Canned oyster mushroom. How to salt, pickle oyster mushrooms for the winter in jars: delicious recipes

Pickled oyster mushrooms can be found not only on store shelves. Delicious oyster mushrooms are easy to pickle for the winter at home. I will consider the most popular cooking recipes.

Classic recipe

The recipe is prepared for a day, and the resulting workpiece is used as a base for a salad, a side dish for meat or a separate dish. Pickled oyster mushrooms go well with eggs, potatoes and other vegetables. Vegetable oil, mayonnaise or other sauce is suitable for dressing.

Ingredients:

oyster mushrooms - 1 kg;
table vinegar - 3 tbsp. l.;
onions - 1 pc.;
water - 700 ml;
bay leaf - 4-5 pieces;
black pepper - 5 pcs.;
salt - 2 tbsp. l.;
sugar - 1 tbsp. l.

Step by step preparation:

Oyster mushrooms pre-clean, rinse from dirt. Put on fire with water and onions.
When the water boils, salt, add sugar and other spices.
Boil until they are at the bottom (about 30 minutes), then pour in the vinegar and cook for another 7 minutes.
Cool slightly and put the resulting mixture into jars. It is enough that the liquid slightly covers the oyster mushrooms.

Video recipe

Place cooled jars in the refrigerator. The next day, the salting is ready.

How to salt oyster mushrooms for the winter in jars

Canned oyster mushrooms will be an excellent snack for the New Year holidays, because they are stored for up to a year.

Ingredients:

oyster mushrooms - 1.5 kg;
table vinegar - 4 tbsp. l.;
garlic cloves - 5-6 pcs.;
water - 1 l;
black pepper (peas) - 10 pcs.;
salt - 1.5 tbsp. l.;
sugar - 1 tbsp. l.;
cloves - 2 pcs. to the bank;
bay leaf - 2 pcs. to the bank;
sterilized jars.

Cooking:

Wash mushrooms and cut into slices. Whole ones will do if they are small.
For cooking, use deep dishes to remove the foam, if it appears.
Boil oyster mushrooms for 30 minutes in lightly salted water. Then transfer to a colander and let the liquid drain.
Meanwhile, the marinade is being made. Pour 1 liter of water into a saucepan. When it boils, add all the ingredients.
Add vinegar last and cook everything together for 5 minutes.
Put hot mushrooms in containers, pour marinade on top.

Banks roll up and cover until cool. Salting is ready in a month.

Hot cooking method

Only hats are suitable for cooking according to this recipe. As in the previous version of the recipe, mushrooms are cooked separately from the brine.

Ingredients:

oyster mushrooms - 2.5 kg;
salt - 3-4 tbsp. l.;
water - 2 l;
sterilized jars;
garlic (cloves) - 1 pc. to the bank;
bay leaf - 2 pcs. to the bank;
cloves - 3 pcs. to the bank;
allspice - 2 pcs. to the bank.

The quantity of products is calculated on jars of 1 liter. From 2.5 kg of mushrooms, 2.5 liters of the finished product will be obtained.

How to cook:

Place the mushrooms in a saucepan, cover with water. After boiling, drain the liquid and refill with water.
When the water boils a second time, cook for 30 minutes. Take out the mushrooms and let them stand for a while.
For brine: salt boiling water, add pepper and other spices. Boil 5 minutes.
Arrange the boiled mushrooms in prepared jars, pour hot brine and roll up the lids.

Videos cooking

After 2 weeks, the dish is completely ready for use.

cold way

The easiest recipe for oyster mushrooms, because you don’t have to cook. Sort the mushrooms, cut off the legs - only hats are suitable for the recipe.

Ingredients:

young oyster mushrooms - 2 kg;
salt - 250 g;
bay leaf - 2 pcs.;
black pepper - 7 pcs.;
carnation (inflorescences) - 3 pcs.

Cooking:

Pour a thick layer of salt on the bottom of the pan and lay out 2 rows of oyster mushroom caps with the porous side up. This will speed up the curing process.
Then again a layer of salt and some spices. Then again a layer of mushrooms and so on until they run out.
Put salt on the last layer of hats, cover with gauze folded 4-5 times or with a sheet, and put oppression on top.
Keep the pan for 5 days at a temperature not higher than 25 ° C, so that the caps settle in volume. Then move the container to a cool place, such as a basement or cellar.

