Marinated mushrooms - general principles and methods of cooking
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. Choose for pickling varieties of tubular mushrooms - white, boletus, aspen, boletus, autumn mushrooms, as well as greenhouse mushrooms, etc. Brilliantly pickled greens, bbw, honey agaric, ryadovki, you can take other lamellar mushrooms.
Strong young mushrooms must be checked for the presence of worms and divided into species. There are two ways to pickle mushrooms - cooking marinade with mushrooms, and separately. When the marinade is boiled simultaneously with the mushrooms placed in it, the product retains its aroma and extractive substances as much as possible, the dish has a special taste, but the marinade has a more intense, but not quite pleasant, appearance. A hazy dark liquid is tough and often contains crumbled debris from mushrooms.
If the marinade is pre-cooked separately and pour them prepared and boiled mushrooms - it turns out a clean and transparent dish that is not inferior to the first in strength and mushroom smell. Peeled and sliced mushrooms do not darken, if you store them for some time in a solution of salt and vinegar (20 g. Salt and 2 tablespoons of vinegar per 1 liter of water), try to cook them faster, as they very quickly absorb water.
Marinated mushrooms - food preparation
If any quality mushrooms are suitable for frying, then only strong and whole specimens should be selected for marinating, carefully perebrav and cutting off all browning on the caps and root roots. Hats and legs are cut into pieces and marinated separately, small mushrooms can be left entirely. When cooking aspen and boletus marinade turns dark, so they are first doused with boiling water, and then rinsed with cold water. Oil must be cleaned, remove slippery bonded skins. When marinating, do not overdo it with spices - they should not interrupt and drown out the natural taste and aroma, the ideal combination can be cloves, star anise and leaves of cherry and oak.
Pickled Mushrooms - Cooking
It is very important to preserve the strength of the mushrooms during cooking, so they are dipped in boiling water and only enamelware is used for this. For storage use glass jars or tinned clay containers, enamel pots or other utensils that are not capable of oxidation. If the recipe does not include sterilization, metal caps are not recommended. If, however, hermetic caps are used for hermetic closure, it is necessary to sterilize both the cans and the caps in order to avoid harmful bacteria.
Marinated mushrooms - the best recipes
Recipe 1: Marinated Ceps
The king of mushrooms, white, or boletus, thanks to the wonderful taste and nutritional properties, is perfect for any mushroom dishes. Pickled white mushroom marinated at home is far superior to factory preserves.
Ingredients
For 1 kg of white mushrooms, take 1 onion, 6% vinegar (60 ml), bay leaf (3-4), black peas, allspice, cloves, salt (1 tbsp. Spoon).
Method of preparation
Wash the white mushrooms and peel, cut the large and medium ones into small pieces, leave them small. Put the mushrooms in a container, add a glass of water and bring to a boil, reduce the heat, cook for 15 minutes. Do not let them stick to the bottom, mix every few minutes. Strain, add salt and spices, vinegar to the broth. We put onion rings in sterilized jars and lay mushrooms on top, pour marinade, remove the bay leaf, and close the jar. Store in a refrigerator or cellar at a temperature not higher than 5-6 degrees.
Recipe 2: Marinated champignons.
The pleasure of wandering through the autumn forest and collecting mushrooms is not always available and not for everyone, but champignons that are sold in the store or other greenhouse mushrooms are always available to us. It's very simple - half an hour of cooking time, and you can try these mushrooms that will make you forget about the dubious store copies.
Ingredients
Small champignons, spices, one large onion, a few cloves of garlic, vinegar 7-9%, nutmeg 1 pinch. Method of preparation
We wash the mushrooms well and put them in a dry frying pan. When they put the juice, fry for 4-6 minutes. Cooking marinade: combine vegetable oil, vinegar, pepper and sugar and salt, combine 1 gram of nutmeg and pour into mushrooms, boil for 10 minutes over low heat. Onions and garlic, cut into thin plates, add to the mushrooms, previously transferred to the pan, mix and leave to cool. These mushrooms do not require long marinating - we can try them as soon as they cool down!
Recipe 3. Korean Mushrooms
Korean cuisine is distinguished by a large number of vegetable and mushroom snacks prepared in a special way using Korean spices. Mushrooms in Korean, cooked at home will be your favorite snack. Mushrooms are suitable, or any solid mushrooms.
Ingredients
Champignons 1 kg, carrots 100 gr., Bulgarian pepper 1 piece, onion 2 pcs., Several cloves of garlic, sugar (2 spoons), red pepper (1 pod), black pepper, salt, vegetable oil (100 g), a pinch of lemon acid or acetic essence (1 tsp).
Method of preparation
Cook the prepared mushrooms for 5-7 minutes, drain and rinse with cold water. Cut the Bulgarian pepper, onion, carrot into slices and fry in oil. Cool it down. Mix the mushrooms with the resulting mixture and add the remaining ingredients: sugar, garlic, citric acid or vinegar, put in enamelware. Insist at room temperature and roll into the banks. Store in a cool place.
Pickled mushrooms - useful tips from experienced chefs
- If, however, you have noticed mold on the mushrooms, do not worry - this trouble can be eliminated. Drain the marinade, rinse the mushrooms under running water and boil them in the fresh marinade using 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.
- Marinade will be transparent if you remove the foam while boiling mushrooms.
