How to close oyster mushrooms for the winter in banks
Content
Mushroom preparation
Before you learn how to cover oyster mushrooms, you need to take note of the tips regarding the preparatory phase. For such a procedure, fruiting bodies are collected in the forest or simply bought in a store. However, no matter where your mushrooms come from, they must be cleaned and thoroughly rinsed. In this case, oyster mushrooms must be divided by the piece, inspect each instance and remove dirt. This can be done with an ordinary dry kitchen sponge.
Next, you need to cut off most of the legs from each mushroom and rinse thoroughly in water. If the fruit bodies are heavily contaminated (especially for forest representatives), then you can immerse them in salt water for 20 minutes. Salt perfectly reveals mushroom pores, as a result of which the mud lags behind very quickly.
What else needs to be taken into account in the question of how to close oyster mushrooms? It is important to boil the mushrooms in salted boiling water for 15 minutes, since this is a mandatory process during conservation. Oyster mushrooms can be boiled separately or directly in the marinade - here everything will depend on the recipe and the desired saturation.
But in order to close oyster mushrooms in jars for the winter, keeping homework as long as possible, you need to take care of the appropriate sterilization of the dishes. To do this, glass jars with lids are sterilized for at least 20 minutes. In addition, you must not forget about vinegar and salt - after all, these are ideal preservatives that allow you to save mushrooms for as long as possible. We present to your attention simple recipes showing how to close oyster mushrooms.
How to close oyster mushrooms: a quick recipe
If you do not know how to close oyster mushrooms in jars in the shortest time, then we suggest using this recipe. I must say that this dish can be eaten in a few hours. Especially a snack will come in handy if you are waiting for guests and want to treat them with a delicious snack.
- Oyster mushrooms - 1.5 kg;
- Purified water - 0.2 l;
- Sugar - ½ tbsp. l .;
- Salt - 1 tbsp. l .;
- Vinegar 9% - 5 tbsp. l .;
- Lean oil - 10 tbsp. l .;
- Garlic - 4-8 cloves (depending on the desired sharpness);
- Lavrushka - 4-6 leaves.
Oyster mushrooms prepared by the above method must be boiled before pickling. Tip: it is better to pickle small young mushrooms, they can be left whole, and large hats cut into pieces.
So, while our mushrooms are boiling, we combine all the components from the list of products in water (except for garlic), stir and put on fire.
When it boils, transfer the boiled oyster mushrooms from the pan with a slotted spoon to our marinade, add crushed garlic cloves, mix and continue cooking for another 10 minutes.
We spread the hot mass in glass jars and leave to cool without covering.
After 2 hours, grab the jar with your hands and if the workpiece is barely warm, cover with plastic lids and refrigerate.In a couple of hours, a delicious mushroom snack will flaunt on your table, and guests will not even guess that it was cooked before they arrived.
Is it possible to close oyster mushrooms for the winter according to this quick recipe and how to do it? Yes, you can, for this you should sterilize the cans and replace the plastic lids with iron ones. And do not forget to sterilize the covers themselves.
How to close Korean style oyster mushrooms
How else to close oyster mushrooms for the winter? We hasten to offer you an exotic version of the preparation of pickled mushrooms. Not a single feast or intimate conversation can do without this fragrant snack.
- Oyster mushrooms, boiled in advance - 1 kg;
- Ready carrots in Korean - 0.5 kg;
- Water - 0.5 L;
- Soy sauce - 50 ml;
- Vinegar (9%) - 5 tbsp. l .;
- Salt - 10 g;
- Sugar - 30 g;
- Garlic - 4 cloves;
- Red and black ground pepper - ¼ tsp each;
- Black pepper grains - 8 pcs.
How to close Korean oyster mushrooms for the winter, based on the above list of products?
We cut the boiled mushrooms into identical pieces and set aside.
We prepare the marinade: combine all the spices, vinegar, salt and sugar in water, put on fire.
Dip the oyster mushrooms in the marinade and boil for 15 minutes, then transfer them to the carrots in Korean. We don’t pour the marinade anywhere, since we need it.
Mix, add soy sauce, chopped garlic cloves, mix again and leave to infuse. The process of cooling the mass should take about 1.5-2 hours
We prepare cans and equally distribute carrot-mushroom mass into each of them.
The marinade, in which our mushrooms were boiled, is brought to a boil again and poured into jars with a workpiece.
We send the banks for sterilization, covering them with sterile lids, for 60 minutes.
We also recommend watching a video on how to close Korean style oyster mushrooms:
How to close fried oyster mushrooms for the winter
Another interesting recipe for mushroom preservation, which allows you to have an almost ready dish on hand. It remains only to decide where you will use it: in soup, fried potatoes, or filling for the dough.
- Oyster mushrooms (boiled);
- Vegetable oil or animal fat (lard);
- Salt.
How to close fried oyster mushrooms for the winter, using only 3 ingredients?
Fry the mushrooms in a dry pan until it becomes obvious that all the moisture has evaporated.
Then it comes to butter or lard - we cover them with mushrooms so that they practically "float" in the fat. Simmer for 20-25 minutes, stirring occasionally.
At the end, season the mushrooms to taste with salt and arrange them in hot, sterilized jars.
Then we lower jars together with mushrooms in water for sterilization, which should take at least 60 minutes.
Roll up the lids and wrap it in a blanket for 2 days, then take it out to the basement.
So, how best to close oyster mushrooms, each mistress decides for herself. And to quickly make a choice, check out one of the above recipe.
