Oyster mushroom marinade: recipes for the winter
It is worth saying that the meaning of any preparation of mushrooms for the winter is to prevent the occurrence of harmful microorganisms that can ruin the workpiece. And pickling helps protect harvested mushrooms in several stages at once: when cooking, acting on microorganisms with high temperature, then salt, vinegar or citric acid, which are also harmful to microbes.
Before pickling oyster mushrooms, you must first prepare. First, disassemble the clusters into separate specimens, cut the mycelium with the lower part of the leg and sort the small ones from large ones. Small mushrooms can be pickled whole, and large ones are best cut into pieces.
Pickling at home is carried out in two options. In one, the mushrooms are boiled with the marinade, in the other, the mushrooms are boiled separately, and then they are poured with the marinade. In the first case, the marinade will turn out with a rich mushroom smell and taste, but dark and thick. In the second case, the marinade will be transparent, the mushrooms are beautiful, but less fragrant.
There are many recipes for marinade for oyster mushrooms, however we will introduce you only to some of the most popular. These options of simple and versatile marinades will help to harvest only the most delicious mushrooms.
Content
Quick marinade for oyster mushrooms per 1 liter of water and 1.5 kg of mushrooms
We offer a marinade recipe for oyster mushrooms per 1 liter of water and 1.5 kg of mushrooms:
- salt - 2 tbsp. l .;
- sugar - 4 tbsp. l .;
- vinegar 6% - 100 ml;
- ground cinnamon - a pinch;
- ground black pepper - ½ tsp;
- bay leaf - 4 pcs.;
- cloves - 4 pcs.
Peel 1.5 kg of oyster mushroom, disassemble into separate copies and cut.
Pour in water and boil for 20 minutes over low heat, constantly removing foam. Tilt in a colander and let the water drain well.
In the meantime, quickly prepare the marinade for oyster mushrooms: combine water with all spices except vinegar, combine with mushrooms and let it boil.
Boil oyster mushrooms in the marinade for 15 minutes, add vinegar and let it boil again for 15 minutes.
Turn off the fire and let the mushrooms stand for 30 minutes.
Arrange in sterilized jars, add mushrooms with marinade and roll.
Allow to cool completely and already cooled oyster mushrooms to be stored in the basement.
Piquant Korean oyster mushroom marinade
Korean mushrooms are a great savory appetizer that is easy to cook at home. The dish turns out inexpensive, because oyster mushrooms can be bought at any store at an affordable price or gathered in the woods. In addition, such mushrooms can please not only their home, but also invited guests.
Korean-style oyster mushroom marinade will be a great addition to mushrooms and vegetables.
- oyster mushrooms - 1 kg;
- water - 700 ml;
- carrots - 3 pcs.;
- onion - 3 pcs.;
- garlic cloves - 3 pcs.;
- salt - 1 tbsp. l .;
- vinegar - 3 tbsp. l .;
- sugar 1 tbsp. l .;
- coriander - to taste;
- ground red pepper (bitter) - 1 tsp;
Boil oyster mushrooms in salted water for 20 minutes.Remove with a slotted spoon in a colander and let the water drain.
Pour water, salt, sugar, all spices and vinegar into an enameled container.
Peel the garlic cloves and crush with a knife.
Combine everything in the marinade and cook for 15 minutes over low heat.
Remove the marinade from the stove and allow to cool completely.
Put a layer of mushrooms in a separate bowl, put onion chopped in half rings and grated carrots on a “Korean” grater. Spread in layers until the mushrooms run out, alternating with onions and carrots.
Strain the cooled marinade, pour mushrooms with vegetables and let it brew for 1 hour.
Drain the excess marinade, and the dish can be served on the table.
Garnish the appetizer with basil, dill or parsley (to taste).
A simple recipe for oyster mushrooms with carrots and garlic
A simple and at the same time affordable marinade recipe for oyster mushrooms with carrots and garlic will be interesting for those who like spicy dishes. The appetizer turns out delicious, with oriental flavor notes. Cooking pickled oyster mushrooms with carrots, garlic and soy sauce at home is quite simple.
- oyster mushrooms - 1 kg;
- water - 150 ml;
- vegetable oil - for frying;
- carrots - 1 pc.;
- garlic cloves - 10 pcs.;
- green onion - 1 bunch;
- salt to taste;
- soy sauce - 4 tbsp. l .;
- sugar - 2 tsp;
- ground black pepper - 1 tsp.
Peel, cut, pre-boil mushrooms in salt water for 15 minutes and put on a sieve.
Peel the carrots and grate Korean style vegetables on a fine grater.
Put in a pan heated with oil and fry until cooked.
Peel onion and garlic, chop into small pieces, combine with mushrooms and fry in vegetable oil for 10 minutes, add water and simmer for 5 minutes.
Salt, add sugar, ground pepper, mix and add soy sauce.
Stir, let it brew for 2 hours and can be served.
Garnish the appetizer before serving with chopped green onions.
Your guests will appreciate the delicious spicy dish with carrots, garlic and soy sauce.
Oyster mushroom marinade with mustard seeds
Marinade for oyster mushrooms for the winter with mustard seeds will help preserve the harvest for the long winter and add spice.
- oyster mushrooms - 1 kg;
- water - 600 ml;
- mustard seeds - 1 tsp;
- carnation - 3 inflorescences;
- bay leaf - 5 pcs.;
- salt - 1 tbsp. l .;
- sugar - 3 tbsp. l .;
- vinegar 9% - 80 ml.
Fresh oyster mushrooms, pre-cleaned of contaminants, pour water, allow to boil over medium heat for 15 minutes, recline in a colander.
Allow liquid to drain, cool and cut into pieces.
Pour with new water (600 ml), add salt, sugar, lavrushka, mustard seeds, cloves.
Allow to boil and boil over medium heat for 5-7 minutes.
Add mushrooms to the marinade, pour vinegar and simmer for 15 minutes.
In sterilized jars, spread the mushrooms with the marinade, close the lids and roll up. You can use plastic instead of metal covers.
Put the cooled jars with the workpiece in the refrigerator or store in the basement.
After 7 days, you can start tasting. Believe me, your household will really like pickled oyster mushrooms with mustard seeds.
Mushroom marinade oyster mushroom with vinegar and nutmeg
We offer a recipe for oyster mushrooms with nutmeg, which will give the appetizer a unique taste and aroma.
- oyster mushrooms - 1 kg;
- water - 700 ml;
- vinegar 9% - 30 ml;
- salt - 1 tbsp. l .;
- sugar - 1.5 tbsp. l .;
- garlic cloves - 5 pcs.;
- nutmeg - a pinch.
Peel the mushrooms, add water, boil in water with salt for 20 minutes.
While the mushrooms are boiling, we will prepare a delicious marinade for oyster mushrooms. To do this, add cold vinegar (700 ml) to vinegar, salt, sugar, nutmeg, cut into large pieces of garlic.
Let the marinade boil over low heat for 5-7 minutes.
Boiled and cooled oyster mushrooms cut into small pieces, put in sterilized 0.5 l jars.
Pour mushrooms with hot marinade and close with plastic lids.
Turn the cans over, wrap and allow to cool completely.
After 12 hours, pickled oyster mushrooms can be served.
Oyster mushroom marinade with vinegar and nutmeg will perfectly preserve your harvest for 6 long months.
We offered for review only a few of the simplest options for marinade for oyster mushrooms at home. You only need to get mushrooms and start pickling them with the recipes of our pickles.
