home Heating installation Oyster mushrooms recipes for the winter. Method for preparing oyster mushroom caviar for the winter

Oyster mushrooms recipes for the winter. Method for preparing oyster mushroom caviar for the winter

Not only a freshly harvested product can give in, but also one that has undergone a certain heat treatment, for example, boiled or fried. In order to simplify the solution of such a problem, later in the article we will tell you how to properly implement such a process so that after defrosting they do not lose their taste, aroma and useful qualities.

Advantages of the method

At the current time, there are many different ways that allow you to prepare for future use at home. But freezing remains the most popular. Thanks to this method, it is possible to preserve the natural aroma and special taste of mushrooms, as well as not damage their natural structure, which is especially important for.

In frozen form, such a product can be stored for a period 6 to 12 months, depending on their initial processing. They will be a kind of semi-finished product, which can later be used for cooking first and second courses, as an ingredient for filling pizza, pies and pancakes, as well as for cooking pates, etc.

Comparing the freezing of products with other storage methods, for example, with drying or, the first method has many benefits:

This method can be implemented in a fairly short time, the process is not difficult, and the product can be stored in the freezer for quite a long time.
Thanks to this method, the taste, color, aroma and structure of mushrooms can be preserved as much as possible.
The content of vitamins, sugars and minerals in frozen foods is almost the same as freshly harvested.

To understand the full value of this method of harvesting mushrooms, it is enough to compare canning with freezing.

The first option takes about 40% of the biological value of mushrooms, and freezing takes less than 20%. Also convenient for the hostess will be the possibility of small portioned blanks. Without problems, you can freeze 100-200 grams of mushrooms, so that later it would be more convenient to cook for the family for one meal, and in the case of canning, this option will be impractical and difficult to implement.

Important! It is not recommended to use canned mushrooms as baby food, while frozen ones are almost the only healthy method of harvesting such a product.

How to choose the right mushrooms for freezing

Before sending oyster mushrooms to the freezer, you need to carefully select suitable mushrooms.

At the time of purchase, you should inspect the product for yellow spots on the cap. If these occur, then the mushrooms are not suitable for freezing, because during the cooking process they will not have the most pleasant taste and smell.
It is also recommended to pay attention to the smell of mushrooms, which will be the most reliable indicator of their freshness. If there is a sharp, unpleasant odor, you should not buy the product.
You also need to pay attention to the presence of cracks on the caps. If they are, then this will also indicate the staleness of the specimens.
The legs of oyster mushrooms contain a very small amount of useful elements, besides, they are tasteless and most often hard. So you need to pay attention to how well the mushrooms were cut. The legs of high-quality oyster mushrooms should either be completely cut off or be very short.
The age of an oyster mushroom can be determined by the size of its cap. Overgrown mushrooms are not as beneficial to the human body as young ones, and besides, they usually have fresh, fibrous pulp, which becomes almost “rubber” after cooking. It is better to buy young mushrooms that contain more vitamins. Such oyster mushrooms are juicy and soft, and their flesh is white.

Did you know?Oyster mushrooms began to be cultivated and used for food in large quantities in Germany in the post-war period. At that time, the country experienced economic difficulties. These mushrooms were a great helper in times of famine. In its composition, such a product is very much like meat.

How to prepare before freezing

Before you freeze oyster mushrooms at home, you need to know how properly prepare mushrooms for such a process.

To begin with, you should double-check the mushrooms for damage, leaving only high-quality specimens for freezing. A healthy product should have a uniform greyish-blue color.
If it is not possible to freeze them on the day of purchase, then you can leave the mushrooms in the refrigerator for a while. At the same time, it is important not to cut them or wash them so that they stay fresh longer.
Before freezing, you need to clean the product of debris, rinse them under running water and dry thoroughly. Freezing wet specimens is not worth it, as their structure may be damaged and the nutritional quality of the pulp will be reduced.

Freezing methods: step by step instructions

Consider the most popular methods for freezing oyster mushrooms. It should be understood that the duration of storage depends on the method of freezing the product, as well as its pre-treatment. It is recommended to stick a sticker on each package with frozen mushrooms, where to indicate the date of freezing. This technique will help track the expiration date of food.

Important! Re-freezing of thawed mushrooms is unacceptable. Therefore, it is recommended to divide the product into several small portions, each of which will be enough to prepare one meal.

Fresh

Answering the question whether it is possible to freeze oyster mushrooms raw, it is worth answering that it is not only possible, but also highly recommended. Such mushrooms will be as useful as possible, and can also be stored for a sufficiently long time.
The procurement process consists of a number of simple steps:

First you need to determine in what form the mushrooms will be stored. If necessary, you can cut them in advance, but it is best to leave them whole. Only large specimens should be cut, and only if there is not much space in the freezer.
Next, you need to prepare trays or flat large plates.
Raw mushrooms should be laid out on trays in a uniform thin layer and sent all this to the freezer for a day. The temperature in the freezer for this period should be set to the coldest possible indicator.
The next day, you need to get the products from the freezer and pack them into portioned bags. The bags should be tied and put back into the chamber, but the temperature regime can already be maintained the one that is usually set.

