Super-recipes: we prepare mushrooms for the winter

One of the most popular snacks on any festive table are pickled mushrooms. You can buy a can of pickled mushrooms in almost any store, but it's much more pleasant and, importantly, cheaper to cook them yourself. Learn a few simple and delicious recipes of mushroom blanks for the winter.

Actual snack on any table: marinated mushrooms

To prepare mushrooms for the winter in this way it will take quite a bit: the mushrooms themselves and some spices for taste. But as a result you will get a wonderful snack. ❤❤❤ Mushrooms are made whole and beautiful, as in the photo, and they also have an appetizing aroma and excellent taste qualities.

List of products for cooking:

• small fresh champignons - 1 kg
• garlic - 4-5 teeth
• sweet pepper - 4 peas
• black pepper - 4 peas
• bay leaves - 2 pcs.
• cloves - 2 buds
• salt - 1.5 tbsp.
• sugar - 1 tbsp.
• table vinegar - 90 g

Step-by-Step Recipe:

1. Before pickling mushrooms for the winter, you need to choose the right product. Mushrooms should be small and preferably the same in size. The hat should fit snugly against the bottom - this indicates that the mushrooms are very fresh, not overripe and sufficiently elastic.
2. Fold the mushrooms in a colander and rinse them thoroughly under running water.
3. Place a suitable pan on the stove and boil water. Immerse the champignons in boiling water for 5 minutes, adding 1 tablespoon to them. vinegar. After boiling the mushrooms for the designated time, drain the water from them.
4. In a separate vessel, prepare the marinade. In 1 liter of water, add bell pepper, bay leaf, peeled garlic cloves, salt, sugar and carnation buds. Place the container on the stove and allow the liquid to boil.
5. Then immerse the mushrooms in a saucepan and cook for 25 minutes.
6. Pour the remaining vinegar into the marinade and boil the mushrooms in the brine for another 5 minutes.
7. Sterilize the jars with lids. Finished mushrooms spread on cans, pour hot marinade and roll up the lids.

Marinated champignons are ready. When they cool down, put them away for storage in a dark cool place.

Bright taste on an overcast winter day: mushroom salad

For those who wish to cook something unusual from mushrooms, we offer a salad recipe. After preserving such a dish, you can enjoy a wonderful snack from vegetables at any time of the year.

List of products for mushroom salad for the winter:

• champignons - 1,5 kg
• onion - 0,5 kg
• sweet pepper - 1 kg
• carrot - 0,7 kg
• ground red pepper - to taste
• sunflower oil - 0,5 l
• salt

Stages of cooking:

1. Wash mushrooms thoroughly under running water.
2. Peel the pepper, carrots and onions.
3. Grind all the ingredients by cutting the onions into semi-rings, pepper nashinkovav straws and wiping carrots on a large grater. Mushrooms also grind cubes.
4. Put a large pan or saucepan on the stove, pour oil on the bottom, and when it is warm, place the onions with mushrooms and fry the products for 10 minutes.
5. Add them to grated carrots and continue to cook the dish for another 10 minutes. Then pour the pepper into the pan, add salt and spices, cover the container with a lid and stew ingredients for 30 minutes, stirring occasionally.
6. At this time, prepare the cans for blockage. Wash them and sterilize them with lids
7. Prepare the salad on the banks, roll them up, wrap them in a blanket and let them cool down.
8. Take the canned food out for the winter in a cool, dark place.

Melting in the mouth: tender caviar from mushrooms and tomatoes

A fine alternative to marinated mushrooms can be mushroom caviar. Ingredients for its preparation is required very little, and with cooking and blockage you will manage quickly enough.

List of required products:

• champignons - 2 kg
• tomatoes - 0,6 kg
• onions - 0.4 kg
• sunflower oil - 100 g
• pepper, salt

Step-by-step recipe for mushroom salad:

1. Put a pot of water on the stove to turn on the fire.
2. Rinse the champignons under the faucet when the water boils, immerse them in boiling water, add a little salt and cook the mushrooms for 20 minutes.
3. Turn off the hotplate, drain the mushrooms and allow them to cool.
4. Peel the onion and cut it into small cubes. Rinse the tomatoes and chop them in slices or slices.
5. In a deep frying pan pour the vegetable oil, when it is heated, place the onion and brown it until golden.
6. Pass the boiled mushrooms through a meat grinder and add in a skillet with onions. Then put the tomatoes, add salt and pepper and fry for 10-15 minutes.
7. Prepare clean jars and covers. Hot salad spread over the containers and close the lids.
8. In a deep saucepan, heat the water, immerse the jars with a mushroom salad, allow the water to boil and sterilize the canned food for 45 minutes. After 2 days, repeat the procedure again.