How to preserve oyster mushrooms for the winter at home

Mushrooms are a useful and nutritious product that is perfect for preparing a wide variety of dishes: soups julienne, salads, sauces, etc. For caring housewives it is very important to prepare mushrooms for the future, so that in winter you can delight your relatives with delicious dishes from them.

Today we will talk about oyster mushrooms, which are considered one of the most popular representatives of fruiting bodies in Russia, Ukraine and Belarus. These mushrooms are very tasty, they contain a huge amount of useful and nutrients. From them you can cook a lot of blanks for the winter.

Is it possible to preserve oyster mushrooms and how to do it right?

The most delicious can rightly be called canned oyster mushrooms. We offer you to learn how to preserve oyster mushrooms at home. The process itself is not complicated, as it might seem at first. The main thing is to choose your favorite recipe and observe the specified proportions.

There are many recipes for canned oyster mushrooms, and in this case, the mushrooms are cooked quickly and do not lose their taste. For harvesting, young mushrooms with small hats are taken. As a result, canned oyster mushrooms are very tasty and fragrant.

Many housewives are able to pickle store mushrooms, so sometimes they ask how to properly preserve forest oyster mushrooms. The process is the same: rinse the caps thoroughly, paying more attention to the plate side. The fact is that it is in the plates that garbage is collected and if the mushrooms are poorly processed, the safety of the workpiece may be called into question.

Recipes for canned oyster mushrooms for the winter include mandatory primary processing of mushrooms. To begin with, they should be cleaned of dirt and washed in water. Sometimes, if the pollution is large - soak in water for 1 hour. Peeled oyster mushrooms put in a pot of boiling water and boil for 20-25 minutes. Next, you can begin to prepare for preservation of the proposed recipes.

Prescription for mushroom oyster mushrooms for the winter at home

This recipe for canning oyster mushrooms at home is considered to be the easiest in composition. However, its taste is in no way inferior to even the most original versions of pickled mushrooms.

• Oyster mushrooms - 2 kg;
• Water - 700 ml;
• Vinegar 9% - 4 tbsp. l .;
• Bay leaf - 10 pcs.;
• Salt - 1.5 tbsp. l .;
• Sugar - 2 tbsp. l .;
• Black pepper peas - 1sh.

Cut the mushrooms boiled in advance and cut into sterilized jars.

Prepare the marinade: dissolve salt and sugar in hot water, add vinegar, lavrushka and black pepper.

Let it boil for 5 minutes and gently pour into oyster jar.

Close tight caps, refrigerate at room temperature and put in the refrigerator for storage.

You can start mushroom tasting in 3-5 days.

This recipe for the preservation of oyster mushrooms will pleasantly surprise your guests with the taste and aroma of the forest.

Preservation of oyster mushrooms at home: a recipe for the winter

According to this recipe for the preservation of oyster mushrooms for the winter, an excellent preparation for the holiday table is obtained. Only in this case, do not immediately roll up the jars, but it is better to send them for pickling in the refrigerator. Already in the morning you can begin to try your work. Such oyster mushrooms with garlic are well suited as a filling for pies and pizzas, as well as in salads with meat.

• Oyster mushrooms - 2 kg;
• Water - 700 ml;
• Garlic Slices - 10 pcs.;
• Vinegar 9% - 50 ml;
• Salt - 1 tbsp. l .;
• Sugar - ½ tbsp. l .;
• Carnation - 3 inflorescences per jar;
• Bay leaf - 2 pcs. in each jar;
• Black peppercorns - 5 amount

Oyster mushrooms boiled in salted water, cool and cut into slices.

Dissolve sugar and salt in hot water, let it boil for 3 minutes.

Turn off the stove, pour vinegar into the marinade and cool slightly.

In the sterilized jars on the bottom put cloves, lavrushka and black pepper.

Put chopped oyster mushrooms in jars, sprinkle garlic with sliced ​​slices on top.

Pour the mushrooms with the cooled marinade and close the lids. Covers can be different: plastic or metal.

Take to the basement or leave in the refrigerator.