After 10 days, oyster mushrooms are ready, but some housewives wait up to 30 days for the hats to be well salted.

The benefits and harms of oyster mushrooms

Oyster mushrooms grow in many places, do not require special care and are easy to cultivate. The undoubted benefit lies in the low calorie content and the large amount of vitamins and other useful substances, as in the valus and the waves. They contain proteins, amino acids, and the rare vitamin PP.

However, it is not recommended to consume oyster mushrooms in large quantities. Due to the peculiarity of causing flatulence and diarrhea, they should not be tried by children and the elderly. It is better to eat a snack at lunchtime so that the body can cope with such a heavy meal.

The disadvantages of oyster mushrooms include fragility and difficulty of transportation over long distances. Also, some people have allergies.

When choosing oyster mushrooms, pay attention to the smell and appearance. Good mushrooms do not have a strong smell, cracks and spots.

It is most useful to eat young oyster mushrooms. They have juicy white flesh. Old ones, on the contrary, have a fibrous, rubber-like flesh.
The legs are tough, so they should be cut very short or cooked for 15 minutes longer than the hats.
Aluminum or galvanized pans are not suitable for cooking, as the metal will immediately darken.
Salting should be stored in enameled or glassware.
The maximum allowable storage time for finished snacks is 1 year.
Pickled oyster mushrooms will be more aromatic if you add fresh, finely chopped greens to them before serving.

All methods of preparing pickled oyster mushrooms for the winter are simple and straightforward, and not very expensive. It is no coincidence that the dish is so popular among housewives. A classic recipe or salted oyster mushrooms without vinegar is a great snack for a hearty lunch.

Most often, mushroom lovers choose forest gifts for pickling. But today, in the market and in stores, you can buy such a mushroom as oyster mushroom without wasting time on a trip to the forest in search of the required amount. There are various recipes for preparing a fairly appetizing product. Because how to preserve oyster mushrooms for the winter is an individual choice for everyone.

Oyster mushrooms can be attributed to one of the very tasty types of pickled mushrooms. However, many do not know how to preserve oyster mushrooms at home. The procedure itself is uncomplicated, as may initially be outlined. It is important to choose the recipe you like and follow the indicated proportions.

There are enough recipes. Mushrooms cook very quickly and do not lose their taste properties.

As a rule, medium-sized mushrooms with small caps are taken for harvesting. Large mushrooms will need to be cut into pieces. It is ideal to pick up young oyster mushrooms with silver-gray caps. As the caps grow, they acquire a more beige hue, resulting in fragrant and tasty canned mushrooms.

Many canned store-bought mushrooms, so sometimes they are interested in the correctness of canning oyster mushrooms that are harvested in the forest. The process is exactly the same. First, wash the hats well, paying more attention to the lamellar side, as debris can collect in it. If heavily soiled, soak the product for an hour. Cleaned mushrooms must be poured into a pot of boiling water and boiled for 25 minutes. Then you can move on to conservation.

If the mushrooms are poorly cleaned, then preservation may not be preserved.

Pickling mushrooms for the winter is a fairly common recipe, since using vinegar and following all certain rules, you can save the workpiece for a long time.

For the recipe you will need the following ingredients:

oyster mushrooms - 1 kilogram;
pepper - 5 pieces black or allspice;
cloves - to taste;
garlic - 3 cloves;
vinegar - 3 tablespoons;
dry dill - 4 pinches;
water - 600 ml;
bay leaf - 2 - 3 leaves;
coarse sea salt - 2 teaspoons;
sugar - 2 teaspoons.

Initially, it is necessary to process the caps by washing and cleaning them from accumulated pollution. The legs must be removed, they will not be required, since pickled ones become very tight and will not be chewed well. Hats are cut at the discretion of each, and then placed in a pot of water. All spices are added. After the water boils, pour in the vinegar and throw in the dill. Cook for about 25 minutes, removing the emerging foam.

