Canned oyster mushroom recipe for the winter. Recipe for oyster mushrooms for the winter in Korean with step by step photos

Many love. Pickled oyster mushrooms are one of the dishes that you can eat almost always. But for most, their preparation is still a mystery. And completely in vain: they can be marinated at home without any problems and difficulties. Mushrooms can be served immediately, or can be stored for the winter.

Canned mushrooms are loved by many

If you need to cook marinated mushrooms quickly and tasty, then you should use this recipe.. According to him, they turn out so that you lick your fingers.

Grocery list:

• 1 kg of fresh oyster mushrooms;
• 2 liters of water;
• 50-gram stack of 9% vinegar;
• a tablespoon of salt and sugar;
• 2 large cloves of garlic;
• 3-4 peas of allspice;
• 3-4 stars of dry cloves;
• a couple of large bay leaves.

Marinating do this:

1. Sort the mushrooms into large and small clusters, cut off the stem that was in contact with the mycelium in all.
2. Put them in a large container and rinse thoroughly under running water. A plastic bucket with holes in the bottom is best suited for this.
3. Lay the oyster mushrooms on a dry cloth to drain excess liquid.
4. While the mushrooms are drying, you need to prepare the marinade. To do this, heat water, dissolve salt and sugar in it, and add all the spices. Let it boil for no more than 10 minutes.
5. Put the mushrooms into the liquid.
6. Boil them for about 30 minutes, 5 minutes before the end of the process, pour in the vinegar.
7. After cooling, oyster mushrooms can be eaten immediately or decomposed into prepared glass containers and rolled up. At the same time, it is very important to fill the mushrooms not with hot, but with boiling marinade. Therefore, after unfolding the oyster mushrooms, the liquid is again brought to a boil.

Oyster mushrooms - mushrooms are quite convenient to cook, which is why there are so many variations on how to pickle oyster mushrooms at home. Some people like the sharper taste of mushrooms, where there are a lot of spices, while others prefer freshness and softness. But it is worth noting that in the end you get an excellent side dish for the main dish.

In addition to the mushrooms themselves, the recipe also contains pepper, dill, garlic, cloves and acetic acid. This combination is quite spicy in taste, so lovers of spicy dishes should especially pay attention to pickling oyster mushrooms according to this recipe.

Required Ingredients:

• 1 kilogram of mushrooms;
• 1 spoon of granulated sugar;
• 2 tablespoons of salt;
• cloves - 6 pcs.;
• black pepper - 6 pcs.;
• 2 bay leaves;
• 1-2 garlic cloves;
• Dill seeds;
• 4 tablespoons of vinegar.

Pickled oyster mushrooms are a delicious recipe:

1. It is necessary, first of all, to wash the mushrooms, cut them from the bunches. In large specimens, the leg should be cut off, and the cap should be cut in half.
2. Next, you need to transfer them to a saucepan and fill with water. Put on the stove.
3. When the water boils, you need to pour spices into the saucepan. After a few minutes, it is worth pouring acetic acid, then leave to cook the mushrooms over low heat for 20 minutes. When foam forms in the pan, it should be removed.
4. Mushrooms can be tasted to immediately add what is most lacking. But it is worth remembering that the mushrooms quickly absorb the marinade, so in a day they can reach the required sharpness.
5. Ready oyster mushrooms should be cooled slightly before being laid out in jars. The brine should cover the whole mushrooms. It is recommended to add 1 tablespoon of vegetable oil to each jar on top, and then cover with a lid. Store after cooling in the refrigerator.

Marinated oyster mushrooms

Oyster mushrooms are most often used as an appetizer for the main course. Cooked mushrooms according to this recipe have unique taste qualities, so they will become the highlight of any feast.

Required Ingredients:

• 1 kilogram of fresh mushrooms;
• 3 tablespoons of water;
• 2 heads of onions;
• greens to taste;
• 2 cloves of garlic;
• 2 tbsp sugar;
• a teaspoon of salt;
• 30 ml 9% vinegar.

