Harvesting forest mushrooms for the winter: cooking recipes

It’s a pleasure to gather these mushrooms in the forest, because everyone knows that they grow up in friendly families. And besides, every housewife wants to make a lot of blanks from forest mushrooms for the winter with her own hands.

Honey mushrooms are one of the few fruiting bodies that are valued in the home cooking of Russian families. The fact is that the variety of delicacies from them is truly surprising. Due to their versatility, honey agarics lend themselves perfectly to various processing processes: frying, drying, pickling, pickling, freezing, etc. They are also very “profitable” mushrooms because they can be combined with many products. In this article we will tell you how you can preserve forest mushrooms for the winter, using marinating, pickling and freezing.

Preparation before canning mushrooms for the winter

In order to prepare forest mushrooms for the winter, it is necessary to remember about their preliminary preparation: cleaning, soaking and boiling. Paying special attention to the processing of fruiting bodies, you can ensure the harvesting is correct and long-term storage in the future. First of all, the mushroom crop needs to be sorted in appearance and size. For pickling it is advisable to use small young mushrooms, however this is not a strict rule. Some housewives successfully pickled and large specimens, but before they were cut into pieces. Then it is worth removing the bottom of the leg and minor damage with a knife.

For honey agarics, the best cleaning from dirt and adhering debris is soaking. Pour them with salted water (1 tablespoon of salt per 1 liter of water) and leave to soak for 1 hour. Then rinse with running water and boil for 15-20 minutes, removing the foam from the surface. Put in a colander and let the excess liquid drain. Then you can safely start cooking forest mushrooms for the winter by choosing the recipe that you liked.

How to marinate forest mushrooms with vinegar for the winter

In our country, it is difficult to imagine a table on which there are no pickled mushrooms. This appetizer perfectly complements the festive and casual menu. Forest mushrooms, pickled for the winter according to the classic recipe, will become your "calling card".

• Boiled honey mushrooms - 1.5 kg;
• Purified water - 500 ml;
• Salt - 1.5 tbsp. l .;
• Sugar - 2 tbsp. l .;
• Bay leaf - 5 pcs.;
• Grains of black pepper - 20 pcs.;
• Vinegar (9%) - 7 tbsp. l .;
• Clove - 2-3 pcs.;
• Garlic (optional) - 3-4 cloves.

How to pickle forest mushrooms for the winter, using the classic version?

1. All of the above ingredients (except vinegar) are combined in a saucepan and boiled for 10 minutes. In this case, garlic must be passed through a press.
2. Then vinegar is added, and the mass continues to boil for another 3-5 minutes.
3. After that, the mushrooms along with the marinade are laid out on sterilized jars and rolled up. Important: after boiling, remove the bay leaf from the mass!
4. Cans with the workpiece cool down and transferred to the basement.

How to close forest mushrooms for the winter with cinnamon

There is also another winter recipe that gives pickled forest mushrooms an original and sophisticated taste. Harvesting mushrooms in this way is as simple as classic.

• Boiled honey mushrooms - 1.5 kg;
• Vinegar (9%) - 6 tbsp. l .;
• Sugar - 2-2.5 tbsp. l .;
• Salt - 1 tbsp. l .;
• Purified water - 1 l;
• Bay leaf - 3 pcs.;
• Vegetable oil;
• Clove - 2 pcs.;
• Cinnamon - 3 pcs.;
• Black pepper grains - 10 pcs.

To learn how to deliciously pickle forest mushrooms for the winter, use the step-by-step description.

Forest mushrooms with onions pickled in jars for the winter

How else can you close the forest mushrooms for the winter, using pickling? We offer a variant of mushroom preparations with onions.

• Boiled honey mushrooms - 1.5 kg;
• Onion - 2 pcs.;
• Water - 1 L;
• Salt and sugar - 1.5 tbsp each. l (sugar - with a slide);
• Vinegar 9% - 6-7 tbsp. l .;
• Dill umbrellas - 2-3 pcs.;
• Bay leaf - 4 pcs.;
• Black pepper (peas) - 8-11 pcs.

Forest mushrooms, pickled in jars for the winter, will decorate your table on any day, whether it is a holiday or an ordinary family meal.

1. We boil water and dissolve sugar and salt in it.
2. Add bay leaf, pepper, dill umbrellas and boil the marinade for about 5 minutes.
3. Pour vinegar, continue cooking for another 5 minutes, then filter the marinade.
4. Meanwhile, while the brine is boiling, we put in the sterilized jars prepared boiled mushrooms, alternating with half rings of onions.
5. Fill with hot marinade, cover with lids and put the workpiece in a common container for sterilization. We sterilize: 0.5 liter cans - half an hour, 1 liter - 15 minutes longer.
6. We roll up the lids, turn over the cans and wrap them with a blanket until they cool completely.

