How to quickly cook mushrooms for the winter at home

For fans of "silent hunting" any kind of mushroom is of value. However, many are called mushrooms as one of the most popular.

To save a large number of their favorite mushrooms for the winter, culinary specialists use different methods: pickling, pickling, drying and freezing. Pickled and salted mushrooms are especially appreciated, which can decorate the festive table, as well as unexpectedly transform a quiet family dinner.

How can you quickly prepare saffron mushrooms at home so that a rich forest harvest does not spoil? The first step is to process the mushrooms: clean them from forest debris and rinse well. After cleaning and washing, fruiting bodies are sorted by size: small ones will go for pickling, a little more for pickling, and large specimens can be fried with vegetables and closed, like a harvest for the winter.

Note that when pickling a preservative acts vinegar or citric acid. This will not give bacteria a chance of reproduction. Various spices and spices are also added to the marinade. You can add garlic, carrots, onions, blackcurrant leaves and horseradish to the marinade. However, do not get too carried away, because mushrooms have a unique aroma and taste.

For salting mushrooms, they mainly take only salt and spices, without the addition of vinegar and sugar. Although there are many recipes for pickling and pickling, we offer some of the most interesting. With their help, you can prepare delicious, fragrant and mouth-watering mushrooms.

To make mushrooms correctly and tasty, use the quick ways to cook them.

A quick way to marinate saffron mushrooms for the winter with wine vinegar

Every housewife should have this simple recipe in their cooking records. Thanks to the classic version of marinating saffron mushrooms for the winter, a delicious snack is quickly and simply obtained.

• 3 kg of fruiting bodies;
• 4 branches of dill;
• 15-20 peas of black pepper;
• 10 peas of allspice;
• 5 clove inflorescences;
• 1.5 tbsp. l salts;
• 2 tbsp. l Sahara;
• 4 tbsp. l wine vinegar.

How quickly and easily can marinated mushrooms be tasted in 2-3 days?

Universal recipe for pickled instant mushrooms

A universal recipe for pickled instant mushrooms makes it possible to consume fruiting bodies immediately after cooling or to store them in jars for special occasions. Note that a supply of pickled snacks will never hurt, especially if guests unexpectedly come to you.

• 2 kg of fruiting bodies;
• 100 ml of vegetable oil;
• 1 tbsp. l salts;
• 1.5 tbsp. l Sahara;
• 100 ml of vinegar 9%;
• 800 ml of water;
• 4 things. bay leaf;
• 10 clove inflorescences.

How to pickle saffron mushrooms properly thanks to the quick method, will show the step-by-step instructions described below.

1. Boiled and peeled mushrooms boil in boiling water for 15-20 minutes.
2. While the mushrooms are boiling, prepare the marinade: combine in the water all the spices except vinegar.
3. Boil for 10 minutes and gently pour vinegar.
4. Remove from heat, spread the mushrooms with a slotted spoon in sterile jars and pour the marinade.
5. Cover with lids, cover with something warm and allow to cool.
6. Take out in a cool place or store in a refrigerator.

How to pickle mushrooms with garlic in a quick way

How to quickly marinate saffron mushrooms so that in winter they revive the boring assortment of everyday menus? The garlic pickling recipe is exactly what you need!

• 2 kg of fruiting bodies;
• 8-10 cloves of garlic;
• 6 peas of black and allspice;
• 3 tbsp. l vinegar 9%;
• 3 tsp salts;
• 500 ml of water;
• 1.5 tbsp. l Sahara;
• 4 things. bay leaf.

How to quickly marinate mushrooms with garlic? The recipe below with a step-by-step description will help you figure this out.

1. Boiled saffron milk after cleaning and washing in salted water for 5 minutes.
2. Drain, pour a new portion of water and boil again for 5 minutes., Discard in a colander and leave to drain.
3. A quick marinade for saffron mushrooms is prepared like this: boil the water from the recipe, add salt and sugar, mix.
4. Pour all the spices except garlic and vinegar, and let the marinade boil for 5 minutes.
5. Squeezed and cooled mushrooms in sterilized glass containers, pouring slices of garlic.
6. Pour vinegar into the hot marinade, stir, remove from the stove and pour the mushrooms.
7. Close tight covers, cover with a blanket and leave in this position to cool. Then take it to a cool basement or leave it in storage in the refrigerator.

