Dry breasts: recipes for mushroom preparations for the winter

In our country, the breasts have successfully established themselves as one of the most delicious fruiting bodies. The most popular are white, black and dry breasts. The latter species differs from its relatives in the absence of bitter milky juice. And although these mushrooms are considered inedible abroad, we can process them as you like: salt, pickle, fry, cook, freeze, bake, etc. Dry mushrooms prepared for the winter are very appreciated on the tables of many families.

However, before embarking on various preparations, dry breasts should be thoroughly cleaned of dirt and debris, and all damaged places should be removed. You can use a dry kitchen sponge or a regular toothbrush to wipe each head of the mushroom. And to remove the rotten areas, it is better to use a knife. The cleaning procedure should take place in water, which is recommended to be constantly changed.

Then you need to soak the milk for 3 days, while changing the water at least 3 times a day, otherwise the product may ferment and deteriorate. It is important that the fruiting bodies are completely immersed in the liquid during soaking, otherwise they may darken upon contact with air.

However, this is not all recommendations for proper initial processing! Before choosing recipes for the winter, dry breasts need to be boiled. This is not difficult: peeled and soaked fruit bodies are immersed in water, put on fire and brought to a boil. Boil for 20 minutes, removing the resulting foam. Transfer to a sieve or colander to remove excess fluid. Then it’s the small business - choose the processing method you like and bring it to life in your kitchen.

Hot hot pickles for winter: a quick recipe

Dry mushrooms pickled for the winter are not in vain considered a favorite snack on the festive table. As in the good old days, today it is impossible to imagine any feast without pickled mushrooms.

• The main product is 3.5 kg;
• Water - 1 L;
• Salt - 1.5 tbsp. l .;
• Sugar - 2.5 tbsp. l .;
• Vinegar 9% - 100 ml;
• Dried bay leaves and clove buds - 5 pcs.;
• Black and allspice - 7 peas each.

We make a preparation for the winter of dry mushrooms by hot pickling. Recall that the hot method involves boiling fruit bodies directly in the marinade, which will allow the appetizer to cook faster.

How to pickle dry mushrooms for the winter cold way

Delicious billets are used to make delicious preparations for the winter. This is evidenced by the volume of mushroom preservation in the homes of many Russian families.

So, pickled mushrooms are a great opportunity to provide an exquisite snack with winter family gatherings, as well as festive feasts. In addition, such mushrooms can become the basis for many salads.

• The main product is 2.5 kg;
• Salt - 3 tsp;
• Sugar - 5 tsp;
• Purified water - 3-4 tbsp .;
• Bay leaf and dried cloves - 3 pcs.;
• Garlic - 3 cloves;
• Vinegar 9% - 5 tbsp. l .;
• Vegetable oil - 5 tbsp. l .;
• Black pepper grains - 13 pcs.

How to pickle dry mushrooms for the winter, taking as a basis the cold method in which mushrooms are boiled separately from the marinade?

1. Having cleaned, soaked and boiled the main product, set it aside, and in the meantime, prepare the marinade.
2. Separately, in a saucepan we combine water, salt, sugar, vinegar, oil and other spices, including garlic, which must be passed through a press or finely chopped.
3. Boil the marinade over an average of 7 minutes on low heat.
4. The boiled mushrooms are distributed in sterilized jars and then pour the hot marinade, roll. You can close the capron lids, but in any case, the workpiece must be completely cooled before being sent to the basement.
5. We take it out to the basement or leave it in the kitchen, putting the snack on the shelf of the refrigerator.

How to Pickle Dry Mushrooms for the Winter with Cinnamon

Among the recipes intended for cooking dry pickled mushrooms for the winter, the cinnamon option is very popular. This spice gives the dish a light sweet taste, and also enriches the aroma.

• Prepared dry breasts - 2 kg;
• Cinnamon sticks - 2 pcs.;
• Acetic acid (70%) - 1 tsp;
• Clove and bay leaf - 2 pcs.;
• Sugar - 1 tbsp. l .;
• Salt - 1 tbsp. l (without slide);
• Black pepper (peas) - 7-10 pcs.

How to pickle dry mushrooms and get an amazing snack for the festive as well as everyday table for the winter?

• Prepared (peeled, soaked and boiled) mushrooms are distributed in sterilized banks.
• Preparing the marinade: put the pot of water on the fire and add all the spices except vinegar and cinnamon.
• Bring to a boil and boil for about 5 minutes.
• Add acetic acid and cinnamon, boil for another 5-7 minutes.
• We filter the marinade and fill them with jars of mushrooms.
• We roll it up, let it cool under a warm cloth, and then take it out to a cool room for further storage.

How to prepare dry mushrooms in tomato for the winter

Another way to pickle dry mushrooms for the winter is to add tomato or ketchup.