Boiled

Also, some housewives prefer boil oyster mushrooms before freezing them. Whether it is necessary to do this - everyone decides for himself. But this method allows you to make sure if there are doubts about the freshness of the original product. Also, this method is suitable for those cases when the mushrooms for some reason broke or lost their appearance.

First you need to clean and cut the mushrooms into pieces.
Then you need to boil water and throw the prepared product into it. Boil oyster mushrooms should be no more than 5 minutes.
Next, let the mushrooms cool, drain the excess water.
Now it remains to decompose the boiled product into containers or food bags and send them to the freezer.

fried

Fried oyster mushrooms can also be frozen. Implementing this method is no less simple than the previous ones.

First of all, you need to clean and rinse the mushrooms.
Next, fry the product in vegetable oil for about 20 minutes. The exact time will need to be adjusted independently. You need to fry them until all the excess moisture has evaporated.
Next, the mushrooms should be left to cool, then packaged in bags and sent for storage in the freezer.

Mushrooms prepared in this way will be an ideal ingredient for making toppings for pies, pancakes, pizza, etc.

Did you know? Oyster mushrooms always grow in groups. At the current time, the maximum accumulation of these specimens in one place was recorded - 473 pieces.

Shelf life

Frozen mushrooms should be stored exclusively in the freezer when temperature -18 °С. The shelf life of freshly frozen specimens can be up to a year, but those that have been heat-treated have a slightly shorter shelf life.

Mushrooms are one of the traditional and beloved dishes of Russian cuisine. They can decorate the festive table and make the simplest dinner delicious. Oyster mushrooms cook quickly, do not need special processing and soaking. Consider simple and affordable recipes for pickled oyster mushrooms that do not require much time and great culinary skills.

Oyster mushrooms grow in temperate forests, on trees and stumps of deciduous trees. Mushrooms live in large families (up to 30 or more), forming multi-tiered sections and tightly adjoining each other. They prefer cold weather - September and October.

Young mushrooms are used for food, as in old ones the flesh becomes hard and fibrous. Most housewives purchase oyster mushrooms grown in greenhouses in an industrial way. This ensures the correct harvesting time and guarantees the preservation of useful properties, juiciness and good taste.

Oyster mushrooms can be attributed to dietary products due to their low calorie content and high content of nutrients. What are useful young fungi:

Low calorie content - 38-42 kcal.
Vitamins. Almost all of group B, ascorbic acid, PP (the content is 5-10 times higher than in most vegetables).
Proteins - 15-25%. According to the content of essential proteins, oyster mushrooms are close to meat and legumes. Surpass all vegetables, can be a good alternative to meat products, not only during fasting.
Carbohydrates. About 70% of the mass, almost 20% are easily digestible.
Minerals - cobalt, potassium, phosphorus, iron and others.
Lentinan. Polysaccharide prevents the growth of tumor cells, strengthens the immune system.
Fiber contains substances that remove toxins. Mushroom extracts are used in the treatment of cancer and maintenance courses after chemotherapy.
The statin (lovastatin) in the composition inhibits the synthesis of cholesterol in the body. Mushrooms are useful in atherosclerosis, improve the condition of blood vessels, reducing the formation of plaques.
Fats are contained in the form of polyunsaturated acids - 2 milligrams per 100 grams.

Useful properties and simple growing technology make oyster mushrooms the second most popular mushroom product produced on an industrial scale (after champignons).

Mushrooms grow well in suburban areas and at home, in a special substrate. They have a short growing season, you can grow a bunch of young mushrooms right in the apartment.

During heat treatment, some of the beneficial properties are lost, but if cooked correctly, oyster mushrooms will saturate the body with valuable minerals, proteins and polysaccharides.

How to prepare mushrooms for pickling

Choosing mushrooms is the first step to a delicious marinated dish. Good young oyster mushrooms are gray to pearly in color, fresh and whole, with no frayed edges. Myceliums are dense, all mushrooms are in place. The hats of old individuals acquire a yellowish-beige hue, become fibrous, lose their aroma and juiciness.

When growing at home or harvesting in the forest, you need to remember that the juveniles are the most delicious and tender. When buying in a store, you should make sure that the mushrooms are not broken and lethargic, otherwise they will not be suitable for canning for the winter.

The legs will have to be cut off, they will worsen the quality of the finished dish, as they remain rigid even after cooking.

For pickling, the legs are cut off, leaving a small piece so as not to damage the hat. Before washing, you need to shake out all the herbal debris that accumulates between the plates. The best way to rinse is under running tap water. If mushrooms are being prepared for canning for the winter, they must be washed especially carefully.

Only very dirty mushrooms should be soaked, in most cases this can be dispensed with.

Large caps need to be cut so that all the pieces are the size of the smallest fungi. This will improve the taste and appearance of the finished dish.

The mushrooms are prepared, now you need to choose the method and ingredients for the marinade.

Reference: pickling is a method of preparing a product for long-term storage using acids and salt, which suppress the destructive action of microorganisms. With the help of marinade, you can also improve and shade the taste of mushrooms when preparing a dish immediately to the table.