When the marinade is ready, you need to try it. It should taste salty. Next, remove the mushrooms from the broth and place them in a pre-sterilized container. Pour the marinade so that it covers the oyster mushrooms.

If the workpiece is not eaten for a month, then it is necessary to add 3 tablespoons of vegetable oil to the container, then close the containers well and send them to the refrigerator. For long-term storage of preservation, you need to roll up the jars using a metal lid immediately after spilling the brine.

Cold preparation method

Quite tasty oyster mushrooms come out for the winter using a cold harvesting method. In order to prepare preservation, you will need the following components:

oyster mushrooms - 1 kilogram;
salt - 30 grams;
garlic - 1 clove;
fresh dill.

The preservation process in this way is quite convenient, since the product does not need to be boiled.

Initially, you should wash the pan well and put salt on the bottom. Then lay the oyster mushrooms with spices in layers, sprinkling with salt. To give a spicy taste, you can add a couple of sprigs of dill and garlic cloves. Cover the pot with mushrooms with a lid smaller than the size of the container used, and put a load on top.

After 2 days, the oyster mushrooms will release juice and settle a little, after which you will need to add fresh mushrooms, following the same salting procedure. After waiting for the product to be ready, you need to transfer it to a container and pour the brine that was formed during the preparation process, completely covering the mushrooms. Transfer jars for 1.5 months to a cool zone for fermentation.

Fried mushroom preparation

A jar prepared in this way will not lose its taste and aroma, and guests will be surprised at such an unusual recipe.

To preserve oyster mushroom, you need to take:

oyster mushrooms - 2 kilograms;
vegetable oil;
salt;
ground black pepper - 1 teaspoon.

First, boil the oyster mushrooms, cut them into cubes. Heat oil in a frying pan, add mushrooms. Roast them until the water evaporates. Add salt, pepper, mix and fry for another 5 minutes.

Transfer the fried oyster mushrooms to clean jars, pour over the oil that remains in the pan. Cover the container with a lid and sterilize for an hour. After cooking, roll up the jars with metal lids, turn upside down and cover with a blanket for 2 days. When the blanks have cooled, they need to be transferred to a cool place.

Canned mushrooms can be in the form of salads using marinades, which makes the product even more delicious. Korean oyster mushroom is a hearty and spicy dish. For preparation you will need:

oyster mushrooms - 500 grams;
champignons - 500 grams;
large carrots - 2 pieces;
garlic - 3 cloves.

Mushrooms must be thoroughly rinsed, and then boiled for 8 minutes, adding salt to the water. Throw the finished product in a colander to eliminate excess moisture. Cut into medium pieces, small champignons can not be touched. Carrots need to be grated on a fine grater or use a grater to cut carrots in Korean, mix it with mushrooms.

To prepare the marinade, you need to take 4 tablespoons of vegetable oil, pour into a pan. Put 1 teaspoon of crushed paprika, ¼ teaspoon of crushed black pepper, red pepper to taste. All components are quickly fried. Finely chopped garlic, 3 tablespoons of vinegar should be added to mushrooms with carrots. To soften the spiciness of the salad, you can use a little sugar.

Cooked spices in oil should be poured into a container with mushrooms, mix. Next, put in a glass dish, cork. Salad must be sent to the refrigerator. It is recommended to eat after 3 days.

There are many recipes that are quick and easy to make. The choice always remains with each person with his taste preferences.

Many housewives make preparations from vegetables, fruits and mushrooms in summer and autumn. Indeed, on cold winter evenings, it is a great pleasure to feast on pickles, sweet jams and assorted peppers and tomatoes. Oyster mushrooms marinated for the winter will be a worthy addition to classic preserves. Recipes for delicious mushrooms include only available ingredients, and the cooking process itself does not require special knowledge and skills.

In the wild, oyster mushrooms grow in many places, and the ease of maintenance and easy care make it possible to cultivate them in artificial conditions on special soils made of sawdust and straw.

Excellent taste and low calorie content is another advantage of these mushrooms.