Homemade pickled oyster mushrooms:

1. Before pickling, oyster mushrooms should be thoroughly washed and then cut into small pieces.
2. Next, place the sliced ​​\u200b\u200bpieces in a saucepan with pre-salted water for 10 minutes.
3. After that, well-boiled mushrooms should be placed in a colander, and wait a bit for the excess water to glass.
4. Peel the onion and cut into thin half rings.
5. Now you can start the process of preparing the marinade. To do this, add water, acetic acid, sugar and salt to the pan, squeeze the garlic through the garlic. The resulting mixture should be thoroughly mixed.
6. In addition, prepare another bowl, in which a part of chopped onion will be placed, on top of which oyster mushrooms are placed. Another ball of onion is placed on top of the mushroom layer.
7. After that, oyster mushrooms need to be poured with cool marinade and put under pressure. All this is put in the refrigerator for 8 hours, so that the mushrooms are saturated with the marinade as best as possible. At the end of the term, you can serve it to the table.

Recipe for pickled oyster mushrooms at home

For those who do not like to mess around with marinating mushrooms for too long, this recipe will come in handy. At the same time, it should be noted that, in terms of taste, mushrooms prepared using this technology will not be inferior, for example, to the same oyster mushrooms that absorb the marinade for about 8 hours.

Required Ingredients:

• half a kilogram of oyster mushrooms;
• one head of onion;
• half a lemon;
• 6 garlic cloves;
• 2 tsp salt;
• a tablespoon of vinegar;
• glass of water;
• 50 g vegetable oil;
• pepper, bay leaf.

How to pickle oyster mushrooms at home:

1. First of all, you should prepare a pan in which the above ingredients will be located.
2. Next, water, juice from half a lemon, acetic acid and vegetable oil must be mixed in a saucepan.
3. Then pass the garlic cloves through a garlic press and add to the pan.
4. Salt, bay leaf and black pepper must also be placed here.
5. After that, boil all the elements for about 15 minutes over low heat.
6. Now you can start the process of cooking mushrooms. They should be finely chopped and placed in a boiling broth for 10 minutes.
7. After that, cool and strain to get rid of the water. Onion cut into half rings and add.
8. Cooked oyster mushrooms can be consumed immediately or put in the refrigerator to cool a little more.

How to pickle oyster mushrooms quickly

There are a lot of recipes for pickling oyster mushrooms. But they all have in common that the cooking time is reduced to a minimum. The fact is that oyster mushrooms do not need to be pre-boiled in order to fry them later. This recipe is different in that the addition of dill will give the dish the smell and taste of the forest in which the mushrooms were collected.

Required Ingredients:

• 500 gr mushrooms;
• 2 tbsp apple cider vinegar;
• 5 tablespoons of vegetable oil;
• dill;
• 2 garlic cloves;
• ground pepper;
• salt.

Pickled oyster mushrooms step by step recipe:

1. Before you start pickling mushrooms, you need to rinse them thoroughly under the tap. After that, oyster mushrooms are cut into thin slices or slices of small size.
2. Chopped mushrooms are thrown into pre-salted water in a saucepan. And boil until the product is ready (about 8-10 minutes).
3. Next, you need to get rid of excess fluid. Mushrooms are placed in a colander.
4. After that, you need to start preparing the herbs and garlic. Finely chop the dill branches, and skip the garlic through the garlic.
5. Finely chopped dill and chopped garlic are added to boiled oyster mushrooms.
6. The finished dish is seasoned with vegetable oil, vinegar, pepper and salt are added. And all these elements must be mixed.
7. At the last stage of cooking, the mushrooms are sent to the refrigerator for 2 hours so that they are well saturated. The ideal option is to leave the oyster mushrooms overnight in the refrigerator. In this case, they perfectly absorb the smell and taste of dill, garlic, vinegar and pepper. Experienced housewives recommend keeping oyster mushrooms in a glass container with a lid on top. However, it should be borne in mind that you should not keep mushrooms in the refrigerator for a long time. The maximum period is one week.

