Cooking black mushrooms in various ways

Cooking black breasts is not an easy task, because this type of fruiting bodies has one characteristic feature that gives trouble to all mushroom pickers. The fact is that the milky juice contained in these mushrooms has strong bitterness, and simple boiling can not get rid of it. However, if the initial preparation is carried out correctly, the result will not be long in coming - delicious appetizing mushrooms, which even on the festive table will look very advantageous. How then to cook black mushrooms so as not to be bitter after processing? The main factor in solving this problem is the proper cleaning of fruiting bodies, as well as their prolonged soaking in cold water. I must say that the time for soaking the breasts will depend on different points, in particular, on the method of salting. In cold salting, where preliminary boiling is not used, mushrooms should be kept in water for about 5 days. And if hot salting is used, then only 3 days of soaking are enough, because in this case additional boiling is carried out.

Processing black breasts before cooking

Before preparing dishes from black breasts, several stages of the primary processing should be carried out, which are as follows:

• Mushrooms sort and throw out wormy, damaged and overgrown specimens. Young and strong are taken for salting, pickling and pickling, and broken and bitten animals are allowed for frying and caviar.
• Scrap the film from each hat and cut off most of the legs.
• Thoroughly washed and immersed in salted water to soak (1 tbsp. L salt per 1 l of water). Water needs to be poured so that the breasts are completely immersed in it and are not in the air. You can even cover with a lid and press down with a load. At the same time, water should be changed at least 2-4 times a day, depending on the temperature of the air in the room. 5 days of soaking is needed only for the cold method of salting, and for all other processing processes, about 3 days are enough.
• Behind the recipes for the high-quality preparation of black mushrooms for the winter is also boiling or blanching. Heat treatment is used most often, and blanching is used for cold salting.
• Mushrooms are boiled for 30-45 minutes, changing water every 15 minutes. Blanching is carried out for 5-7 minutes in boiling water with the addition of vinegar or citric acid.

The following recipes will show how to cook black mushrooms for the winter using mushrooms in various processing methods.

The recipe for tasty black breasts in a cold way at home

The recipe for making black breasts in a cold way is not often used, but fruit bodies in the finished form are very tasty, crunchy and fragrant. However, it should be remembered that the first sample from salted mushrooms is allowed to be removed only after 1-1.5 months.

• Black breasts - 5 kg;
• Sprigs and leaves of currant / cherry;
• Salt - 200-250 g;
• Bay leaf - 5 pcs.;
• Carnation buds - 5 pcs.;
• Black peppercorns - 25-30 pcs.

How to cook black mushrooms by cold salting?

1. Sprigs and leaves of currant are thoroughly washed and wiped dry.
2. They cover the bottom of a clean dry container with them and add 40-50 g of salt.
3. Using the primary treatment (cleaning, soaking, blanching) described above, the mushrooms are laid down on a “pillow” of leaves and salt with their caps down, making a layer of about 6 cm.
4. Sprinkle each layer with salt and all the spices - pepper, bay leaf and cloves.
5. When all the ingredients are over, the mass is covered with currant leaves and pressed down with any plane, placing a load on top.
6. After a few days, the workpiece is checked for brine, it should be a lot.
7. If desired, you can report a new portion of mushrooms and spices, as the fruiting bodies settle, freeing up space in the dishes.
8. After 35-45 days, the workpiece can be served on the table.

How to cook black mushrooms for the winter: a hot way to salt mushrooms

In order to cook black mushrooms, namely to salt them in a hot way, it is necessary to use heat treatment. At home, hot salting is used most often, because an appetizer comes to readiness 2 times faster than when salting in a cold way.

• Prepared black mushrooms - 3 kg;
• Salt - 150-170 g;
• Fresh dill - 2 bunches;
• Leaves of cherry or oak;
• Bay leaf and cloves - 4 pcs.;
• Garlic - 6 cloves;
• Boiled water - 1-2 tbsp .;
• Black and white allspice - 10 peas each.

How to cook black mushrooms using the hot pickling method?

1. Rinse the dill, lightly dry and chop finely, grate the garlic on a fine grater.
2. Put a “pillow” of clean, dry leaves of cherry or oak on the bottom of the container for pickling.
3. Sprinkle 50-60 g of salt and lay out some of the dill, garlic, parsley and cloves.
4. Start spreading layers of soaked and boiled mushrooms, pouring each level with spices mentioned in the list of ingredients.
5. Pour hot water and then cover the workpiece with clean gauze or a cloth.
6. Press down with a plate or any other plane, in order to avoid air "pockets". To keep the fruit bodies pressed, it is necessary to set a load on the plane - a stone or a bottle of water.
7. Take the workpiece into the basement for further salting and occasionally check it for liquid. If it is not enough, then you need to fill the missing amount with cold boiled water.
8. After 15-20 days, you can try the snack, but if bitterness is felt in it, then it is better to wait another 10 days with tasting.