In its composition, oyster mushrooms have the following elements:

proteins;
amino acids;
vitamins A, B and rare PP;
selenium, copper, calcium, phosphorus;
choline;
beta carotene;
various amino acids;
healthy fats and carbohydrates.

Love mushrooms? Who doesn't love them. After all, mushrooms are such a tasty and nutritious product that it is simply impossible to refuse it. In addition, you can cook soup, borscht, salads, potatoes and so on with mushrooms. And today we will tell you how pickled oyster mushrooms are prepared for the winter, so that later in this cold time you do not have to run around the shops and look for mushrooms in order to cook some delicious salad for your family!

Ingredients

Step-by-step recipe for cooking Pickled oyster mushrooms for the winter with a photo

So, let's start cooking:

Wash and cut the mushrooms.

Put a pot of water on the fire, bring it to a boil. Then send mushrooms to boil in boiling liquid for 15 minutes.

As soon as the marinade starts to boil, put the mushrooms in it, boil them for 20 minutes.

Now put them in prepared jars, fill with the same marinade in which they were cooked and roll up. Pickled oyster mushrooms are ready for the winter!

Video recipe Marinated oyster mushrooms for the winter

Pickled oyster mushrooms at home

At home, you can cook pickled oyster mushrooms according to a different recipe. Mushrooms will turn out very juicy, tasty and fragrant, in one word - amazing!

So, in order to cook mushrooms according to this recipe, you will need:

Ingredients:
oyster mushrooms - 1 kg;
salt - 3 teaspoons;
sugar - in the same amount;
black and allspice in the form of peas;
water - 1.5 liters;
Bay leaf;
apple cider vinegar - 100 milliliters;
vegetable oil - 100 milliliters.

So, let's get down to business:

Rinse the mushrooms well, cut off the legs.
Transfer the prepared product to a saucepan, pour water. Put the container with the contents on the fire, let it boil. Mushrooms should be cooked for only 5 minutes.
Then transfer them to a colander, let the excess liquid drain.
Now cut them into small pieces.
Take another container, pour in water, add sugar, bay leaf, allspice and black pepper in the form of peas, pour a little vinegar and vegetable oil here. Put on low heat, put chopped mushrooms here again and cook for 20 minutes.
As soon as the mushrooms have cooled, send them to the refrigerator, and in the morning you can treat your loved ones with delicious pickled mushrooms!

Enjoy your meal!

Oyster mushrooms are considered valuable and nutritious fruiting bodies. They contain a large amount of iron, fiber, protein and B vitamins. Therefore, this product should be present in the diet of every family. Although mushrooms are usually only available during the warm season, oyster mushrooms can be purchased at any time of the year. They are available in shops and markets. It is not for nothing that housewives love these fruiting bodies for their affordability and budget.

Oyster mushrooms cannot be attributed to noble mushrooms, but they make breathtaking preparations and dishes. What can be prepared from oyster mushrooms for the winter to please your family members and surprise guests?

Learn from our recipes how to harvest oyster mushrooms for the winter. This is very beneficial, since you will always have an excellent-tasting snack for boiled potatoes, pasta or cereals at hand. In addition, you can watch a video of cooking oyster mushrooms for the winter, which will definitely interest you.

Oyster mushrooms for the winter in jars, marinated with cinnamon and cooked at home, are quite spicy and tasty.

Use this recipe and after a while, when you open the jar with the workpiece, you will understand that you did not make a mistake in choosing - it is really very tasty.

Oyster mushrooms - 2 kg;
Cinnamon - 2 sticks;
Vinegar - 1/2 tbsp.;
Vegetable oil - 70 ml;
Salt - 50 g;
Sugar - 30 g;
Allspice - 5 peas.

Oyster mushrooms for pickling can be taken in any size: large ones need to be cut, small ones should be left whole.

Harvesting oyster mushrooms for the winter consists of several stages.

To begin with, the mushrooms should be disassembled individually and boiled for 5 minutes in boiling water.

Drain the water through a colander, let the mushrooms cool.

Prepare the marinade: add salt, sugar, allspice and black peas to 1 liter of water, let the marinade boil and throw in the mushrooms.

Boil for 15 minutes and add table vinegar.

