Large mushrooms for the winter: recipes for homemade preparations

Sometimes, picking mushrooms in the forest, you can stumble upon a whole "batch" of large mushrooms. It so happened that adults and large fruiting bodies often bypass it, believing that they are no longer suitable for eating. This is partly true, because most of the large specimens are often worms and missing. However, there are situations when the big mushrooms are no different from their small "brothers", and in addition, on their surfaces there is no hint of any damage or worminess. Many mushroom pickers with pleasure cut such mushrooms and carry them home.

What can you cook from large mushrooms for the winter and how to prepare mushrooms

These fruiting bodies are much appreciated as blanks for the winter season. If so, what can be cooked from large mushrooms for the winter? It turns out that from such mushrooms you can cook the same dishes as from small ones. For example, large mushrooms for the winter can be pickled, fried, frozen or made caviar. But the best option for large specimens would be drying.

Like all other representatives of the mushroom "kingdom", big mushrooms need preliminary preparation. Before cleaning the mushrooms, it is necessary to sort them out and discard all the worms and blackened ones, if any, got into your basket. Minor damage and worminess can be removed with a knife, but only if they are really minor. In addition, there is no need to discard the entire fruiting body if it only has a damaged leg.

Next, you need to decide what kind of processing process you want to use mushrooms for. So, for drying, dry cleaning should be carried out, since soaking in this situation is contraindicated. It is better to take a dry kitchen sponge and wipe the surface of each honey worm. And then put it on a newspaper in a sunny and well-ventilated place. Leave for several hours, and then string each mushroom on a thick thread and hang in the kitchen above the stove.

For other processes, large honey mushrooms need to be soaked in salted water for 40-50 minutes, then rinse them under a tap and cut into pieces. Further, all recipes for cooking large mushrooms for the winter begin with boiling. With large specimens, it is necessary to conduct heat treatment. At the same time, the boiling time should differ from the standard, designed for small individuals. Thus, large mushrooms should be boiled for at least 40 minutes in water with the addition of a few pinches of salt. It is advisable to conduct heat treatment in 2 sets of 20 minutes.

The recipe for pickled large mushrooms for the winter

As already mentioned, from large mushrooms for the winter you can cook many different dishes. It is very beneficial to make soup or hodgepodge from such mushrooms. They can be deliciously fried with potatoes and onions. Many housewives love to make caviar from such fruiting bodies, which they then add to the filling for pies, pies, tartlets, pancakes and pizzas. No less popular method of processing is pickling. Large mushrooms marinated for the winter will perfectly complement the festive feast at any time of the year.

To pickle mushrooms at home, you must have a minimum set of ingredients: water, salt, sugar, table vinegar and your favorite spices.The classic pickling recipe involves 1 kg of fruiting bodies: 500 ml of water, 1.5 tbsp. l sugar, 2 tsp. salt, 3 pcs. cloves, 3 tbsp. l 9% vinegar, 4 bay leaves, 10-15 peas of black pepper. Put the boiled mushrooms in sterilized jars and prepare the marinade. Combine all spices in a saucepan with water and boil for 5-7 minutes. Pour marinade cans with mushrooms and roll up. Allow to cool and store in the basement.