Blank options

Cooking oyster mushrooms at home is possible in many ways. With a small amount of marinade ingredients, it is possible to preserve the natural taste of mushrooms. Various additives to the main composition will change the taste and smell of the finished product.

Classic winter recipe

In autumn, when the forests are full of mushrooms, you can prepare oyster mushrooms for future use and store canned food in the refrigerator or right in the room under airtight lids.

For a marinade for 1 kilogram of oyster mushrooms, you will need:

filtered water - 0.7 liters;
sterile jars and lids;
salt - 1.5 tablespoons;
sugar - 1 tablespoon;
table vinegar - 3 tablespoons;
dill - 2 umbrellas;
garlic - 2 cloves;
bay leaf - 2;
peppercorns, allspice - 6-8 grains.

Mushrooms are pre-boiled in lightly salted water. As it boils, remove the foam, cooking time - 15-20 minutes. Ready oyster mushrooms are thrown into a sieve or colander. At the same time prepare the marinade. All components, except vinegar, are mixed and boiled for 3-5 minutes, vinegar is added, kept on fire for another 1 minute. Dill, garlic are taken out, placed in jars.

Hot mushrooms are laid out in containers, boiling brine is poured in, rolled up, wrapped until cool. This cooking method helps to get a light and transparent marinade. Readiness - in 3 weeks.

in Korean

For cooking, you need a Korean vegetable grater. Composition of products:

mushrooms - 500 grams;
grated carrots - 2 pieces;
water - 0.7 liters;
chili pepper - 0.5 pieces;
salt, sugar - to taste,
garlic - 2 cloves;
Korean spices - 1 tablespoon;
vegetable oil - 50 milliliters.

Boil the mushrooms in water with salt and sugar for 15 minutes after the start of the boil, drain through a colander. In hot mushrooms, add grated carrots, chopped garlic, chili, oil, spices. Salt if necessary. Readiness - days.

With lemon

For marinade, citric acid is used as acid. Required products:

mushrooms - 1 kilogram;
onion - 2 pieces;
lemon - 1;
water - 0.5 liters;
parsley, dill - a bunch;
bay leaf - 2 pieces;
garlic - 1 clove;
peppercorns - 8-10;
salt - 1 tablespoon.

Boil water, add lemon juice, spices, half herbs and oyster mushrooms. Boil 20 minutes. Throw it on a sieve. Mix with chopped onion, chopped garlic, herbs, oil. Close the lid for 30 minutes. The snack is ready.

Vinegar on apples will give our mushrooms a peculiar taste and benefit. Compound:

oyster mushrooms - 1 kilogram;
apple cider vinegar - 0.1 liters;
sugar - 50 grams;
salt - 1.5 tablespoons;
water - 1 liter;
black pepper to taste;
vegetable oil - 100 milliliters;
Bay leaf.

Add salt to boiling water, add mushrooms. Boil 10 minutes. Pours in vinegar, oil, the rest of the ingredients. Cook for another 7 minutes. Together with the brine, pour into a jar. Marinate in the cold overnight.

with garlic

Garlic is the best seasoning for any mushrooms. Marinade Ingredients:

oyster mushrooms - 1 kilogram;
garlic - 5 cloves;
salt - 1.5 tablespoons;
dill - 2 umbrellas.

Put the oyster mushrooms in a wide container, sprinkling with chopped garlic, salt, dill. Press down with a load. Keep warm until juice appears. After 3 days, transfer to jars, pour juice, place in the cold. Readiness - in a month. The old rustic way, it turns out very tasty.

with dill

Dill is a favorite spice of many, goes well with oyster mushrooms. Necessary:

mushrooms - 1 kilogram;
vinegar - 3 tablespoons;
water - 0.5 liters;
dill - an umbrella and a bunch of fresh herbs;
garlic - 1 clove;
pepper - 10 peas;
laurel - 2 sheets;
salt - 1.5 tablespoons.

Boil mushrooms in salted water with dill umbrella, laurel and pepper for 15 minutes. Drain the water. To pickle oyster mushrooms, add greens, garlic, vinegar. Withstand 3-4 hours. The dish can be stored for 3-4 days.

A quick way to marinate

For quick cooking, oyster mushrooms will have to be cooked in the marinade longer so that they are better saturated. Composition of products:

oyster mushrooms - 0.5 kilograms;
water - 250 milliliters;
garlic - 2 cloves;
vegetable oil - 30 milliliters;
dill - umbrella;
laurel - 2 sheets;
salt - 1 tablespoon;
vinegar - 3 tablespoons.

We put all the products in a saucepan and boil for 3 minutes, we introduce the main product. We cook 10 minutes. Drain, strain the brine. We return everything to the pan and keep it at a boil for another 10 minutes. Pour into a jar, refrigerate. Add onions, greens - the appetizer is ready.

Marinated fried oyster mushrooms

Pickled mushrooms are tasty and satisfying if they are fried beforehand. Washed and chopped oyster mushrooms should be dried well on a towel. Ingredients of a dish for 0.5 kilograms of mushrooms:

vegetable oil - 3 tablespoons;
Russian mustard - 1 tablespoon;
garlic - 1 large clove;
lemon;
pepper, salt to taste;
sugar - 1 teaspoon;
fresh dill - a small bunch.