The main ingredient in the recipe are cinnamon sticks. Grate it on a fine grater and add to the marinade.

Boil for 5 minutes, arrange oyster mushrooms in sterilized jars, pour 1.5 tbsp. l. vegetable oil and roll up.

Allow to cool at room temperature and send to a cold room.

Recipe for fried oyster mushrooms for the winter

Recipes for cooking fried oyster mushrooms for the winter are distinguished by their unique aroma. Try to fry the mushrooms first, and then marinate. You will definitely like the taste of the snack, the mushrooms will simply melt in your mouth.

There are no special ingredients or spices in the recipe for fried oyster mushrooms for the winter. You will need the most common products: mushrooms, salt and vegetable oil. The snack can be stored in the basement or refrigerator for 6 months.

Oyster mushrooms - 1 kg;
Lean oil - 4 tbsp. l.;
Salt.

Clusters of oyster mushrooms are divided into separate mushrooms, cut off the mycelium, rinsed in running cold water.

Place on paper towel, let dry well and cut into equal pieces.

Heat the vegetable oil in a frying pan, put the mushrooms and fry for 20 minutes with continuous stirring.

When the water evaporates, bring the mushrooms to a golden color.

Salt fried oyster mushrooms for the winter to taste and arrange in sterilized jars, leaving 2 cm of free space on top.

Pour oil from the pan into jars, close with tight plastic lids, let cool and refrigerate.

You won’t be able to store such an appetizer for a long time - it will leave your table very quickly.

What can be done with oyster mushrooms for the winter: forest mushrooms with lemon

What else can be done with oyster mushrooms for the winter, especially if they were collected in large numbers in the forest? Some of the fruiting bodies can be frozen or fried. However, the most delicious mushrooms are obtained as a result of pickling.

Try pickling forest oyster mushrooms for the winter with lemon, and they will take the most honorable place on your holiday table. This recipe is prepared without unnecessary additives and seasonings, including only natural ingredients. With a minimum of cash costs, you get an excellent snack.

Oyster mushrooms - 2 kg;
Water - 2 tbsp.;
Lean oil - 100 ml;
Lemon - 1 pc.;
Garlic cloves - 7 pcs.;
Vinegar - 2 tbsp. l.;
Salt - 2 tbsp. l.;
Onion - 1 head;
Carnation - 4 pcs.;
Black pepper and allspice peas - 7 pcs.;
Dill and parsley greens - 1 bunch .;
Lavrushka - 5 pcs.

Separate the mushrooms, peel, cut off the lower part of the leg, rinse and cut into pieces.

Prepare the marinade: boil water, add oil, vinegar, salt and spices.

Squeeze the lemon juice completely, add garlic and chopped greens, cut into small cubes, let boil for 5 minutes.

Strain the finished marinade through cheesecloth or a fine metal sieve.

Introduce chopped oyster mushrooms into the strained marinade and simmer for 15 minutes over low heat.

Peel the onion, cut into half rings and boil with mushrooms for 3 minutes.

Add vegetable oil, let it boil again and remove from the stove.

Arrange oyster mushrooms in jars of 0.5 l, pour marinade, cover with lids and put on sterilization.

Sterilize over medium heat for 15 minutes, close with tight plastic lids, cover with a warm blanket and allow to cool completely.

Cooled mushrooms should be taken out to a cool room or left in the refrigerator.

If you do not want to close oyster mushrooms with lemon for the winter, then sterilization is not needed. Season the mushrooms with vegetable oil, onion rings and herbs, and then you can serve.

How to twist oyster mushrooms for the winter in jars: salad with garlic

For lovers of savory snacks, I would like to offer to prepare an oyster mushroom salad for the winter with garlic. From this dish it will be not only difficult, but even impossible to break away.

How to wrap oyster mushrooms for the winter in jars so that you always have a savory snack for boiled potatoes or meat dishes on hand?

Oyster mushrooms - 1 kg;
Garlic cloves - 10 pcs.;
Salt - to taste;
Fresh thyme - 20 g;
Ground black pepper - ½ tsp;
Olive oil;
Ground coriander - a pinch.