• The main product (prepared) - 1.5 kg;
• Tomato paste - 350 g (if ketchup, then 250 g);
• Vegetable oil;
• Garlic - 3 cloves;
• Salt, sugar, ground pepper - to taste;
• Water - 0.5 L;
• Bay leaf - 2 pcs.;
• Vinegar - 2 tbsp. l

How to prepare dry mushrooms for the winter, pickling them in a tomato? The presented step-by-step description will facilitate the work for each hostess.

1. Fry fruit bodies in vegetable oil until the liquid evaporates.
2. Add tomato paste or ketchup (dilute in water from the recipe), stir.
3. Add to taste sugar, salt, pepper, garlic, passed through the press, and bay leaf.
4. Simmer the workpiece over low heat for 30 minutes, then pour the vinegar.
5. Stew for another 10 minutes, remove the bay leaf and pour into sterilized jars.
6. Sterilize the workpiece for 30 minutes and then roll up the lids.
7. Allow to cool and take to the basement for storage.

How to cook dry breasts for the winter: salting recipe

Salting is also a popular method of harvesting dry breasts for the winter. In this case, only 3 products are used - the fruiting bodies themselves, salt, as well as fresh leaves of currant or cherry.

• Mushrooms of mushrooms (peel, soak and boil) - 4 kg;
• Salt (not iodinated) - 170-200 g;
• Cherry and / or currant leaves - 20 pcs.

The recipe for preparing dry breasts for the winter is quite simple, its technique is as follows:

1. Cover the bottom of a clean, dry salting dish ½ with fresh leaves, which will add a crispy texture to the snack.
2. Then lay out in layers - mushrooms (with caps down) and salt (40-50 g per 1 kg of the main product).
3. Cover with the remaining leaves and pour 2-3 tbsp. cold boiled water.
4. Put the plane with the load on top and take it out to the basement.
5. Mushroom readiness can be checked after 20 days.

How to make dry mushrooms for the winter in jars

It is very beneficial to use this recipe if you do not have the right pickle dishes on hand.

In this case, glass jars are the best way out. We prepare dry mushrooms for the winter, and we get an excellent snack for the holiday and for every day!

• Gruzdi (prepare in advance) - 3.5 kg;
• Salt - 170 g;
• Bay leaf and dried clove buds - 4 pcs.;
• A mixture of peppers peas - 15 pcs.;
• Dill - 1.5 tsp;
• Fresh dill - 1 bunch;
• Boiled water (cold);
• Currant / grape leaves.

A step-by-step recipe will show how to cook dry breasts for the winter?

1. Wash and dry fresh leaves, rinse fresh dill with water, and then chop.
2. In a common bowl, mix all the ingredients (except fresh leaves) and mix by hand.
3. Pour the mass 3-4 tbsp. cold boiled water and set aside for 4-6 hours, but do not forget to periodically mix the contents.
4. Meanwhile, lay fresh leaves on the bottom of each glass jar. Banks first need to be boiled, and then dried.
5. Distribute the infused mass over the banks and fill with the remaining brine.
6. Cover with tight nylon covers and take out to the basement for salting for 2.5 weeks.

Dry breast caviar recipe with onions and carrots for the winter

A recipe for dry breast caviar will help you organize a quick snack for the winter, as well as start a snack with various dough products - pies, pies, tartlets, pizzas, etc.

• Gruzdi - 2 kg;
• Onions and carrots - 0.5 kg each;
• Salt, pepper - to taste;
• Vegetable oil;
• Vinegar 6% - 4-5 tbsp. l

A recipe for harvesting dry mushrooms for the winter will help every housewife surprise at the table all the household and guests.

1. Peel, rinse and grind carrots and onions in a meat grinder.
2. Fry in vegetable oil and put in a deep saucepan or any other stewing container.
3. Mushrooms also grind in a meat grinder 1 or 2 times, depending on the desired grain size.
4. Add the mass to the vegetables, pour 0.5 tbsp. oil and simmer over low heat for 40 minutes, stirring occasionally.
5. Add salt and pepper to taste and simmer another 10 minutes.
6. At the very end, add vinegar and distribute the hot mass to sterilized jars, roll up.
7. Remove the cooled workpiece to the basement or cellar.

How to freeze dry breasts for the winter

How else can you cook dry breasts for the winter? Many housewives freeze fruiting bodies, and then prepare delicious dishes from them.

• Mushrooms mushrooms;
• Water;
• Salt.

How to freeze dry breasts for the winter, the following description will show:

1. After soaking, the main product is cut into large pieces and boiled by adding 1 tbsp to 1 liter of water. l salt. Fruit bodies should be completely immersed in water. You can add a pinch of citric acid before boiling water so that the fruit bodies retain their natural color as much as possible.
2. Cook for 15-20 minutes, carefully removing foam from the surface.
3. Then dry the mushrooms on a kitchen towel and put in portions in plastic containers or plastic bags.
4. Put in the freezer for up to 10 months.

Important: Mushrooms should not be re-frozen, so you should put as much of the main product in one container as you need to prepare one dish.