How to pickle oyster mushrooms step by step recipe

Each housewife tries to make oyster mushrooms unique, so the recipes can be very different. In order to give mushrooms freshness, currant leaves or cherry leaves are added. And the taste of the dish is special.

Required Ingredients:

• 1 kg of fresh oyster mushrooms;
• 2 tbsp acetic acid;
• 3 teaspoons of salt;
• 2 sprigs of dill;
• 6 pcs. pea black pepper;
• 3 bay leaves;
• 4-5 leaves of currant or cherry;
• 2 tbsp vegetable oil.

Pickled oyster mushrooms at home recipe:

1. First you need to sort the oyster mushrooms, clean the hats, and also cut off the large legs. If overripe specimens were purchased for pickling, it is recommended to place them in cold water and leave for 2 days. This is done in order to get rid of milky juice. The water needs to be changed every 12 hours.
2. After cleaning, pour water into a saucepan, send mushrooms there and put on the stove over medium heat.
3. When the water boils for the first time, you need to remove the oyster mushrooms, drain all the water, and then pour water into the saucepan again and place the mushrooms there.
4. At this stage of cooking, one head of peeled onion is added to the stewpan.
5. When the water boils again, the oyster mushrooms are left to boil for another half an hour. In the process of cooking, do not forget to remove the accumulated foam.
6. After that, well-boiled mushrooms are sent to a colander. At the same time, it is necessary to place some vessel under the colander in advance to drain the liquid.
7. Next, peel and finely chop 2 heads of garlic.
8. At this stage, the preparation of spices begins. For this, currant or cherry leaves, pepper and several dill umbrellas are poured with boiled water.
9. Half-liter jars are sterilized. Then the jars must be filled 2/3 tightly with oyster mushrooms. It is worth remembering that each ball of mushrooms that is laid is necessarily alternated with salt and spices prepared in advance.
10. The remaining volume of the jar is filled with broth from a saucepan. In each jar put 2 tablespoons of vegetable oil and acetic acid. Banks are covered with paper and tied with thread. Store oyster mushrooms in a dark cool room.

Pickled oyster mushrooms recipe fast

A feature of this pickling method is that an aspirin tablet is used instead of vinegar. The fact is that vinegar is not always perceived positively by the body, but aspirin has the same preservative properties and is better absorbed by the body.

Required Ingredients:

• 1 kg oyster mushroom;
• carnation;
• 5 cloves of garlic;
• Bay leaf;
• 2 tbsp vegetable oil.
• aspirin tablet;
• sprig of dill;
• 2 leaves of horseradish;
• salt and pepper.

Pickled oyster mushrooms recipe for the winter:

1. The first thing to do is wash the oyster mushrooms, place them in a saucepan and put on fire. Wait until the mushrooms boil.
2. When it boils, add oil, salt, pepper, dill umbrellas to the container. Wait another 5 minutes for it to boil.
3. Prepare jars for preservation by putting in each one aspirin, a horseradish leaf, and cloves.
4. After the mushrooms boil, pour the broth into a jar and close the lid tightly so that there is no air left.

In addition to oyster mushrooms, you can also taste delicious, or. Also, you will not be indifferent, which can be used as an additive in first courses or become a salad component.

Recommend to friends:

On sale, I very rarely come across delicious pickled mushrooms, they always contain such an unreasonable amount of vinegar that it is sometimes simply unpleasant to eat them, and the price bites. So I decided to dopickled oyster mushrooms for the winter at home

I made oyster mushrooms cut for the winter. It turned out an excellent blank that can be used for filling pies, pies and pizza.

Marinated mushrooms. Oyster mushrooms for the winter. Recipe with photo. Sliced ​​oyster mushrooms

Ingredients:

oyster mushrooms- Per 1 kg.

For marinade:

Water - 3 cups (in a glass 200 gr.)

Vinegar 9% - 1 cup (190 gr.)

