To winter forest gifts delighted with a wonderful taste, you must prepare the right marinade for mushrooms. We will reveal the secrets of a beautiful, transparent marinade and consider recipes for various types of mushrooms.
Material Content:
The fastest marinade recipe
This cooking variation is suitable for all types of mushrooms.
Ingredients:
• mushrooms;
• garlic;
• water - 50 ml;
• vegetable oil - 1 tbsp. a spoon;
• sugar - 1 tbsp. a spoon;
• vinegar - 40 ml;
• salt - 1.5 tbsp. spoons;
• pepper peas - 5 pcs.;
• cloves - 2 pcs.
Cooking:
1. Boil the mushrooms. During cooking, you will need to change the water three times. Forest mushrooms are boiled for an hour and a half.
2. Pour salt into water. Add sugar, pepper and cloves. Boil. Remove from the stove and pour vinegar.
3. Scald the jar. Place garlic on the bottom. Put the mushrooms in jars. Pour marinade and add oil. Roll up.
4. According to this recipe, they will be ready in a day. Mushrooms are well kept all winter.
We prepare for 1 liter of water
The taste of mushrooms directly depends on the marinade. It must be cooked in the correct proportions, precisely following the recipe.
Ingredients:
• water - 1 liter;
• Lavrushka - 2 leaves;
• sugar - 2 tbsp. spoons with a slide;
• black pepper peas;
• cloves - 5 pcs.;
• salt - 1 tbsp. a spoon with a slide;
• allspice peas;
• table vinegar (9%) - 3 tbsp. spoons.
Cooking:
1. Boil water. Throw lavrushka and cloves. To salt. Add sugar, and toss peppercorns. Boil for five minutes until the crystals are completely dissolved.
2. Pour vinegar, mix and pour the prepared jar of mushrooms. Roll up.
For porcini mushrooms
A quick and easy option that is suitable for the best representatives of forest gifts - porcini mushrooms.
Ingredients:
• allspice - 6 peas;
• water - 1 liter;
• cloves - 2 pcs.;
• salt - 1.5 tbsp. spoons;
• vinegar - 150 ml;
• Lavrushka - 3 leaves;
• sugar - 1 tbsp. a spoon.
Cooking:
1. Mix all the necessary products, except vinegar, boil and boil for a quarter of an hour.
2. Remove from heat and pour vinegar. Mix.
3. Forest brine is poured with a ready-made brine and rolled up.
Vinegar is always added to the marinade at the end of preparation, when the liquid is removed from the heat. If you add at the beginning of cooking, then the vinegar will evaporate.
Universal marinade for any mushrooms
A simple marinade for mushrooms for the winter is suitable not only for forest gifts, but also for champignons.
Ingredients:
• water - 1 liter;
• cinnamon - 0.4 tsp;
• salt - 1 tbsp. a spoon;
• cloves - 3 buds;
• sugar - 1 tbsp. a spoon;
• pepper peas;
• vinegar essence - 1 tbsp. a spoon;
• Lavrushka - 1 leaf;
• garlic - 3 cloves;
• dill umbrellas - 3 pcs.;
• horseradish leaves.
Cooking:
1. Peel and chop the mushrooms. Boil. Put in jars.
2. Boil water. Salt, add all the products and boil for a quarter of an hour.
3. Pour the essence into the resulting brine and immediately pour into jars.
Option for honey mushrooms
This is a very quick cooking option that makes honey mushrooms incredibly tasty.
Ingredients:
• water - 240 ml;
• salt - 1.5 tbsp. spoons;
• vinegar - 30 ml (9%);
• cloves - 3 pcs.;
• pepper - 3 peas.
Cooking:
1. Boil and place mushrooms in a jar.
2. Add water for the marinade to the water. Boil. Pour vinegar, pour into jars. Roll up.
With garlic and pepper
There are many different types of mushroom marinade. In this variation, the ideal ratio of products, which is suitable for all types of forest gifts. Thanks to the brine obtained, they will be well preserved throughout the winter period.