Heat the oil in a saucepan and put the mushrooms, salt. You need to wait until all the moisture has evaporated and the oyster mushrooms are browned (about 20 minutes). At this time, prepare the marinade. Squeeze the juice from a lemon, 3 tablespoons is enough. Mix it with sugar, pepper, mustard, finely grated garlic, chopped dill.

Remove hot from the pan with a spoon, put in a jar, pouring each layer with marinade, lightly tamp. Close the lid and warm with a towel. After half an hour, the snack is ready. It will be even tastier in a day. Storage time - 3-4 days.

How to preserve fried oyster mushrooms are placed in sterile jars, the oil remaining during frying is poured on top. Close the prepared lid, sterilize at a low boil for 60 minutes, roll up.

Important: when harvesting under sealed lids, you need to rinse well, observe sterility, do not violate the proportions of acid and salt, so as not to get sick with botulism, the pathogens of which multiply without air in canned mushrooms.

How to store mushroom blanks

Pickled oyster mushrooms can be stored for up to 2 years in cool places - cellars, refrigerators, if they are hermetically sealed. Cans with metal lids are stored less, only a year. You can extend the period up to 2 years using glass lids.

In warm apartments, you should not store pickled oyster mushrooms for more than a few months. In this case, you need to choose the coolest place, away from batteries and sunlight.

If canned food is not rolled up under the lids, but simply closed with nylon, they are kept on the lower shelves of refrigerators or in the cellar. Shelf life - 3-5 months.

Oyster mushrooms are sold in stores all year round. It is not necessary to prepare them for the winter. A tasty, healthy dish can be prepared at any time - treat friends and diversify your own menu.

Recently, the preparation Pickled oyster mushrooms. Recipe"became as popular as champignon pickling recipes. How to cook these mushrooms for the winter? Of course, the pickling method, which is tastier than anything! The following recipes will suggest several options for harvesting oyster mushrooms for the winter.

Korean Pickled Oyster mushroom recipe

You can cook in Korean, which allows you to get a workpiece with amazing taste, from the following ingredients:
- 1 kg of fresh oyster mushrooms,
- 2 cloves of garlic,
- 2 onions,
- 3 tablespoons water,
- 1 tsp salt,
- 2 tablespoons Sahara,
- 30 ml of 9% vinegar,
- red pepper to taste.

So, before pickling, oyster mushrooms are thoroughly washed and cut into small pieces, after which they are boiled for 10-12 minutes in salted water. The boiled mushrooms are very carefully thrown into a colander and left for a short time to drain the water. In the meantime, onions are peeled and cut into thin half rings. The marinade is prepared in this way. Water, vinegar are poured into the pan, salt, sugar, ground red pepper are poured to taste and garlic is squeezed through the garlic press; and it's all well mixed. A piece of chopped onion is placed in another dish, oyster mushrooms that have had time to cool down are placed on it, and a layer of onion is again made. Mushrooms are poured with cooked cold marinade and put under pressure. The dishes with the workpiece are put in the refrigerator and kept in the cold for about 8 hours, so that the oyster mushrooms are saturated with marinade and reach readiness. After the specified time, the recipe " Marinated oyster mushrooms quickly» you can try.

Recipe "Marinated oyster mushrooms for the winter"

A very tasty recipe for pickled oyster mushrooms comes out with the addition of all kinds of spices and spices. In addition to the amazing aroma, spicy additives also affect the taste of the workpiece. So, for such a recipe you need to take:
- 1 kg of oyster mushrooms,
- 0.5 l of water,
- 2 tablespoons salt,
- 1 tbsp Sahara,
- 3 tablespoons vinegar 9%,
- 1 tbsp vegetable oils,
- Dill seeds,
- 2 bay leaves,
- 5 peas of black pepper,
- garlic and cloves to taste.

For starters, oyster mushrooms are washed and sorted; the legs should be cut off from the hats as high as possible, since they turn out to be tough in the marinade and it is better not to use them for this purpose. Hats, if they are too large, are cut into several parts. Processed oyster mushrooms are transferred to a suitable pan, poured with cold water, and sugar, salt, black peppercorns, bay leaf, cloves, whole cloves of garlic are added to them and dill seeds are poured. All this is brought to a boil over moderate heat.

Then vinegar is poured into the mushrooms, and they are boiled, reducing the heat to a minimum, for about half an hour. If foam appears on the surface, it should be removed with a slotted spoon or spoon.

At the end of cooking oyster mushrooms, you need to try the marinade and, if necessary, add salt, pepper and add vinegar. After removing the pan with mushrooms from the heat, they should be allowed to cool, and you can transfer them to jars and pour the marinade. From above, for aroma and better preservation, 1-2 tablespoons are poured into each jar. vegetable oil. Banks are removed for the "ripening" of mushrooms in the refrigerator. Quick pickled oyster mushrooms will be ready in a day. They also keep in the refrigerator for 3-4 months.