How to make mushrooms in a marinade with vinegar essence in a quick way

Making saffron mushrooms in a quick pickling with vinegar essence is a delicious and fragrant recipe for a cold appetizer.

• 3 kg of fruiting bodies;
• 1.5 tsp vinegar essence 70%;
• 6 tbsp. l vegetable oil;
• 2 dill umbrellas;
• 700 ml of water;
• 4 cloves of garlic;
• 2 tbsp. l salts;
• 1.5 tbsp. l Sahara;
• 10 peas of black pepper.

A step-by-step recipe will show how to quickly and tasty marinate mushrooms with vinegar essence.

1. Mushrooms are cleaned of forest debris, washed and stacked in an enameled pan.
2. Pour water, allow to boil and boil for 20 minutes., Removing the foam.
3. Spread in a metal sieve or colander and leave to drain.
4. Pour water into the enameled pan, the amount of which is indicated in the recipe, and let it boil.
5. Enter all the spices and spices (garlic cut into slices) and boil for 5 minutes.
6. Mushrooms are sent to the marinade, boiled for 15 minutes. and removed from the fire.
7. Mushrooms are distributed in dry and clean cans, poured with hot marinade to the very top and rolled up.
8. Allow to cool, and then take out to a cool and dark room.

A quick way to make saffron mushrooms with dry salting

This quick and easy recipe will make it possible to prepare mushrooms for the winter in large quantities. For gourmets, salted mushrooms on the festive table are one of the long-loved snacks. Such fruiting bodies will be ready for use within a week after salting.

• 3 kg of fruiting bodies;
• 150 g of salt.

A quick method for making saffron mushrooms with dry salting is described step by step. In this embodiment, the pre-treatment of mushrooms takes place without the use of water. We clean fruit bodies with a damp kitchen sponge or an old toothbrush.

1. The prepared mushrooms are placed in glass jars with a large neck with their caps down.
2. Each layer of mushrooms, which should be no more than 6 cm, is sprinkled with salt.
3. On top we cover with gauze, inverted with a small plate and press down with a load (a plastic bottle filled with water can serve as a load).
4. After 4-5 days, the mushrooms will completely settle, cover with brine and be ready for use.

How to quickly prepare mushrooms for the winter hot way

This option of cooking salted saffron mushrooms will allow you to enjoy the snack after 4-7 days. Although mushrooms cook quickly, their taste can surprise even picky gourmets.

• 4 kg of fruiting bodies;
• 4 tbsp. l non-iodized salt;
• 5 cloves of garlic;
• 2 dill umbrellas;
• Leaves of horseradish and blackcurrant.

How to quickly prepare mushrooms for the winter, using the recipe for a hot version of salting, will tell you a phased description.

1. To clear mushrooms from forest debris: needles, the remains of foliage and grass.
2. Cut off the stiff ends of the legs and rinse with plenty of water.
3. Boil for 15 minutes in boiling water, removing dirty foam from the surface of the liquid.
4. Catch mushrooms with a slotted spoon and put in a colander to drain.
5. At the bottom of an enameled pan, place a “pillow” of blackcurrant and horseradish leaves.
6. Spread mushrooms upstairs, stacking their hats down and pouring salt.
7. Each layer also needs to be sprinkled with chopped garlic and dill umbrellas.
8. Cover the upper level with horseradish leaves, cover with a cloth and press down with a load.
9. Store in a dark basement for up to six months.

Fast frying saffron mushrooms in vegetable oil

Fast frying saffron mushrooms will make a tasty independent dish. Fried mushrooms can also be added to salads and pizzas.

• 2 kg of mushrooms;
• Vegetable oil;
• Salt and ground black pepper to taste.

1. Cut the peeled mushrooms into slices and put in a hot pan with vegetable oil.
2. Fry until golden brown, add salt and pepper, mix and can be put on the table.
3. To close fried saffron mushrooms for the winter, they are laid out in sterilized jars, pour 2-3 tbsp from above. l hot vegetable oil and roll up metal lids.
4. Store in the refrigerator or take out in a cool dark place.