The preservation of oyster mushrooms at home will be amazing if the marinade is cooled after cooking. This will give your mushrooms a nice crispy taste.

Canned fried oyster mushrooms

How to preserve fried oyster mushrooms for the winter so that they can be immediately added to mashed potatoes? I must say that mushrooms cooked in this way do not lose their flavor.

• Oyster mushrooms - 2 kg;
• Vegetable oil;
• Salt to taste;
• Ground black pepper - 1 tsp.

Pre-cooked mushrooms, cut into pieces, put in butter preheated in a pan.

Fry until the liquid evaporates, about 20 minutes over low heat.

Add salt and pepper, mix well and fry for another 5 minutes.

Arrange the fried mushrooms in sterilized jars and pour the remaining oil.

Cover with lids and sterilize in boiling water for 60 minutes.

Roll up covers, turn over and wrap a blanket for 48 hours.

After cooling, take out the jars in a cool place.

Some housewives are interested in: is it possible to preserve oyster mushrooms with animal fat? We will answer positively, but in this case, add two pinchs of salt to the jar with fried fruit bodies. This will only improve the taste of the fungi and prevent the workpiece from deteriorating.

Hot Oyster Mushroom Prescription

We offer a step-by-step recipe with photos of canned oyster mushrooms for the winter in a hot way.

• Oyster mushrooms - 2 kg;
• Salt - 1.5 tbsp. l (without top);
• Dill greens - 1 bunch;
• Bay leaf - 6 pcs.;
• Garlic Slices - 6 pcs.;
• Allspice - 6 peas;
• Vegetable oil.

Cool oyster mushrooms and cut into slices.

In pre-sterilized jars put 2 bay leaves and 2 peas of allspice.

Lay in layers mushrooms, diced, garlic cloves and chopped dill.

Press the mushrooms laid out in this way in banks and pour in vegetable oil.

Cover with lids and sterilize in boiling water for 30 minutes.

Roll up, turn over and heat until the workpiece cools.

Take to the cellar or refrigerate.

This method does not require special skills, expensive products and spices, but the taste of your oyster mushrooms will be delicious.

A delicious recipe for canned oyster mushrooms in a cold way

A very delicious recipe for canned oyster mushrooms is obtained by cold cooking.

• Oyster mushrooms - 3 kg;
• Salt - 2 tbsp. l .;
• Garlic - 5 cloves;
• Fresh dill - 1 bunch.

This option of canning is very convenient, since it does not require preliminary cooking of mushrooms.

Wash an enameled or glass container well with boiling water and soda and rinse with cold water.

Lay mushrooms at the bottom, sprinkle with salt, chopped dill and chopped garlic.

Cover the dishes with a smaller diameter and put the load on top (water container).

After 3 days, oyster mushrooms will settle and start the juice.

Arrange the salted oyster mushrooms in jars and pour brine from above from the container where the mushrooms lay.

Close with plastic tight lids and take to the basement, where the fermentation of mushrooms will continue.

You can consume canned mushrooms in a cold way after 1 month.

Korean Oyster Mushroom Prescription Recipe

The following recipe for preserving oyster mushrooms for the winter is one of the most savory, because it contains Korean seasoning and chili pepper. This method will help you get the blank just for fans of "spicy."

• Oyster mushrooms - 1 kg;
• Garlic - 2 cloves;
• Onion - 1 pc.;
• Water -100 ml;
• Salt - 1 tsp;
• Sugar - 1.5 tbsp. l .;
• Vinegar 9% - 2 tbsp. l .;
• Chili pepper (sliced) - 0.5 tbsp. l .;
• Korean seasoning for vegetables - 1 tbsp. l

Rinse the boiled oyster mushrooms under running water, drain well and cut into slices.

Peel the onion, cut into thin rings.

Prepare the marinade: combine water, salt, sugar, vinegar, chili pepper, crushed garlic and Korean seasoning.

Stir, allow to boil for 3 minutes and cool.

In another pan, put part of the chopped onion, put the chopped oyster mushrooms on it, and again the onion.