Recipe "Oyster mushrooms marinated for the winter"

Another way to pickle oyster mushrooms for the winter. Oyster mushrooms prepared according to this recipe can be stored in a cool cellar all winter. By the way, according to the proposed recipe, you can perform and. The products that will be needed for harvesting are as follows:
- 1 kg of oyster mushrooms,
- 1 onion,
- 300 ml of water,
- 50 ml of 9% vinegar,
- 1 tbsp salt,
- 2 bay leaves,
- spices to choose from
- 10 black peppercorns.

Oyster mushrooms are washed and their caps are separated from the legs; for the recipe you will need only hats. Then the mushrooms are leaned back in a colander so that excess moisture is drained from them. Hats that are too large can be cut into more convenient pieces, after which they are placed in a pan and filled with water. The dishes are put on fire, and the mushrooms are brought to a boil.

After 5-10 minutes of quiet boiling, oyster mushrooms are removed from the stove and water is drained from them. Water is poured into the second pan and onion cut into half rings and selected spices are added; the mixture is brought to a boil, and vinegar is poured into it and mushrooms are transferred. Oyster mushrooms are boiled in the marinade for about 3-5 minutes. During this time, jars are sterilized, hot mushrooms are laid out in them and filled with marinade to the very neck. Banks are hermetically sealed and put away for storage in a cellar or other cool dark place.

Recipe for pickled oyster mushrooms with apple cider vinegar

Pickled oyster mushrooms at home harvested both in ordinary - table - vinegar, and in apple. For such a recipe you will need:
- 1 kg of oyster mushrooms,
- 1.5 liters of water,
- 3 tsp salt and sugar
- 100 ml apple cider vinegar,
- 100 ml vegetable oil,
- 1 bay leaf,
- black and allspice peas.

Mushrooms should be washed, cut off the legs from them, put in a saucepan and pour water into the dishes. The pan is put on a strong fire and, after boiling, the mushrooms are cooked for 5 minutes. Then the oyster mushrooms are thrown into a colander, and the water is poured into a separate pan. Mushrooms should cool down and cut into small pieces. Sugar, salt, vegetable oil, black and allspice pepper and bay leaf are added to the water in which the mushrooms were boiled. The marinade is boiled, mushrooms are transferred to it and cooked for another 20 minutes. When the oyster mushrooms have cooled, they are put in the refrigerator and after a day you can serve them on the table.

It is very easy to cook mushrooms for the winter at home. Recipes " How to pickle oyster mushrooms» will help in the preparation of winter blanks. Therefore, oyster mushrooms and treat ourselves to delicious mushrooms! A small secret to the long-term preservation of pickled oyster mushrooms: if mold appears on the surface of the marinade, a few tablespoons of hot vegetable oil must be added to the mushrooms.

It is unlikely that any of us will refuse to enjoy a delicious pickled mushroom, which beckons with its appetizing appearance. Such an appetizer is an indispensable attribute for a holiday, and just for every day.

You can pickle absolutely all types of edible fruit bodies. In particular, oyster mushrooms lend themselves perfectly to this process. Pickled oyster mushrooms are an excellent appetizer that will be at your fingertips at any time: to treat guests or just for a family meal. I must say that these mushrooms contain vitamins that make it possible to find a suitable alternative to meat products. Thanks to the content of useful minerals, such as: iodine, calcium, iron and potassium, oyster mushrooms can positively affect the human body. In particular, regular consumption of these fruiting bodies lowers cholesterol levels, cleanses the body of toxins and toxins, normalizes blood pressure and even has an antibacterial effect.

Pickled oyster mushrooms for the winter at home are the best type of cooking for many Russian families, as these mushrooms absorb all the spicy flavors from the marinade well, but do not lose their beneficial properties. This article contains the best recipes for pickled oyster mushrooms for you.

Before you learn how to pickle oyster mushrooms at home, you need to do some preliminary preparation. This includes cleaning the fruiting bodies and boiling, if required by the recipe. First you need to inspect the mushrooms and remove all damaged places. Then it is necessary to separate the oyster mushrooms one by one, cut off the lower part of the stem and wipe each cap with a dry cloth, paying special attention to the contaminated areas. If you notice that some hats are heavily soiled, you can rinse them with water. These tips, which are used before preparing recipes for pickled oyster mushrooms in jars for the winter, apply to both forest and purchased fruit bodies. This blank will help save your time and money, as it is possible to make it at no extra cost. So, we invite you to learn how to marinate oyster mushrooms deliciously at home using the methods below.

Homemade marinated oyster mushrooms

Home-marinated instant oyster mushrooms are sure to become a lifesaver for you. The recipe for this preparation is especially relevant when you are waiting for guests, and there are only a few hours left before their arrival.

Oyster mushroom - 2 kg;
Water - 150 ml;
Vinegar 9% - 8 tbsp. l.;
Vegetable oil - 15 tbsp. l.;
Salt - 1 tbsp. l.;
Sugar - ½ tbsp. l.;
Carnation - 3 pcs.;
Bay leaf - 7 pcs.;
Black peppercorns - 20-25 pcs.;
Garlic - 6 cloves.