Sugar - 2 teaspoons

Salt - 1 full tablespoon

Spices:

6 pcs. carnations (2 pcs per jar), 6 pcs. bay leaf (2 pieces per jar), 3-4 pieces of black allspice and black peppercorns in each jar, 3 cloves of garlic (1 clove per jar)

How to pickle oyster mushrooms for the winter

My mushrooms, cut off the caps from the legs and randomly cut.

Separately cut: the legs into small pieces and cut the caps separately. In a saucepan with salted water, we also separately boil the hats and legs, 10-15 minutes each, from the moment the water boils.

Throw the boiled mushrooms on a sieve.

How to pickle mushrooms. Recipe for pickled oyster mushrooms

We make the marinade: boil water in a saucepan, add all the spices, except garlic and vinegar. Boil five minutes. Turn off the gas, add vinegar, close the pan with a lid. The marinade is ready. But, if you want your mushrooms to turn out crispy, it is better to cool the marinade before pouring into jars.

We prepare jars: wash them and sterilize them. Boil the lids, three to five minutes in water. In general, for pickled mushrooms, it is better to use jars with screw caps.

Arrange boiled mushrooms in jars. Cut each clove of garlic into two or three parts and add to the mushrooms.

Pour the marinade over the mushrooms and roll up the lids. If you use jars with screw caps, then, before screwing the jars, hold the lid in boiling water, and then screw the jar with a hot lid. When the lid has cooled, it will firmly grab onto the neck of the jar.

It is best to put mushrooms in jars more tightly, so they turn out to be less acidic, the optimal proportions are based on: mushrooms - 60% (or more) and marinade - 40%.

From the proposed portion, I got 2 half-liter jars of pickled oyster mushrooms (caps) and 1 - 700 gr. A jar of pickled oyster mushrooms (legs). I boiled hats and legs separately and closed them in different jars.

Recipe for pickled oyster mushrooms for the winter tested and safe. Good luck with canning and bon appetit!

Recommend to friends:

Popular materials

Oyster mushrooms are rightfully considered one of the most popular mushrooms in Russia. They are tasty, nutritious, inexpensive and contain a lot of useful substances. Cooking can be very different. If you need to cook such mushrooms for the winter, then you should know that canned oyster mushrooms are very much appreciated and are considered almost the most delicious. Preparing such preservation is not as difficult as it might seem at first glance. There are several canning recipes.

Hot preservation

In order to cook oyster mushrooms in a hot way, you will need 1 kg of fresh mushrooms and 20 g of salt. It should be borne in mind that for one liter jar you will need 2 bay leaves, garlic (1 clove, it should be cut into slices), a few peas of allspice, sunflower oil, fresh dill. Pour a small amount of water into an enameled pan, add salt and send the mushrooms. Boil for 15-20 minutes (oyster mushrooms are considered ready if they lay on the bottom) and let them cool.

The turn has come to take a sterilized jar (it should be perfectly clean), put black pepper and bay leaf there. Next, a layer of mushrooms, garlic, again oyster mushrooms, dill, mushrooms again, and so on are laid out in layers. After the jar is full, it is necessary to properly grind the mushrooms and drain the water. A bay leaf is placed on top and poured with sunflower oil. After that, the jars must be covered with plastic bags and stored in the refrigerator.

The product prepared in this way has a very delicate taste and aroma.

Cold cooking method

There are many recipes for canned mushrooms, but one of the most common is cold preservation. In order to prepare such a wonderful dish for the winter, you will need 1 kg of oyster mushrooms, 30 g of salt, 1 clove of garlic (pre-cut into slices) and fresh dill. Preserving oyster mushrooms in this way is very convenient, because they do not need to be pre-cooked.