Clusters of oyster mushrooms are divided into separate individuals, cut off the remains of the mycelium, and put to boil for 20 minutes.

Drain the water through a colander, let the mushrooms cool and cut into small pieces.

Put the chopped mushrooms in a bowl, salt, add coriander and thyme, mix.

Peel the garlic and cut into slices, add to the bowl with the mushrooms and mix.

Add black pepper, olive oil, mix well and let stand for 15 minutes.

Arrange in prepared sterilized jars, pour the remaining mushroom marinade, cover with metal lids and sterilize for 20 minutes.

Close with plastic lids and let cool slightly at room temperature.

You can take it to the basement, or you can put it in the refrigerator.

It is worth saying that in a day you can eat a salad - you will lick your fingers.

Try at least once to close this salad for the winter, and it will be on your canning list forever.

How to cook a hodgepodge of oyster mushrooms for the winter

How to cook oyster mushrooms for the winter as a hodgepodge - a hearty and tasty preparation that can be added to soups?

We suggest using our recipe and preparing a hodgepodge with mushrooms and tomato paste for the winter. Instead of pasta, you can take fresh tomatoes, only in this case you need to remove the skin from them and remove the seeds.

Oyster mushrooms - 2 kg;
Carrots - 2 kg;
Bulgarian sweet pepper - 1 kg;
Onion - 1 kg;
Tomato paste - 200 ml;
Water - 2 tbsp.;
Vinegar 9% - 100 ml;
Salt - 3 tbsp. l.;
Lean oil - 500 ml;
Ground black pepper - 2 tsp;
Provence herbs - 2 tsp

Peel the mushrooms, cut off the remains of the mycelium and dirt, rinse under the tap and cut into pieces.

Pour in water and let boil for 20 minutes, skimming off the foam from time to time.

Drain in a colander and let drain well.

Peel the carrots, wash and boil in salted water until tender. Remove, let cool and cut into small cubes.

Peel and cut the onion into thin rings, remove the seeds from the pepper and cut into noodles.

Heat oil in a frying pan and add onion and pepper. Let fry over medium heat until golden brown.

Mix mushrooms, onions and carrots in a deep saucepan, add tomato paste, salt and pour in water.

Simmer on low heat for 1 hour, add vinegar, Provence herbs, ground pepper and let boil for 5-7 minutes.

Spread the whole mass in 0.5 l jars, cover with lids and sterilize for 40 minutes over low heat.

Roll up the lids, cool at room temperature and put in the basement.

Such a preparation is stored for 8-10 months and is used for making soups or as an independent vegetable dish.

Oyster mushrooms for the winter in their own juice

How else to cook oyster mushrooms for the winter to make a great appetizer for the festive table? Pickled oyster mushrooms in their own juice is a good option to please your loved ones. Mushrooms are crispy, incredibly tasty and juicy.

Oyster mushrooms are stewed in their own juice, and then rolled into jars for long-term storage. You can not roll them up, but let them cool, and after 2 hours serve them on the table, seasoning them with chopped onion and dill.

Oyster mushrooms - 1 kg;
Garlic cloves - 3 pcs.;
Salt;
Sugar - 1 tsp;
Lean oil - 4 tbsp. l.;
White wine vinegar - 4 tbsp. l.;
Lavrushka - 3 pcs.;
Allspice and black peas - 3 pcs.;
Dill and parsley greens - 1 bunch.

Cooking oyster mushrooms for the winter involves several stages.

Firstly, the mushrooms must be cleaned, disassembled, cut and boiled in water with salt for 10 minutes. Next, throw the fruiting bodies into a colander and let the water drain.

Put mushrooms cut into pieces in a preheated pan with vegetable oil. Add wine vinegar, sugar, salt, parsley, allspice and black peppercorns, vegetable oil. Stir, cover and simmer over low heat for 15 minutes.

Add diced garlic cloves, chopped parsley and dill to the mushrooms, mix and simmer for 5 minutes.

Transfer the entire mushroom mass to sterilized jars, pour the remaining marinade.

Close the lid, let it cool completely and then refrigerate.