This method of marinating oyster mushrooms for the winter in jars involves preliminary boiling. To do this, you need to take already peeled fruiting bodies and put them in a saucepan. Then pour water and put on a strong fire. Bring to a boil, add a couple of pinches of salt, stir, reduce heat and cook for 15 minutes.

Then, using a slotted spoon or colander, transfer the mushrooms to a separate container, and pour out the water.

We make the marinade: in a saucepan, mix all the ingredients listed in the list (except oyster mushrooms and garlic), and then put on fire.

When the salt and sugar crystals dissolve in the marinade, add oyster mushrooms, and put grated or crushed garlic on top. Mix everything well and cook over medium heat for 5-7 minutes.

Then distribute the mushrooms in sterilized jars and pour over the marinade. Close the lids and leave to cool completely, then take out to a cool place.

As you can see, marinating oyster mushrooms at home is quick and easy. In addition, a big plus of this preparation is that you can eat it after a few hours.

How to pickle oyster mushrooms in jars for the winter: a classic recipe

You can always cook many different and delicious dishes from oyster mushrooms, including excellent preservation.

I must say that many simply underestimate this mushroom, putting it an order of magnitude lower than the same champignons. However, such a "prejudiced" opinion will be destroyed in an instant as soon as you try at least one pickled mushroom. We offer you to learn how to pickle oyster mushrooms in jars for the winter according to the classic recipe.

Oyster mushrooms - 2 kg;
Water (warm) - 1 l;
9% vinegar - 100 ml;
Grains of allspice and black pepper - 6 pcs.;
Carnation - 8 pcs.;
Garlic cloves - 5 pcs.;
Lavrushka - 5 leaves;
Salt - 4 tbsp. l.;
Sugar - 1 tbsp. l.;
Dill seeds (dried) - 1 tsp

For the classic recipe for oyster mushrooms pickled for the winter, you do not need to use pre-boiled fruiting bodies. In this case, they simply need to be cleaned and divided into separate specimens, removing the legs from each mushroom. If the hats are large enough, you can cut them into pieces.

So, put fresh oyster mushrooms in a saucepan and add all the other ingredients except vinegar. By the way, when you add garlic, cut it into 2 halves.

Mix everything well and put on an intense fire to boil.

When it boils, reduce the level of the burning fire and boil the oyster mushrooms in the marinade for 15 minutes.

After the specified time, pour in the vinegar, mix and continue to cook for another 10 minutes.

We put pickled oyster mushrooms in pre-prepared sterilized jars, close them with tightly dry clean lids and wait for them to cool completely.

Put in the refrigerator or any other cool place.

How to pickle oyster mushrooms at home: a step by step recipe

An unusual, but at the same time financially affordable recipe for quick pickled oyster mushrooms. By the way, with these fruiting bodies there is much less trouble than, for example, with or.

Fresh oyster mushrooms - 500 g;
Carrots - 1 pc.;
Green onion feathers - 1 bunch;
Garlic - 5 cloves;
Vegetable oil - 3-4 tbsp. l.;
Soy sauce - 3 tbsp. l.;
Salt and pepper - to taste.

How to pickle oyster mushrooms thanks to a step-by-step recipe?

Wash the mushrooms, remove the stem from each specimen and cut into small squares.

Peel and grate the carrots on a Korean grater.

Chop the onion and garlic into small cubes.

Heat the oil in a frying pan and put the carrots on it, fry until golden brown.

Put onions, garlic and oyster mushrooms to the carrots, fry everything together for a few more minutes.

Add spices, vinegar and soy sauce, turn off the heat. Serve to the table, garnished with finely chopped parsley and dill.

Is it possible to pickle oyster mushrooms for the winter in jars according to this recipe and how to do it? Yes, you can, but for this you need to slightly change the process itself. It is necessary to pre-boil the mushrooms and put them in sterilized jars. Then distribute the mixture of fried carrots, onions, garlic, soy sauce and vinegar. Roll up the lids, let cool and take out to a cool room.

As you can see, pickling oyster mushrooms at home is very simple!

The easiest recipe on how to pickle oyster mushrooms in jars for the winter

A very tasty recipe for pickled oyster mushrooms for the winter, which you must try! You get an excellent snack, using only the simplest and most inexpensive products. In addition, this recipe can also be categorized as "classic" and "the easiest."

Oyster mushrooms - 1 kg;
Lemon - 2 pcs.;
Water - 0.4 l;
Vegetable oil - 100 ml;
Garlic - 8 cloves;
Salt - 2 tbsp. l.;
Vinegar 9% - 4 tbsp. l.;
Bay leaf and cloves - 6 pcs.;
Black pepper grains - 20 pcs.;

The step-by-step steps of this simplest recipe will tell you how to pickle oyster mushrooms correctly.

Peeled fresh mushrooms cut into small pieces and set aside.

In the meantime, we are preparing the marinade filling: in a saucepan with water, we combine all the ingredients provided for in the recipe, except for lemon, garlic and onion, put on fire.

Cut the lemon in half and squeeze the juice from each half directly into the marinade.

We clean the garlic, pass it through a press and also send it to the pan.