How to cook Korean autumn forest mushrooms in winter in Korean

The Korean recipe for autumn forest mushrooms for the winter will show how to cook them quickly and tasty. I must say that this appetizer is perfect as an additional component in various salads.

• Honey mushrooms (boiled) - 3 kg;
• Onions - 0.8 kg;
• Carrots - 0.5 kg;
• Salt - 2.5 tbsp. l .;
• Sugar - 5 tbsp. l .;
• Hot pepper (chili) - 1 pc.;
• Garlic - 10-15 cloves;
• Vinegar 9% - 150 ml;
• Vegetable oil - 1 tbsp .;
• Korean carrot seasoning - 1.5 packs.

1. Cut the onions in half rings and fry in vegetable oil indicated in the recipe.
2. Grate the garlic on a fine grater or pass through a press, chop the hot pepper as finely as possible, and grate the carrots into strips.
3. Combine all ingredients, including fried onions, add mushrooms, vinegar, salt, sugar, Korean seasoning and mix well.
4. Sterilize jars with lids in advance and put the mass in them.
5. Put the blanks again on sterilization: 0.5 L - 20 min, 1 L - 35 min.
6. Roll up and leave to cool at room temperature.

Hot pickling of forest mushrooms for the winter

No less tasty and popular is the salting of forest mushrooms for the winter. The procedure is also carried out with boiled fruit bodies, or the so-called hot method.

• Boiled honey mushrooms - 1 kg;
• Water - 500 ml;
• Ground black pepper - to taste;
• Garlic - a few cloves;
• Fresh leaves of blackcurrant, cherry or oak - 8-12 pcs.;
• Dill umbrellas - 50-70 g;
• Bay leaf - 3 pcs.;
• Salt - 2 tbsp. l

Instead of boiled fruiting bodies, you can also take frozen ones, but for this they must be thawed, leaving in the refrigerator overnight.

So, how to salt forest mushrooms hot in the winter?

1. We dilute salt in water, add pepper, fresh leaves, as well as dill umbrellas.
2. We put the pan on the fire, bring to a boil and throw the bay leaf.
3. Add the mushrooms to the brine and cook for about 20 minutes.
4. We transfer the contents of the pan to a 3-liter jar or any other, but only a glass or enameled container.
5. We close the jar with plastic lids, and if we use a pan, then we cover it with gauze and close it with a lid on top.

We store the workpiece in the refrigerator or basement.

How to salt forest honey mushrooms for the winter in a cold way

Autumn species of honey agarics are very popular in our territory, because according to their taste they are assigned to 3 categories. So, they can be used for various dishes and preparations. How to cook autumn forest mushrooms, pickling them for the winter? You can use the cold method for this, but remember that in this case you should take only small and strong fruiting bodies.

• Fresh mushrooms - 4.5 kg;
• Water - 1 L;
• Salt - about 200 g;
• Umbrellas of dill;
• Black pepper peas;
• Fresh leaves of currant, horseradish, cherry.

This method, showing how to salt forest mushrooms for the winter, is called cold because fruit bodies are taken fresh and not boiled in the marinade.

1. Fresh mushrooms are cleaned of dirt and adhering leaves, washed in water and put in a pan.
2. Fill with cold water, and after a couple of days you can already start salting. However, during this time it is necessary to change the water up to 5 times.
3. We put the mushrooms in an enameled container or glass jars with a volume of 3 liters. Stacking mushrooms, pour them with leaves, dill and pepper.
4. We dilute salt in water and pour mushrooms, put under oppression.

In a month, the preparation will be ready for use.

How to freeze forest mushrooms for the winter in a simple way

Freezing is a popular and sought-after method of harvesting mushrooms for the winter. And honey mushrooms, in turn, are ideally suited for this process. And if pickled mushrooms can be used by no means in all dishes, then frozen ones perfectly complement the first and second dishes, fries, pies, pizzas, etc. We offer more details on how to freeze forest mushrooms for the winter in the simplest way.

After the preparatory phase, the mushrooms are frozen raw, boiled or fried. The simplest is the freezing of raw fruiting bodies, but only if they are young and strong.

• Mushrooms;
• Plastic containers or plastic bags;
• Spacing.

Prepared mushrooms do not need to be washed, excess moisture during freezing will create heaviness and volume, and the taste of the product will become watery.

1. Put the honey agarics in one layer on the spacing and send it to the freezer for 12 hours, setting the minimum temperature.
2. Then get the mushrooms, pack them in plastic containers and return them to the freezer, setting the average temperature to -18 ° C.

Honey mushrooms can be stored in the freezer for no more than 1 year.