Pour mushrooms with cooled marinade and put under pressure.

Put the billets in the refrigerator for 10 hours for pickling.

After the set time, the mushrooms can be put in cans and closed with plastic lids.

Oyster mushrooms are ready for use in a day.

Oyster mushroom preservation at home (with video)

According to this recipe, oyster mushrooms are stored in the basement until spring. Marinating mushrooms with onions gives the dish a refined aroma and an unforgettable taste.

• Oyster mushrooms - 2 kg;
• Onion - 4 pcs.;
• Water - 700 ml;
• Vinegar 9% - 100 ml;
• Salt - 1.5 tbsp. l .;
• Bay leaf - 5 pcs.;
• Black pepper and sweet pea - 5 pcs.;
• Provencal herbs - 1 tsp;
• Ground red pepper - ½ tsp.

We offer to watch a video of canning oyster mushrooms at home:

Dissolve the salt in hot water, add all the spices, pour vinegar and add chopped boiled oyster mushrooms.

Bring to a boil and boil in the marinade for 10 minutes over low heat.

Put mushrooms in sterilized jars and pour the marinade.

Close tightly with lids, allow to cool and remove to a cool place.

Original recipe for oyster mushroom preservation: mushroom hodgepodge

I would also like to offer original recipes for the preservation of oyster mushrooms. For example, you can make a hodgepodge of these fruiting bodies for the winter. There is nothing tastier than homemade mushroom hodgepodge. Oyster mushroom is perfect as a quick snack at work: you just need to warm it up. At home, a mushroom hodgepodge can be used to serve. In this case, it can be served as a side dish to mashed potatoes.

• Oyster mushrooms - 3 kg;
• White cabbage - 1 kg;
• Onion - 1.5 kg;
• Tomato paste - 200 ml;
• Bell pepper (red and yellow) - 5 pcs.;
• Carrots - 1 kg;
• Sugar - 200 g;
• Salt - 120 g;
• Vegetable oil - 400 ml;
• Vinegar - 50 ml;
• Water - 2 tbsp .;
• Ground black pepper - 2 tsp;
• Bay leaf - 5 pcs.

Prepare all vegetables for use: chop cabbage, cut carrots into long slices, onions - in half rings, pepper - noodles.

In an enameled pan, combine all the vegetables, pour water and oil.

Introduce tomato paste, salt, sugar and all spices (except vinegar), mix thoroughly.

Simmer for 2 hours, stirring constantly with a wooden spoon.

Add boiled and sliced ​​oyster mushrooms to the mass.

Simmer for another 20 minutes.

Add vinegar and continue stewing for 10 minutes.

Put the hot hodgepodge into the jars, roll up the lids and wrap them in a warm blanket.

Allow to cool completely under a "fur coat" and place in a cool room.

Oven-Baked Oyster Mushrooms

No less original recipe, which we recommend that you try it for sure. The workpiece for taste is excellent: both guests and homework will be delighted!

• Oyster mushrooms - 1 kg;
• Water 300 ml;
• Salt - 1 tsp;
• Vinegar - 2 tbsp. l .;
• Bay leaf - 5 pcs.;
• Black peppercorns - 10 pcs.;
• Allspice - 5 pcs.;
• Garlic - 3 cloves;
• Dill (seeds) - 2 tsp.

Cut the washed oyster mushrooms into slices, let it drain and put on a baking sheet, greased with vegetable oil and covered with food foil.

Place the pan in the oven and bake at 200 ° C for 40 minutes.

Prepare the marinade: dissolve the salt in boiling water, add vinegar and chopped garlic, as well as dill seeds and a mixture of peppers, allow to boil.

Put the baked mushrooms in the oven in half-liter jars and pour the marinade.

Close with simple plastic covers and allow to cool.

Refrigerate and wait a day until the mushrooms are ready for use.

We presented just a few recipes for the preservation of oyster mushrooms for the winter. You just have to choose an option to your liking and start cooking it. However, so that you do not choose, oyster mushroom blanks are excellent in taste and do not lose their nutritional properties.