Content
- 1 How to cook mushroom umbrellas for the winter
- 2 Recipes for cooking umbrella mushrooms for the winter
- 3 Terms and conditions of storage
- 4 Conclusion
Many housewives harvest umbrellas for mushrooms for the winter. Fruit bodies are frozen, dried, pickled and salted, caviar is prepared. In winter, first and second courses are cooked from semi-finished products, which helps to diversify the family's diet.
When the crop is harvested, it should be processed faster.
How to cook mushroom umbrellas for the winter
Fresh, any fruiting bodies, even in the refrigerator, are not stored for long. How good it is to taste mushroom dishes in winter. That is why housewives are looking for various recipes to prepare mushroom umbrellas. Fruit bodies have excellent taste and are suitable for various dishes.
How to freeze mushroom umbrellas for the winter
Collected umbrella mushrooms must be sorted before freezing for the winter. Strong fruiting bodies should be chosen for storage. Then adhering debris, leaves, dirt are removed.
Often, the caps and legs are heavily soiled, so they can be rinsed in cold water before raw freezing, but under no circumstances should they be soaked. If the umbrellas are boiled before freezing, they can be poured with water for a short time.
Freezing boiled mushrooms
Washed fruit bodies are placed in boiling water and boiled for no more than 10 minutes. It is advisable to cut large umbrellas. To get rid of excess liquid, boiled mushrooms are spread in a colander.
After complete cooling, the dried fruit bodies are laid out in bags in such an amount that they can be used at a time, since it is undesirable to put the thawed product back in the freezer.
Freezing raw umbrellas
If raw fruit bodies are to be frozen, then, as mentioned above, it is not recommended to soak them. If the raw materials are medium-sized, then they are laid out entirely on the sheet. Large umbrellas should be cut into pieces.
Cover the sheet with parchment paper, then lay out the hats and legs. Put in the freezer for a few hours. Pour frozen umbrellas into a bag or container for further storage in the chamber.
Freeze after frying
You can freeze not only raw or boiled fruit bodies, but also fried ones. A little vegetable oil is poured into the pan, then the mushrooms are laid out with umbrellas. After a third of an hour, a ruddy crust will appear on them. The cooled caps and legs are folded in portions into bags and frozen.
Freezing after oven
The taste and useful properties of mushrooms are preserved in the freezer if the fruit bodies are baked in the oven beforehand.
You need to fry the umbrellas on a dry sheet at a temperature of 100 degrees until fully cooked. When the raw materials have cooled, put them in bags and put them in the freezer.
How to defrost
Semi-finished products that were frozen for the winter without heat treatment must first be removed from the freezer and refrigerated for 10 hours.
If the umbrellas have been fried or boiled before freezing, they do not need to be thawed first.
Well stored mushrooms umbrellas in freezer bags
How to store mushroom umbrellas for future use by drying
The fruit bodies of tubular mushrooms can be dried for the winter. To do this, use a gas or electric oven. You can also do this outdoors.
Before drying, the caps and legs are rinsed and dried in the sun for several hours to remove excess moisture.
If a dryer is used, then a special mode is selected. In the oven - at a temperature of 50 degrees and an open door. Drying time depends on the size of the mushrooms.
Advice! The hats and legs must be laid out separately, as they do not dry out at the same time.
Winter-dried hats and legs do not take up much space during storage
How to keep mushroom umbrellas for the winter by pickling
An excellent storage method is pickling. This option is also suitable for umbrellas. Large specimens are cut after soaking, small ones are left intact.
For pickling for the winter they take:
- 2 kg of mushroom umbrellas;
- 12 Art. water;
- 150 g salt;
- 10 g citric acid;
- 20 g granulated sugar;
- 2 tsp allspice;
- 2 pinches of cinnamon;
- 2 pinches of cloves;
- 5 tbsp. l. 6% vinegar.
How to pickle for the winter:
- Prepare a brine from 1 liter of water, half of salt and citric acid, and put the peeled and washed umbrellas in it. Cook with stirring until they settle to the bottom.
- Strain the mushroom brine with a colander and transfer to sterile jars.
- Boil the marinade from 1 liter of water with the remaining ingredients, pour out the vinegar at the end.
- Pour into jars with mushrooms and sterilize. The process lasts 40 minutes.
- Cork the jars, and after cooling, store in a dark, cool place.
Pickled mushrooms are a great addition to potatoes
How to prepare mushroom umbrellas for the winter by pickling
Most often, dry salting is used: it takes a little time. For 1 kg of fruit bodies, take 30 g of salt.
When salting for the winter, it is not necessary to use spices, currant leaves - this will preserve the mushroom aroma
How to salt:
- Mushrooms are stacked in layers, with plates facing up in an enamel saucepan and sprinkled with salt.
- They cover it with gauze and put a plate on it, for example, a jar of water is oppressed.
- For salting at room temperature, four days are enough. Mushrooms are transferred to jars for the winter, poured with brine to the top, covered with a nylon lid and placed in the refrigerator.