The option of cooking oyster mushrooms for the winter in your own juice will surely appeal to all your household members.

Method for preparing oyster mushroom caviar for the winter

There is a rather original way of cooking oyster mushrooms for the winter - this is caviar. It will become a favorite treat in your kitchen and part of a healthy diet.

Oyster mushrooms - 1 kg;
Onion - 6 heads;
Water - 1 l;
Refined vegetable oil;
Vinegar 9% - 50 ml;
Salt;
Greens (to taste) - 1 bunch.

Divide oyster mushrooms into separate specimens, cut off the lower part, wash and put into boiling water. Boil for 20 minutes, skim off the foam frequently, drain in a colander and let cool.

Twist in a meat grinder and put on a hot pan.

Fry over medium heat until the liquid has evaporated.

Peel the onion, cut into half rings and fry in vegetable oil until golden brown.

Mix chopped mushrooms with onions, add vinegar, a little vegetable oil, salt, ground pepper. Stir, fry on low heat for 15 minutes.

Grind the greens and add to the caviar, mix thoroughly and turn off the fire.

Arrange the finished caviar in sterilized jars and sterilize for 20 minutes in boiling water.

Close the lids, let cool and put in the refrigerator.

Now you know how to cook oyster mushrooms for the winter in the form of caviar. Try to make it even from purchased oyster mushrooms and make sure that caviar is one of the best preparations in your cookbook.

How to prepare oyster mushrooms for the winter: a hot pickling option

We suggest that you familiarize yourself with the recipe for how to cook oyster mushrooms for the winter. This option of hot salting is one of the most popular among lovers of mushroom dishes.

Oyster mushrooms - 1 kg;
Salt - 1 tbsp. l.;
Table vinegar 9% - 50 ml;
Carnation - 4 inflorescences;
Black peppercorns - 7 pcs.;
Allspice - 5 pcs.;
Lavrushka - 4 pcs.;

To know how to properly prepare oyster mushrooms for the winter in a hot salting way, you need to prepare a special spicy brine in which the fruiting bodies will be cooked. In this brine, oyster mushrooms will be pickled.

Peeled oyster mushrooms cut into large pieces, put into boiling water and boil for 15 minutes.

Drain the water, pour the oyster mushrooms with the second water so that they are slightly covered.

As soon as the water boils, add all the spices from the recipe and let the brine boil for 10 minutes.

If someone likes sweet and sour marinades, then you can add 1.5 tbsp to the brine. l. Sahara.

Put the mushrooms together with the marinade in prepared sterilized jars with a large spoon.

Close with nylon lids, let cool completely and put in a cool place.

Recipe for cooking oyster mushrooms for the winter in a cold way

The following winter oyster mushroom recipe is another popular option. In this case, the mushrooms are not subjected to heat treatment. Salt will be the main preservative here, and spices will give oyster mushrooms a light and spicy flavor.

Oyster mushrooms - 2 kg;
Salt - 300 g;
Lavrushka - 4 leaves;
Black peppercorns - 10 pcs.;
Carnation - 4 inflorescences.

How to cook an oyster mushroom recipe for the winter in a cold way so that the whole family can enjoy this appetizer in winter?

Pour an even thin layer of salt into the bottom of an enameled pan.

Peel the oyster mushrooms from the mycelium, disassemble them separately and cut them (if the mushrooms are large), leave the small ones whole.

Lay the first layer of mushrooms, caps down, directly on the salt.

Salt the mushrooms, throw in some of the spices and lay out the mushrooms again.

Carry out these actions until the oyster mushrooms and spices run out.

Sprinkle the top layer of mushrooms with salt and spices.

Cover the mushrooms with gauze folded in several layers and put oppression on it, for example, a jar of water.

Salting takes place at room temperature for 5 days.

Take the mushrooms to the cellar, and after 20-25 days they can be consumed.

Recipe for oyster mushrooms for the winter in Korean with step by step photos

The Korean version is another very interesting and spicy recipe for harvesting oyster mushrooms for the winter. This appetizer turns out to be very tasty and healthy, and believe that it will not be superfluous on your table.