Cook the marinade for 7-10 minutes, then strain it and put it on fire again.

Add mushrooms and boil everything together over low heat for another 5-7 minutes.

We lay out in sterilized jars, close the lids and put in the refrigerator. If there is no place in the refrigerator to store pickled oyster mushrooms, then you can take them to the basement.

Korean pickled oyster mushroom recipe

If you are a supporter of spicy and spicy mushroom snacks, then the following recipe will come in handy. This dish can be served to the table almost immediately, or you can prepare it for the winter.

Fresh oyster mushrooms - 1.5 kg;
Carrots - 2 large pieces;
Vinegar, vegetable oil - 100 ml each;
Garlic - 6 cloves;
Seasoning for vegetables in Korean - 1 tsp;
Ground coriander - 1 tsp (without slide);
Red and black ground pepper - 0.5 tsp each;
Salt - 2 tsp;
Sugar - 1 tsp

How to pickle oyster mushrooms in Korean thanks to a step-by-step description?

We clean the fruiting bodies, separate the legs from the caps, discard the caps.

Cut into strips and boil in water for 15 minutes.

Meanwhile, peel the carrots and three on a Korean grater.

Remove the mushrooms from the water and leave to cool.

After cooling, mix the fruiting bodies with carrots, crushed garlic and all the other ingredients on the list, mix well.

Let the mass brew for 5-6 hours, and then lay it out in sterilized jars, which we then sterilize again, but with oyster mushrooms marinated in Korean. The procedure for sterilizing jars with mass should last about 30-35 minutes.

Many will agree that oyster mushrooms marinated according to a Korean recipe are a very tasty dish. It can be served at the table not only for lunch and dinner, but also on holidays.

Recipe for pickled oyster mushrooms with dill at home

The following recipe for pickled oyster mushrooms at home will also look great on the festive table. The dish is dominated by exquisite sweet notes that your guests will definitely like.

Oyster mushrooms (hats) - 1.5 kg;
Water - 0.7 l;
Dried dill - 2 tbsp. l.;
Onion - 1 head;
Acetic acid 70% - 50 g;
Black pepper (peas) - 7-10 pcs.;
Bay leaf - 4-6 pieces;
Sugar - 40 g;
Salt - 25 g;
Carnation - 5 pcs.;
Sunflower oil.

How to quickly pickle oyster mushrooms at home, having this list of products?

Large caps cut into pieces, and small ones can be left as is.

Combine sugar, salt, pepper, parsley, dill and cloves in water. Put the container on the fire and bring to a boil.

Add oyster mushrooms, vinegar and boil them in marinade for about 25 minutes.

Drain the marinade and pour vegetable oil into the mushrooms. Then add thinly sliced onion rings, mix and serve.

As you can see, this option is not designed for long-term storage. However, if you want to pickle oyster mushrooms for the winter in jars, then the recipe should be slightly changed. To do this, remove the onion from the list, and pour the sterilized jars of mushrooms with the marinade in which the oyster mushrooms were cooked. Before rolling, pour into each container 2 tbsp. l. vegetable oil.

How to quickly and tasty pickle oyster mushrooms at home

A very interesting appetizer that will not leave your guests indifferent. The first sample from this dish can be taken a day after pickling.

Caps of oyster mushrooms - 1 kg;
Water - 0.5 l;
Bay leaf - 4 pcs.;
Allspice grains - 6 pcs.;
Black pepper grains - 17 pcs.;
Garlic - 4 cloves;
Salt - 1 tsp;
Dill fresh or dry - 10 g;
Vinegar - 3 tbsp. l.;
Sunflower oil.

How to pickle oyster mushrooms at home, following this recipe?

Place the mushrooms on a baking sheet lined with foil and brushed with oil.

Put to bake in the oven, heated to 220 ° C, for 40 minutes.

In the meantime, put a pot of water on the fire, add the bay leaf, peppercorns and bring the liquid to a boil.

Pour salt, vinegar, crushed garlic cloves and dill, mix and boil for 3-5 minutes.

Remove the mushrooms from the oven and put in sterilized glass jars, and pour the marinade on top.

Sterilize containers with mushroom mass for 15 minutes. Roll up, let cool and can be put in a cool room.

Recipe for quick pickling oyster mushrooms at home

There is another way to quickly pickle oyster mushrooms at home. By the way, this preparation can be eaten almost immediately after cooling.

Oyster mushrooms - 0.7 kg;
Water - 1 l;
Bulgarian pepper - 1 small piece;
Garlic - 4 cloves;
Onion - 1 head;
Vinegar 9% - 3 tbsp. l.;
Salt - 2 tbsp. l.;
Sugar - 1.5 tsp;
Olive oil or sunflower oil - 3 tbsp. l.;

The recipe for pickling oyster mushrooms at home is divided into several stages:

Prepared oyster mushrooms cut into pieces, put in water with salt and boil for 15 minutes.

Transfer the mushrooms with a slotted spoon to a separate deep container.

Cut the pepper into thin strips and combine with finely chopped onion and garlic. Stir and add salt if necessary. Add sugar, vinegar, oil and mix again.