Recipes for cooking umbrella mushrooms for the winter
Umbrella mushrooms are an excellent tasty gift of the forest, from which you can cook many goodies for the winter. Several recipes will be presented below.
Hot salting for the winter
This method is suitable not only for umbrellas, but also for other lamellar mushrooms.
You will need:
- 2 kg of fruit bodies;
- 70 g of coarse salt;
- 2-3 umbrellas of dill;
- 50 g of vegetable oil;
- 4-6 cloves of garlic.
Cooking rules:
- Cut large caps, marinate small ones whole.
- Put mushrooms in boiling water, add salt. As soon as the fruiting bodies begin to settle to the bottom, turn off the stove.
- Put a colander on a saucepan, throw back the umbrellas. The liquid that ends up in the dishes does not need to be poured out. You will need it to fill the mushroom jars.
- Put the cooled fruits in sterile jars, add a small amount of salt, spices, dill, garlic.
- Pour in the mushroom liquid, put the container in a wide saucepan for sterilization for a third of an hour.
- Pour in two large spoons of calcined oil and close.
- Store in a basement.
As for spices, they are added depending on taste preferences.
Mushroom caviar
Recipe composition:
- 2 kg of mushroom fruits;
- 2 tbsp. l. mustard;
- 150 ml of vegetable oil;
- salt to taste;
- 40 g granulated sugar;
- 1 tsp ground black pepper;
- 8 tbsp. l. 9% vinegar.
Cooking features:
- Boil mushroom raw materials in salted water, drain from the liquid.
- Grind slightly cooled umbrellas with a meat grinder.
- Add the rest of the spices, simmer for 10 minutes with constant stirring.
- Transfer hot to the prepared container and roll up.
- Wrap up with a blanket and put in the basement for the winter.
Guests will be delighted!
Pickled umbrellas with onions
Ingredients:
- 1 kg of hats;
- 4 g citric acid;
- 2 heads of onions;
- 1 tspground black pepper;
- 2 tsp Sahara;
- dill - herbs or dried.
For the marinade:
- 500 ml of water;
- 1 tsp salt;
- 1 tbsp. l. vinegar.
Cooking steps:
- Pour the washed umbrellas with water and bring to a boil.
- Pour salt into the water (for 1 liter of liquid 1 tbsp. L.) And cook the contents, stirring until tender. Skim off the foam as it appears.
- Transfer the mushrooms to a colander.
- Boil the marinade with salt, sugar, citric acid.
- Place the mushrooms and the rest of the ingredients.
- After five minutes, add vinegar.
- Transfer the umbrellas to the jars, sterilize for 35 minutes.
- Roll up hot, wrap up.
You can't think of better snacks for the winter!
Oil umbrellas
Products:
- 3 kg of mushrooms;
- 150 ml of vegetable oil;
- 200 g butter or lard;
- 1 tsp ground black pepper.
Cooking process:
- Boil raw mushrooms for half an hour in salted water.
- Strain the liquid through a colander or sieve.
- Combine both types of oil in a frying pan (100 g each), extinguish the umbrellas for a third of an hour under the lid. To prevent the mass from burning, it must be stirred.
- Then fry without a lid until all the liquid has evaporated.
- Put the workpiece in steamed containers, then pour the fat, in which the umbrellas were stewed, and seal with plastic lids.
Mushrooms, umbrellas, prepared for the winter, are stored for almost six months in a cellar or refrigerator.
If there is not enough oil, you need to boil more
Solyanka
For hodgepodge for the winter you will need:
- 2 kg of fresh mushrooms;
- 2 kg of white cabbage;
- 1.5 kg of carrots;
- 1.5 kg of onions;
- 350 ml of vegetable oil;
- 300 ml tomato paste;
- 1 liter of water;
- 3 tbsp. l. vinegar;
- 3.5 tbsp. l. salt;
- 3 tbsp. l. sugar pitch;
- 3 allspice peas;
- 3 black peppercorns;
- 5 bay leaves.
Process:
- Boil the fruit bodies, discard in a colander.
- Peel and chop cabbage, carrots, onions and fry in oil, spreading alternately for 10 minutes with constant stirring.
- Mix water and pasta, add to vegetables, then add the rest of the spices and simmer for one hour, covered.
- Add mushrooms, stir and simmer for another 15 minutes.
- Pour in vinegar and simmer for 10 minutes.
- Pack in jars, cork, wrap with a blanket until it cools.
Cabbage and mushrooms are a great combination
Terms and conditions of storage
Dried mushroom umbrellas are stored in linen bags in winter, in a dry room for no more than a year. Frozen fruit bodies - about the same in the freezer.
As for the salted, pickled edible mushrooms of umbrellas for the winter, the jars should be put in a cold place where sunlight does not get: in the basement, cellar or refrigerator. The shelf life depends on the characteristics of the recipe.
Conclusion
Mushrooms umbrellas for the winter are a real delicacy. Their dishes are perfect for everyday meals. They will look great on the festive table too.