Oyster mushrooms - 2 kg;
Carrots - 4 pcs.;
Garlic cloves - 5 pcs.;
Salt - 2 tbsp. l.;
Lean oil - 100 ml;
Vinegar 9% - 100 ml;
Seasoning for vegetables in Korean - 2 tbsp. l.

We offer you to see the recipe for oyster mushrooms for the winter with step-by-step photos.

Divide oyster mushrooms into individual mushrooms, cut off the mycelium and cut into pieces.

Boil in water with salt for 15 minutes, drain in a colander and cool.

Peel the carrots, grate on a “Korean” grater, mix with mushrooms, and then pour in vinegar and oil.

Peel the garlic, squeeze on the garlic to the mushrooms and mix.

Salt, add Korean seasoning and mix thoroughly.

Put the whole mass in glass jars or plastic food vessels and refrigerate.

Store in the refrigerator for no more than 2 months. Although this time is not even needed, since Korean-style oyster mushrooms will disperse in 2-3 days.

What else to do with oyster mushrooms for the winter?

What can be done with oyster mushrooms for the winter to decorate holiday tables with an unrealistically delicious preparation? We offer a recipe for cooking oyster mushrooms for the winter with a photo.

This variant of pickled mushrooms is a simple and quick preparation.

Oyster mushrooms - 1 kg;
Water - 500 ml;
Vinegar - 5 tbsp. l.;
Dried dill - 3 tbsp. l.;
Lavrushka - 2 pcs.;
Black peppercorns - 3 pcs.;
Sugar - 2 tbsp. l.;
Salt - 1 tbsp. l.;
Vegetable oil;
Carnation - 2 inflorescences.

Cut oyster mushrooms into small pieces, put in boiling water and boil for 15 minutes.

Introduce sugar, salt, oil and all spices into mushrooms, except vinegar. Let the mushrooms boil in the marinade over low heat for 10 minutes.

Gently add vinegar, boil for 10 minutes and turn off the heat.

Arrange the mushrooms in jars and close with nylon lids.

Cool and store in the cellar.

How to cook bean salad from oyster mushrooms for the winter

How to cook oyster mushrooms for the winter with beans? I must say that this blank is perfect for diet food, as well as in fasting.

Oyster mushrooms - 1 kg;
Onions - 4 pcs.;
Refined oil - 200 ml;
Tomatoes - 700 g;
Sugar - 50 g;
Salt;
White beans - 400 g;
Ground black pepper - 1 tsp;
Garlic cloves - 6 pcs.

Check out the recipe for cooking oyster mushrooms for the winter with a step-by-step photo.

Cut oyster mushrooms into cubes and boil in water for 15 minutes.

Peel the onion, chop and fry in oil for 10 minutes.

Mushrooms combine with onions and fry together for 5 minutes.

Boil the beans until tender and drain the water (you can cook it in advance so that you can spend less time cooking later).

Cut the tomatoes into slices and chop in a blender.

Combine mushrooms with onions, chopped tomatoes and beans in an enamel saucepan. Simmer together over low heat for 20 minutes.

Add diced garlic, salt, add sugar, remaining oil and ground pepper. Simmer for 15 minutes over low heat while stirring continuously.

Arrange in sterilized jars of 0.5 liters.

Sterilize in boiling water for 30 minutes, roll up and let cool.

Beans with oyster mushrooms are ready, you can take them out to the basement.

This preparation can be used as an independent dish, or it can be added to borscht.

Preparing mushrooms for the winter is a simple matter. And I must say, many housewives will not miss the opportunity to do this. To cook oyster mushrooms for the winter at home, you need to familiarize yourself with the proposed recipes and prepare all the proper products. After all, it is hard to imagine a more tasty and desirable snack on the table than mushrooms. And if you have some oyster mushrooms, try cooking them.

To choose the right recipes for cooking oyster mushrooms for the winter, you need to take into account your personal culinary preferences and taste. You can experiment and combine mushrooms in a dish with other ingredients not mentioned in the recipes.

Excellent, proven recipes will appeal to everyone, because the mushroom aroma and wonderful mushroom taste will not leave anyone indifferent.

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