 90–95 minutes. Cool the jars immediately after sterilization. After 2 days, sterilize the mushrooms again for 45-50 minutes at 100 ° C. For long-term storage, repeat sterilization after 2 days (45-50 minutes at 100 ° C

To do this, add to 1 liter of water:

• Salt - 20 g
• Citric acid - 5 g

Peel and rinse freshly picked mushrooms. Before preserving the mushrooms for the winter, they need to be cut into several pieces and boiled in salted and acidified water until tender. Transfer the boiled mushrooms to sterile jars, pour over strained hot broth, cover with sterile lids and sterilize half-liter jars in boiling water for 1 hour 10 minutes, liter jars - 1 hour 30 minutes. After sterilization, immediately roll up the jars, turn them upside down and cool under a blanket. Store in a dark and cool place.

We also suggest finding out a way to properly preserve milk mushrooms with vegetables and fragrant herbs.

Components per liter can:

• Milk mushrooms - 500 g
• Carrots - 300 g
• Onions - 50 g
• Parsley roots - 100 g
• Tomatoes - 400 g
• Garlic - 1 clove
• Parsley and celery greens - 1 small bunch each
• Bay leaf -1-2 pcs.
• Allspice - 4-5 peas
• Salt - 30 g
• Sugar - 10 g

For white milk mushrooms, separate the caps from the legs.

Peel the legs from the ground, put everything in a saucepan and boil until tender.

During cooking, add peeled carrots, onions and parsley root to the mushrooms.

Cut the boiled mushrooms with vegetables into pieces and mix with the chopped tomatoes.

Strain the mushroom broth, add salt and sugar to it, heat to a boil and boil, as a rule, almost half.

At the bottom of sterile jars, put chopped herbs, bay leaves, a clove of garlic and peppercorns.

Then put the boiled mushrooms with vegetables and pour over the mushroom broth.

Cover the jars with sterile lids and sterilize in boiling water half-liter - 25 minutes, liter - 40 minutes.

Then roll up, turn upside down and stand under a blanket until completely cooled.

Store in a dark, cool place.

Sorting

by type and size

And on the table, for example, the same small mushrooms will look much more beautiful than an assortment of different sizes on one dish.

This step is not required for all mushrooms. But if:

• mushrooms are very dirty, you can facilitate their cleaning by soaking them for a short time in salted water;
• honey mushrooms
  soak in strongly salted water for 1 hour and then rinse under a strong stream of tap water, they will be perfectly cleaned of dirt and debris, which will save you a lot of time and effort.

• valuey
  and pigs
  before pickling, they must be soaked in cold salted water for 2 days with a change of water every 10-12 hours.
• except milkmen
  , mushrooms should not be kept in water for a long time - they will absorb excess water, which is not very good for subsequent processing.

Each mushroom must be examined and processed with an "individual approach": for some, remove the skin from the cap, for others, remove the stem, and cut the third into pieces. Some mushrooms (boletus
) dipped in boiling water for a minute - it's easier to peel the skin; others are categorical opponents of water, they are cleaned dry.

After cleaning, many housewives immerse the mushrooms in salted and / or acidified water (1 teaspoon of salt and 2 g of citric acid per 1 liter of water) so that they do not darken.

Canned mushrooms. Recipe number 1

Ingredients

• - 1.5 kg
  +
  —

• - 1.5 l
  +
  —

• - 1.5 tbsp. l.
  +
  —

• - 150 ml
  +
  —

• - 3/4 cup
  +
  —

• - 1.5 tbsp. l.
  +
  —

• Fragrant peppercorns
  - 7-8 pcs.
  +
  —

• - 4-5 pcs.
  +
  —

• Mustard seeds
  - 0.5 tsp
  +
  —

Preparation

Champignons are one of the few mushrooms that have versatile cooking applications. These beauties are most often used in salads, they are actively added to soups, pizzas, roasts, gravies, casseroles, julienne, stews and many other dishes.

In addition, champignons cooked according to this recipe will become an excellent independent snack at a gala event, so to speak on a fork as a snack. We dare to assure you that you can't pull off such mushrooms by the ears, well, very tasty... So, let's get down to culinary sculpting.

• For harvesting, it is better to choose small whole mushrooms. We rinse them thoroughly under running water, removing the films.
• Now we start cooking the marinade itself. This is absolutely not a complicated matter. Take a saucepan and pour cold water into it. Pour salt and sugar there, throw in lavrushka and pepper with mustard, pour vinegar and sunflower oil, and put on fire.
• When the brine starts to boil, we send the mushrooms to boil over low heat for 35-40 minutes. Do not be so surprised, 40 minutes and no less, believe me, the mushrooms will be incredibly tasty and elastic.
• After the specified time, we put the mushrooms in sterilized jars, fill the marinade with boiling water up to the neck (lavrushka, peppers and mustard can also be drained into the jars, it will be even better) and roll up the lids.
• However, if you are unbearable, then you can wait until the mushroom marinade cools down, leave them directly in the fragrant salted water in the refrigerator for 24 hours and the next day you can sincerely gulp the yummy.

It is worth noting that in the recipe, vinegar is poured into water at the very beginning, although it is often added in many recipes. a couple of minutes before the end of the preparation of the brine. Our method is just this, it has been tested over the years, mushrooms are amazing and without a pungent vinegar smell and taste.

From 1.5 kg of champignons, three liter jars of canned mushrooms are obtained, and believe me and check, this is many times cheaper and tastier than purchased products.

If you decide to serve champignons on the table with hot potatoes as an independent snack, then adding a little garlic and sprinkling with fragrant sunflower oil will not leave indifferent eaters and will be amazed how they disappear from the plate at the speed of light.

* Cook Tips

Sterilizing jars is extremely necessary for any blanks if you want to keep food for a long time in its original canned form. Disinfection of containers can be carried out in several ways:

1. Sterilization over steam.
   The most popular way. To do this, a special nozzle with a recess for the neck of a can or a net is placed on a pot of water standing on a fire, and glass containers are installed on top of it, upside down. Having boiled, the water begins to evaporate, and the steam escaping outside produces heat treatment of the vessels. The exposure time is 5-15 minutes. By the way, the lids can be thrown into boiling water so that they are also sterilized in parallel.
2. For happy owners of a dishwasher
   processing of glass containers is a trifling matter. One has only to put the cans in the machine and run the sink at the maximum temperature (over 60 ° C) without adding detergent. That's all science.
3. But for those who are still not a woman, but a dishwasher, a good way would be boiling dishes
   ... Fold the jars into a wide and deep saucepan, fill it with water so that they themselves are filled with liquid "to the ears", and put on fire. After boiling, leave the container to sterilize for 10-30 minutes (the time depends on the volume of the cans).