Fast cooking salty black mushrooms with grape leaves

For black breasts salted for the winter, there is a recipe for cooking, which involves the use of only 3 products - the fruit bodies themselves, salt, and also fresh grape leaves.

• Mushrooms mushrooms - 4 kg;
• Salt (not iodinated) - 170-200 g;
• Grape leaves - 20 pcs.

The fast-cooking technique for salty black breasts is indicated in the recipe below:

1. Cover the bottom of a clean and dry salting dish with half fresh leaves, which will give the appetizer a crisp consistency.
2. Then spread 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 (salted).
4. Put a plane with cargo on top and take it out to the basement.
5. Mushroom readiness can be checked after 20 days.

How to cook black mushrooms for the winter, so as not to bitter after processing

In the preparation of salty black breasts, you can use the recipe in jars. This is very beneficial, because if there is not at hand the appropriate dishes for salting, glass jars are the best way out.

• Mushrooms soaked and boiled - 3.5 kg;
• Salt - 170 g;
• Dill - 1.5 tsp;
• Fresh dill - 1 bunch;
• Bay leaf and dried clove buds - 3-5 pcs.;
• A mixture of peppers peas - 15-20 pcs.;
• Boiled water (cold);
• Leaves of cherry / currant / grape.

How to cook black mushrooms for the winter in banks?

1. Wash and dry fresh leaves, rinse fresh dill with water, and then chop.
2. In a common container, combine all the ingredients except fresh leaves and mix by hand.
3. Pour the mass 3-4 tbsp. cold boiled water and set aside for several 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. Spread the tincture over the jars and pour the remaining brine.
6. Cover with nylon covers and take to the basement for further salting for 20 days.

Cooking black breasts with onions: a pickle recipe from the video

Onions in pickling black mushrooms plays an important role. This ingredient helps to quickly neutralize the bitterness inherent in fruiting bodies.

• Fruit bodies - 5 kg;
• Salt - 200 g;
• Onions - 4 pcs.;
• Sprigs and leaves of currant and / or cherry;
• Clove and bay leaf - 4-6 each;
• Garlic - 6-7 cloves;
• Nutmeg is on the tip of a knife.

How to cook black mushrooms with the addition of onions?

1. Mushrooms will be salted in a hot way, so they must be soaked and boiled.
2. At the bottom of the dishes in which the salting of fruiting bodies is planned, you need to lay out the leaves and twigs of currants, cherries.
3. Put onion and garlic, cut into thin half rings.
4. Usually all the ingredients are laid out in several levels (40 grams of salt per 1 kg of the main product). But if there is no desire to tinker with laying out layers, you can completely mix all the components and cover with currant leaves on top.
5. Press the plate down and place the yoke on top.
6. Take the workpiece to a cool place and wait about 3 weeks.

Use also the video in which the preparation of black breasts is carried out by salting:

How to cook salty black mushrooms with horseradish in the cold way

How else can you cook salty black breasts at home? For example, the root and leaves of horseradish will become an excellent spice for these fruiting bodies, thanks to which the snack will acquire a special piquancy, aroma and crispness.

• Black breasts - 3-4 kg;
• Horseradish root - 1-2 pcs.;
• Salt - 150 g;
• Garlic - 5 cloves;
• Horseradish leaves;
• Black pepper (peas) - 15-20 pcs.

How to cook black mushrooms using such a spicy additive?

1. We carry out the initial cleaning of the mushrooms using the method described at the beginning of the article.
2. We cut the garlic in slices, and rub the horseradish root on a grater.
3. Thoroughly rinse the container for salting (preferably with the addition of soda) and dry it in the sun.
4. At the bottom we put pure horseradish leaves, and then lay out all the ingredients in layers, alternating. The layers are approximately distributed as follows: mushrooms; salt; pepper; horseradish root; garlic, then the process is repeated.
5. When all the products have finished, cover the workpiece with horseradish leaves, press down with a plate, put the load.
6. After 5-6 days of storage in a cool room, we check the workpiece for the presence of juice formed. If it was not enough, then add a couple of glasses of salted boiled water, which should be pre-cooled.
7. After 2-3 weeks, remove the first sample from the mushrooms.