The container is thoroughly washed and a layer of salt is laid on the bottom, then oyster mushrooms and spices are laid out in layers, all this is again sprinkled with salt. To spice up the taste, add a few sprigs of dill and garlic cloves. The container with mushrooms is covered with a plate, which has a smaller diameter than the container, after which a load is placed on the plate. After a couple of days, oyster mushrooms will give juice and settle. After that, fresh mushrooms are placed on top (flavored with salt and seasonings) and placed in glass jars. A dish in jars must be covered with brine (completely). After that, the containers are placed in a cold place for lactic acid fermentation (for about a month and a half).

Pickled mushrooms in one hour

Who said that canned mushrooms are necessarily time-consuming? There is a way by which you can cook an amazing dish in just one hour. To do this, you need 1 kg of oyster mushrooms. They must be thoroughly washed, peeled, cut into slices and placed in a saucepan. 300 g of water is poured into the container and salt is added (one tablespoon is enough). After that, it is recommended to cook on low heat for 30 minutes. Next, black pepper, vinegar essence and sugar are added (all in one tablespoon). The mixture is simmered over low heat for about half an hour, after which everything is laid out in glass jars. Canning is over, now you can enjoy a delicate and amazing taste and aroma.

From 1 kg of oyster mushrooms you can get a liter jar of the finished dish.

An easy way to preserve

For those who do not really like to stand at the stove for a long time, you can try to cook canned oyster mushrooms in this way.

To do this, you need 1 kg of oyster mushrooms, 2 cups of water, 50 ml of vinegar, a small amount of salt, black pepper, bay leaf, onion and spices. We can preserve mushrooms in the following way: it is recommended to rinse the caps of oyster mushrooms with cold water and put them in a colander so that the water is glass. Large caps should be cut into small pieces, however, it must be borne in mind that it is desirable to use small specimens for canning. Mushrooms are boiled for about 10-15 minutes, then the water is drained.

Separately, you should prepare the marinade: you need to boil water with onions and spices, and add vinegar. When the marinade is ready, oyster mushrooms are boiled in it for at least 3 minutes. It is necessary to carefully sterilize the jars with steam, then pour the hot product in the marinade so that they are completely covered with it. Banks should be hermetically sealed, thoroughly cooled and stored in the cellar.

Pickled preparations for the winter are common, since vinegar, subject to certain preservation rules, ensures long-term preservation of products.. Therefore, we first of all offer recipes for this kind of spins. Let's start with the simplest, for which you will need a kilogram of oyster mushrooms, a small amount of spices in the form of pepper and cloves, and garlic as a spice. For the marinade, we take 2 teaspoons of coarse-grained sea salt and the same amount of granulated sugar for 600 milliliters of water.

With special care, you should wash the mushroom caps, where the surface is folded and there are many "pockets" for the accumulation of dust and dirt. We cut off the dense legs, they can be used for drying or freezing, then to cook soups, in the marinade they become too elastic, “rubber”. We cut the caps into large slices and place them in a container where we pour the amount of water indicated in the recipe for the marinade. Pour salt and sugar, and also add 2-3 bay leaves, 5-6 pieces of black or allspice, the same number of cloves and 2-3 large cloves of garlic. After boiling, pour 3 tablespoons of 9% vinegar, throw 3-4 pinches of dry dill and cook for 25 minutes, periodically removing the rising foam.

After the specified boiling period, you need to try the marinade, it should be noticeably salty, add a little more salt if necessary. From the finished broth we take out slices of mushrooms and transfer them to sterilized glass jars. Then pour the brine from the pan, trying to ensure that the oyster mushrooms are completely covered with it. If you are going to eat pickled mushrooms within the next month, before closing tightly, pour 3 tablespoons of any vegetable oil into each jar, and you can put it in the refrigerator. If long-term storage is planned, then we roll it up with metal lids immediately after pouring the marinade.

We prepare oyster mushrooms in Korean for the winter

Mushrooms can be prepared in the form of salads using marinades, and this appetizer greatly benefits in taste. We will share a recipe for oyster mushrooms in Korean, the dish is quite satisfying and with a pleasant spiciness. As a salad base, you will need a kilogram of oyster mushrooms or 500 grams in combination with the same amount of champignons. Also take 2 large carrots and 2-3 cloves of garlic. Rinse the mushrooms well, then cook in slightly salted water for about 7–8 minutes (until cooked). Then they recline in a colander to dry slightly. Carrots are chopped on a medium grater or on a special Korean-style cutting machine, and then mixed with mushrooms, cut into small slices (small champignons can be put whole).

