Pickled mushrooms - general principles and methods of preparation
The process of pickling mushrooms is based on their preparation with the use of acid - for example, acetic or citric, as well as spices and salt. Varieties of tubular mushrooms are selected for pickling - porcini, butter, boletus, autumn boletus, autumn mushrooms, as well as greenhouse mushrooms, etc. Green pickles, bbw, honey mushrooms, rowings are excellently pickled, and other plate mushrooms can be taken.
Strong young mushrooms must be checked for the presence of worms and divided into types. There are two ways to pickle mushrooms - cooking marinade with mushrooms, and separately. When the marinade is cooked at the same time as the mushrooms placed in it, the product retains its aroma and extractive substances to the maximum, the dish has a special taste, but the marinade has a more saturated, but not quite pleasant appearance. The unclear dark liquid is viscous and often contains crumbled debris from mushrooms.
If you pre-cook the marinade separately and pour it with prepared and boiled mushrooms, you get a clean and transparent dish that is not inferior to the first by strength and mushroom smell. The peeled and chopped mushrooms will not darken if you store them for a while in a solution of salt and vinegar (20 grams of salt and 2 tbsp.spoons of vinegar per 1 liter of water), try to cook them faster, since they absorb water very quickly.
Pickled mushrooms - preparation of products
If any quality mushrooms are suitable for frying, then for pickling you should choose only strong and whole specimens, carefully sorting and cutting off all the darkening on the hats and root roots. Hats and legs are cut into pieces and marinated separately, small mushrooms can be left whole. When boiling boletus and boletus, the marinade turns dark, so they are first poured with boiling water and then rinsed with cold water. Oil can be cleaned, remove slippery hat skins. When pickling, do not overdo it with spices - they should not interrupt and drown out the natural taste and aroma, cloves, star anise and leaves of cherry and oak can be an ideal combination.
Pickled mushrooms - cooking utensils
It is very important to preserve the strength of mushrooms during cooking, so they are lowered into boiled water and only enameled dishes are used for this. For storage use glass jars or tinned clay containers, enameled pots or other dishes that are not capable of oxidation. If the recipe does not provide for sterilization, metal caps are not recommended. If you still use airtight lids for airtight closure, be sure to sterilize both banks and lids to avoid harmful bacteria.
Pickled mushrooms - the best recipes
Recipe 1: Pickled Porcini Mushrooms
The king of mushrooms, white, or boletus, thanks to the wonderful taste and nutritional properties, is perfect for any mushroom dishes. Pickled at home porcini mushroom far exceeds the taste of the factory workpiece.
Ingredients
For 1 kg of porcini mushrooms, 1 onion, 6% vinegar (60 ml), bay leaf (3-4), black pepper, peas, allspice, cloves, salt (1 tablespoon) are taken.
Cooking method
Rinse the porcini mushrooms and peel, cut large and medium into pieces, leave the small ones whole. Place the mushrooms in a bowl, add a glass of water and bring to a boil, reduce heat, cook for 15 minutes. Do not let them stick to the bottom, stir every few minutes. Filter, add salt and spices, vinegar to the broth. In sterilized jars, we put the onion rings and spread on top of the mushrooms, pour the marinade, taking out the bay leaf, and close the jar. Store in the refrigerator or in the cellar at a temperature not exceeding 5-6 degrees.
Recipe 2: Pickled Mushrooms.
The pleasure of wandering through the autumn forest and picking mushrooms is not always available to everyone, but mushrooms that are sold in stores or other greenhouse mushrooms are always available to us. It is very simple - half an hour of time for their preparation, and you can try mushrooms that will make you forget about dubious store items forever.
Ingredients
Small mushrooms, spices, one large onion, several cloves of garlic, vinegar 7-9%, nutmeg 1 pinch.
Cooking method
We wash the mushrooms well and spread them on a dry frying pan. When they start the juice, fry for 4-6 minutes. We prepare the marinade: vegetable oil, vinegar, pepper and sugar and salt, combine 1 gram of nutmeg and pour into mushrooms, boil for 10 minutes over low heat. Add onion and garlic, sliced into thin slices, to the mushrooms, previously placed in a pan, mix and leave to cool. These mushrooms do not require long pickling - we can try them as soon as they cool!
Recipe 3. Korean Mushrooms
Korean cuisine is distinguished by a large number of vegetable and mushroom snacks, cooked in a special way with the use of Korean spices. Korean-style mushrooms cooked at home will be your favorite snack. Champignons, or any hard mushrooms, will do.
Ingredients
Champignons 1 kg, carrots 100 gr., Bell pepper 1 piece, onion 2 pcs., A few cloves of garlic, sugar (2 tablespoons), red pepper (1 pod), black pepper, salt, vegetable oil (100 g), a pinch of lemon acid or vinegar essence (1 teaspoon).
Cooking method
Cook the prepared mushrooms for 5-7 minutes, drain the water and rinse with cold water. Slices bell pepper, onion, carrots and fry in oil. Cool. We mix the mushrooms with the mixture and add the remaining ingredients: sugar, garlic, citric acid or vinegar, transfer to an enameled dish. We insist at room temperature and roll up in jars. Store in a cool place.
Pickled mushrooms - useful tips from experienced chefs
- If nevertheless you notice mold on the mushrooms, do not worry - this nuisance can be eliminated. Drain the marinade, rinse the mushrooms under running water and boil them in a fresh marinade according to the same recipe and close again in a jar. Everything will be OK. To avoid mold, add a little boiled vegetable oil to the jar.
- The marinade will be transparent if the foam is removed on time when boiling mushrooms.