What is the best way to cook black mushrooms: pickling recipe

Cooking black breasts means not only salting, but also fermentation.Usually, such mushrooms are prepared for 1-2 months, but you can speed up the process by adding whey with sugar. Serum plays the role of a fungal culture, and the bacteria that it contains use sugar for nutrition. As a result, they quickly develop and make mushrooms sour to taste.

• Mushrooms (peeled, soaked, boiled) - 8 kg;
• Sprigs of currant, raspberry or cherry - 6-7 pcs.;
• Salt - 320-350 g;
• Sugar - 3 tbsp. l .;
• Serum - 1 tbsp .;
• Parsley - 1 bunch;
• Dill greens (possible with inflorescences and seeds) - 1 bunch;
• Horseradish root - 1 pc.;
• Garlic - 10 cloves.

How to ferment black mushrooms to cook an amazing snack for the winter?

1. The garlic is sliced, parsley and dill are chopped, the horseradish root is rubbed on a fine grater.
2. In a prepared container or glass jars, part of the branches of cherries, currants or raspberries are laid.
3. From above, spread mushrooms in layers (hats down), pouring each with salt and spices.
4. Cover with the remaining branches and fill with serum diluted with sugar.
5. Press for the press with any plane on which the load is installed.
6. Leave in the kitchen for 3-4 days, after which they take it out to the basement for the further process of pickling.
7. If mold appears on the workpiece, then it must be removed from the brine and the walls of the container, and the plane with pressure should be washed in acetic solution.

How to cook black mushrooms: classic pickling

The classic recipe for pickling black mushrooms for the winter is a great opportunity to provide winter family gatherings with delicious snacks, as well as festive feasts. In addition, such mushrooms can become the basis for many salads.

• The main product is 2 kg;
• Salt - 2 tsp;
• Sugar - 4 tsp;
• Purified water - 1.5 tbsp .;
• Bay leaf and dried cloves - 3 pcs.;
• Garlic - 2 cloves;
• Vinegar 9% - 4 tbsp. l .;
• Vegetable oil - 5 tbsp. l .;
• Black pepper grains - 13 pcs.

Cooking black mushrooms at home is as follows:

1. After cleaning, thoroughly soaking and boiling 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.
3. On low heat, boil the marinade until the crystals of salt and sugar are dissolved, and then immerse the fruit bodies there.
4. Boil for 5-10 minutes and roll it hot in sterilized jars. 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 Make Black Cinnamon Mushrooms Hot

The method of pickling in the preparation of black loaves is very popular. Here you can also add various spices and spices. For example, many housewives use cinnamon, which gives the dish a light sweet taste, and also enriches the aroma.

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

Follow the recipe for making black mushrooms with a step-by-step photo, then you will get an amazing snack for the festive and everyday table:

Tomato pickling

Another cooking method for black loaves is to add the tomato for pickling.

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

The recipe for preparing black mushrooms for the winter thanks to the photo and step-by-step description will facilitate the work of every housewife.

How to cook black mushrooms fried in oil for the winter

You can cook fried black mushrooms for the winter - how to do it? Subsequently, such a preparation can simply be heated and added to any dishes. It is very convenient, especially when guests are on the doorstep.

• Boiled black mushrooms - in any quantity;
• Vegetable, ghee or lard;
• Salt.

How to cook fried black mushrooms for the winter?

1. Fry boiled fruit bodies in a dry pan until the liquid evaporates.
2. Oil the mushrooms completely so that they float in it.
3. Salt to taste and simmer over low heat for 25 minutes.
4. Gently place the contents of the pan in sterilized jars. The level of fruiting bodies in the jar should not reach the neck of 3-4 cm. This space must be filled with the remaining oil, and if it is not enough, then a new portion needs to be heated in the pan.
5. Roll up or close with nylon covers, allow to cool and store in the basement until needed.

Black Caviar

Among the recipes for cooking black mushrooms for the winter, there is also mushroom caviar. It is very convenient to organize a quick snack with it, as well as to fill all kinds of dough products - pies, pies, tartlets, pizzas, etc.

• Black mushrooms - 3 kg;
• Onion - 0.7 kg;
• Carrots - 0.7 kg;
• Salt, pepper - to taste;
• Vegetable oil;
• Vinegar 6% - 4-5 tbsp. l

What is the best way to cook black mushrooms to get a delicious winter snack?

1. Peel and rinse carrots and onions through a meat grinder.
2. Separately, 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 30 minutes, stirring.
5. Add salt and pepper to taste and simmer for another 20 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.