For the marinade, you need 4 tablespoons of any vegetable oil, which are poured into the pan. We also send ground paprika (1 teaspoon), ground black pepper (a quarter of a teaspoon) and red pepper (to your taste) there. We fry all this for a short time over low heat, meanwhile adding finely chopped garlic and 3 tablespoons of 9% vinegar to the mixture of mushrooms and carrots. To slightly soften the sharpness of the snack, you can put a little powdered sugar. Pour the hot oil with spices into a container with mushrooms and mix. Then transfer to jars and seal tightly. Store in the refrigerator and consume within 3 days.

Quick Preservation - Oyster Mushroom Spinning in 60 Minutes

Many housewives have a slow cooker in the kitchen, and with its help we propose to make the next preparation of mushrooms for the winter. To do this, you will need 2 tablespoons of salt for every kilogram of oyster mushrooms, 2 times more than 9% vinegar (preferably 5 tablespoons), 6 pieces of cloves and peas of black or allspice, as well as 2-3 bay leaves of medium size. Thoroughly wash the mushrooms, and then soak them for 20 minutes so that unnoticed debris is completely removed from the hats. Before removing from the water, rinse again and transfer to a slow cooker. We fill it with water, put seasonings and spices, and then set the “Extinguishing” mode for 40 minutes.

While the product is being prepared, we steam sterilize liter jars and boil metal lids. When about 5 minutes remain before the end of cooking, pause the timer, remove the oyster mushrooms and chop finely, then put them back, pour in the vinegar and start the cooking process again. After 40 minutes, we transfer the mushrooms to the prepared container, after which we fill the oyster mushrooms with brine from the multicooker and roll them up for the winter. You can store your pickled mushrooms in a cool place, for example, in a cellar.

If during the preservation process according to the recipe, mushrooms need to be boiled, it is imperative to remove the foam that appears on the surface, since all previously unnoticed debris rises with it.

Harvesting oyster mushrooms without vinegar - even more benefits

Someone has to give up tasty and often nutritious pickles due to the poor perception of vinegar by the body. Finally, we want to please you with recipes that use only salt, although it will taste the same pickled oyster mushrooms. So, for 1 kilogram of mushrooms we take 1 liter of water, in which, when preparing the brine, we put 1 tablespoon of salt, the same amount of sugar. In the resulting solution, we place well-washed and sliced ​​oyster mushrooms, as well as about 10 peas of black or allspice and 2-3 bay leaves.

Boil the mushrooms for 25 minutes over low heat, stirring often with a large spoon or slotted spoon to the very bottom. Then you need to add citric acid to the brine, no more than 1 teaspoon, while you need to reduce the gas if possible or turn it off completely for a short time, otherwise a large amount of foam will appear. Then we resume cooking again, which should last another 2-3 minutes. Next, put a lid on the pan, and let the future workpiece languish, slowly cooling down, until completely cooled, this may take up to 10 hours. Next, simply transfer the contents of the pan to pre-sterilized jars and roll up. It is better to store in the refrigerator.

The second recipe is even easier. For every 300 grams of oyster mushrooms, we take 0.5 teaspoon of salt, 3–4 cloves of garlic, 10 grams of fresh thyme, 7–8 black peppercorns, a little coriander and olive oil (the amount of the last 2 ingredients is to taste). Washed mushrooms should be boiled for 30–35 minutes, then put in a colander, wait until the water drains completely, and transfer to jars, sprinkling the hats with salt and adding spices and spices in the process of filling the containers. Then fill the filled container almost to the top edge with olive oil. Having tightly corked with plastic lids, we remove the preservation in the refrigerator for the winter.