Salted and pickled mushrooms with butter for the winter

Harvesting of forest gifts using various conservation methods allows preserving the nutritional and taste properties of mushrooms. Mushrooms in oil are a light-salted and healthy product - a source of valuable vegetable protein.

The timely preparation of milk in oil for the winter can be used as a filling for pies, pancakes and dumplings. The material describes various processing methods. It is described in detail about how to make milk in oil at home, using onions, garlic, herbs and other ingredients in order to enrich the taste. Read, study and apply the acquired knowledge in practice in your kitchen.

Pickled Mushrooms with Butter

Components:

• Small breasts - 2 kg
• Table vinegar 6% - 1 l
• Vegetable oil - 1.5 l
• Bay leaf - 5-6 pcs.
• Clove - 5-6 buds
• Salt to taste

Pickled mushrooms with butter are prepared as follows: pour the peeled mushrooms with vinegar, salt and cook for 10-15 minutes from the moment of boiling. Then drain the broth, spread the mushrooms in clean glass jars, on the bottom of which you first put spices, and pour them with hot vegetable oil. Close the banks with lids, cool and put in a dark place in the cold. Shelf life up to 6 months. Breasts, boils before cooking are boiled or soaked to remove bitter, stomach irritating substances. After boiling, rinse them with cold water. Mushrooms are fried before stewing. It is better to fill mushrooms with sunflower oil. Glass jars with pickled mushrooms are poured with oil so that its thin layer protects against mold.

Salted breasts with butter

Ingredients:

• 400 g salty breasts
• 2 carrots
• 1 onion
• 3 tbsp. l vegetable oil
• salt and pepper

The method of preparing salted breasts with butter is not complicated:

Peel and wash the carrots and onions. Grate carrots on a coarse grater, cut the onion into half rings, the breasts into strips. Then mix everything, salt, pepper and season with vegetable oil.

Pickled mushrooms with radish.

Ingredients:

• 200 g pickled mushrooms
• 1 radish
• 4 tbsp. l vegetable oil
• 1 onion
• 2 tsp 3% vinegar
• 1 tsp Sahara
• 1 bunch of lettuce
• salt

Cooking method:

Peel the radish, wash, grate and sprinkle with sugar. Peel the onion, wash, cut into rings, sprinkle with vinegar and salt. Cut marinated mushrooms into slices, mix with radish, put on a plate a lettuce salad, then mushrooms and radish, pour everything with vegetable oil, garnish with onion rings and serve.

Salting of bread with butter

To prepare this dish, a preliminary salting of the milk with butter will be required; on the basis of this preservation, you can prepare the next dish.

Ingredients:

• 300 g salty breasts
• 1 onion
• 2 tsp Mustard
• 2 tbsp. l vegetable oil
• pepper

Cooking method:

Peel, wash and chop the onion rings. To prepare the sauce, mix vegetable oil with pepper and mustard. Rinse salted mushrooms with cold water, cut into slices, put on a dish, lay onion rings on top, pour sauce and serve.

Salted Mushrooms with Onions and Butter

Ingredients:

• 300 g salty breasts
• 1 onion
• 2 teaspoons mustard
• 2 tablespoons of vegetable oil
• pepper to taste

It’s not difficult to cook salted breasts with onions and butter, for this you need to do the following:

1. Peel, wash and chop the onion rings.
2. To prepare the sauce, mix vegetable oil with pepper and mustard.
3. Rinse salted mushrooms with cold water, cut into slices, put on a dish, lay onion rings on top, pour sauce and serve.

That’s all: the mushrooms with onions and butter are ready to be served and served as a cold snack.

Appetizer of salted breasts and carrots.

Ingredients:

• 400 g salty breasts
• 2 carrots
• 1 onion
• 3 tablespoons of vegetable oil
• salt and pepper to taste

Cooking method:

Peel and wash the carrots and onions. Grate carrots on a coarse grater, cut the onion into half rings, the breasts into strips. Then mix everything, salt, pepper and season with vegetable oil.

Mushroom solyanka.

Structure:

• dried breasts - 50-60 g
• salted mushrooms - 100 g each
• onion - 4 pcs.
• pickles - 2-3 pcs.
• tomato puree - 100 g
• butter - 4 tbsp. spoons
• capers - 80 g
• olives - 40 g
• olives - 8–12 pcs.
• sour cream - 100 g
• pepper - 5-8 peas
• Bay leaf
• Lemon
• Greenery
• salt

Salad of bread, kohlrabi and celery.

Structure:

• 200 g loaves
• 200 g carrots
• 1 celery root
• 100 g kohlrabi
• 50 g green peas
• 1 boiled egg
• vegetable oil
• vinegar
• ground black pepper
• pickled asparagus
• salt

Finely chop the carrots, celery root, kohlrabi cabbage, add green peas, mix and lightly marinate in vegetable oil with vinegar, pepper and salt. Boil the mushrooms for 5-6 minutes. Mix all. Put the finished salad into a salad bowl, garnish with slices of eggs and pickled asparagus.

Salad of bread, tomatoes and zucchini.

Structure:

• 150 g loaves
• 2-3 onions
• 2 cloves of garlic
• 3 tomatoes
• 2 zucchini
• 1 hot pepper pod
• 20 g olives
• 150 g canned sardines
• 4 tbsp. tablespoons of vegetable oil
• juice of 1 lemon
• 1 tbsp. spoon of vinegar
• 1 hard boiled egg
• red and black ground pepper
• salt

Boil the zucchini and boil the mushrooms. Cut the onion into rings, add crushed garlic, peeled and sliced ​​tomatoes, boiled, diced zucchini, sardines, mushrooms, hot pepper and olives. Season the salad with oil, lemon juice, vinegar, salt, pepper and mix thoroughly.

Garnish with egg slices.

Salad of buns, tomatoes and beans.

Structure:

• 3-4 tomatoes
• 150 g loaves
• 100 g of green beans
• 4 potatoes
• 20 g olives
• 2 tbsp. tablespoons of olive (vegetable) oil
• vinegar
• ground black pepper
• salt
• dill and parsley

Cut the tomatoes in half, remove the seeds, cut into slices. Cut green beans with diamonds, boil in salted water for 2–4 minutes, strain and cool. Boil the mushrooms for 5-6 minutes. Finely chop the potatoes and boil. Season tomatoes and beans separately with olive (vegetable) oil, vinegar, salt, pepper. Put boiled potatoes in the middle of the salad bowl, sprinkle it with chopped parsley, put tomatoes and beans and mushrooms around, sprinkle them with finely chopped dill. Garnish the salad with pitted olives.