Carefully pour the resulting mixture into a liter jar and refrigerate for 40 minutes.

Oyster mushrooms marinated at home: a delicious recipe for the winter

Home-marinated oyster mushrooms according to this recipe are perfect both as an independent snack and as an additional component to salads.

Oyster mushrooms - 1.7 kg;
Purified water - 0.7 l;
Vinegar 9% - 4 tbsp. l.;
Carnation and bay leaf - 4 pcs.;
Black pepper - 13 peas;
Salt - 50 g;
Sugar - 25 g;
Dry mustard - 1.5 tsp;
Ground coriander, cilantro - ½ tsp each.

How to use this recipe to pickle oyster mushrooms in jars for the winter?

Put the prepared mushroom caps into a pot of water, add all the spices, including salt and sugar.

After the mass boils, pour in the vinegar and continue to cook for 20 minutes, reducing the heat.

Divide ready-made oyster mushrooms with marinade into sterilized jars.

Put the jars, but sterilize together with the workpiece for 10 minutes.

Roll up, let cool and take out to the basement.

Recipe for marinating oyster mushrooms at home for the winter in jars

A very interesting mushroom preparation for the winter, which will certainly become one of the most beloved in your family, you just have to try it once.

Fresh oyster mushrooms (caps) - 1.5 kg;
Tomatoes and zucchini - 1 kg each;
Salt - 50 g;
Sugar - 25 g;
Vinegar 9% - 100 ml;
Black pepper (ground) - ½ tsp;
Wheat flour - 100 g;
Parsley and dill - 1 bunch each;
Butter - 50 g;
Olive or sunflower oil - 200 ml.

Recall that it is better to take young oyster mushrooms for pickling for the winter at home, then they will be soft in the dish.

So, we separate the washed and peeled mushrooms from the legs, put them in a saucepan, fill with water and put on fire. Salt, stir and wait until it boils, removing the resulting foam.

After 3 minutes, remove the oyster mushrooms from the pan and transfer to a dry, heated frying pan.

Fry the fruiting bodies over medium heat until the liquid evaporates. Then add butter and continue frying for a couple more minutes. Season with pepper, salt, mix and spread in a cauldron.

We clean the zucchini, cut into slices 0.5 cm thick, roll each piece in flour and lightly fry in olive oil.

Put in a cauldron with mushrooms, mix and put on fire to stew for 10 minutes.

In a pan in which mushrooms and zucchini were fried, fry tomato rings (1 cm thick) for 30 seconds. from each side. Salt, pepper and transfer to the rest of the ingredients in a cauldron.

Simmer for 10 minutes, add the remaining salt, sugar, vinegar and finely chopped greens. Stir and simmer for another 7 minutes over low heat.

We distribute the mass among sterilized jars, cover with metal lids and sterilize everything together for 30 minutes. We wrap the finished jars with pickled vegetables with a blanket, and after complete cooling we take them out to the basement.

How to cook pickled oyster mushrooms for the winter

Another original recipe showing how to pickle oyster mushrooms at home will not leave most housewives indifferent. Because of its unusual, but insanely pleasant taste, the workpiece will sell with a bang.

Oyster mushrooms (hats) - 1.5 kg;
Ginger - 70 g;
Onion - 1 medium head;
garlic cloves - 5 pcs.;
Vinegar (9%) and soy sauce - 60 ml each;
Salt - 1.5 tsp.

Oyster mushrooms must first be boiled in salted water for about 10 minutes, then transferred to a colander to remove the liquid and cool. Small hats can be left whole, and large ones can be cut into pieces.

While our fruiting bodies are cooling, it is necessary to clean the ginger, onion head and garlic cloves. After cleaning, these ingredients need to be chopped: onion - in half rings, garlic - in small cubes, ginger - on a fine grater.

Put the oyster mushrooms in a deep container, in which you should also add the previously chopped products.

Salt, pour in vinegar and soy sauce, mix and let it brew for 30 minutes.

After this time, distribute the mass into jars, close the lids and refrigerate. Note that this blank is not designed for long-term storage - a maximum of 2 weeks.

How to quickly pickle oyster mushrooms at home: a recipe with video

A very simple, besides a quick recipe for winter mushroom harvesting. We invite you to watch a video on how to pickle oyster mushrooms at home in 30 minutes:

Ingredients:

Oyster mushrooms (young) - 1.5-2 kg;
Water - 250-300 ml;
Salt and sugar - 1.5 tbsp. l.;
Vinegar 9% - 60 ml;
Black pepper (peas) - 15 pcs.;
Lavrushka - 6 leaves;
Cilantro and dill (seeds) - 1 incomplete tsp each.

We combine all the components according to the list (except oyster mushrooms) in one pan. Stir well, put on fire and bring to a boil.

We put our mushrooms in the marinade, boil them for 25 minutes and turn off the heat.

I must say that the workpiece can be eaten immediately after cooling, or you can roll it into sterilized jars and store it for as long as you need.

Based on all of the above, we can safely conclude: the question of how to cook pickled oyster mushrooms for the winter and not only is not at all difficult! And we hope that our recipes will help to answer it in full.

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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 Pickled 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!