Ingredients:
• mushrooms (white, boletus, mushrooms, morel, Polish);
• garlic - 2 cloves;
• water - 1 liter;
• Lavrushka - 3 leaves;
• sugar - 2 tbsp. spoons with a slide;
• cloves - 2 pcs.;
• black pepper - 8 peas;
• salt - 4 teaspoons with a slide;
• allspice - 4 peas;
• vinegar - 5 tbsp. tablespoons (9%).
Cooking:
1. Rinse the mushrooms. Sort and cut into pieces. Boil in salted water. In the process of cooking, remove the foam from which all the dirt comes out. Drain the liquid.
2. Put all the products in the water except garlic and vinegar. Boil and cover. Boil for five minutes.
3. Throw mushrooms and garlic, cut into pieces. Boil and boil for a quarter of an hour. Pour in the vinegar and stir. Move to banks and roll up.
To keep the marinade transparent when boiling mushrooms on time, remove the foam and change the water several times.
Korean mushroom marinade
Mushrooms marinated in the proposed marinade will be a great snack on the festive table.
Ingredients:
• champignons - 300 g;
• black pepper;
• coriander - 0.4 tsp ground;
• salt;
• garlic - 3 cloves;
• apple cider vinegar - 3 tbsp. spoons;
• parsley - 25 g;
• sesame seeds - 10 g;
• dill - 25 g;
• soy sauce - 1 tbsp. a spoon;
• red hot pepper - 1 pod;
• cumin - 0.5 tbsp. spoons;
• Lavrushka - 2 leaves;
• vegetable oil - 60 ml.
Cooking:
1. Boil the mushrooms. Do not forget to remove the foam that forms during the cooking process. Drain all liquid.
2. Pour soy sauce into vegetable oil. Finely chop the greens and toss in the oil. Chop the garlic. Add to mass. Throw lavrushka, caraway seeds, coriander, chopped hot pepper. Pour in the vinegar and stir.
3. Place the sesame seeds in a dry pan, fry. Grains should turn golden. Send to the marinade. Stir.
4. Add mushrooms. Cover and refrigerate. If you want to cook until the next season, bring the mushrooms with the marinade to a boil.Move to banks, roll up.
For oyster mushroom
Many do not know how to cook oyster mushrooms tasty. We offer an ideal, proven cooking option.
Ingredients:
• oyster mushrooms - 1100 g;
• vinegar - 1 teaspoon of essence;
• pepper - 6 peas;
• water - 600 ml;
• garlic - 3 cloves;
• salt - 2 tbsp. spoons;
• dried dill;
• sugar - 1 tbsp. a spoon;
• cloves - 6 pcs.;
• Lavrushka - 2 leaves.
Cooking:
1. Cut oyster mushrooms from a bunch. The mushrooms have rubber and very hard legs, so you need to cut them short. Hats cut.
2. Pour oyster mushrooms with water and immediately salt. Add spices. As soon as the water begins to boil, pour vinegar. Boil for half an hour. The foam that has appeared must be removed.
3. Cool and transfer to banks. The brine should only cover the mushrooms, the excess should not be poured. Pour a tablespoon of vegetable oil into the jar. Roll up.
General principles of cooking
Mushrooms, even if they are strong, should always be checked for worminess and divided into types. There are two ways to marinate:
• marinade together with mushrooms;
• marinade separate from mushrooms.
If you decide to cook together with mushrooms, then the mushroom flavor will be preserved in the final product as much as possible. The dish will have a special taste, and the marinade will turn out to be the most saturated, but not very pleasant in appearance. In the jar, the liquid will become unclear, viscous and dark. Will contain crumbled mushroom debris.
If you decide to cook the marinade separately, and then pour the prepared mushrooms, the final product will be transparent and clean. The aroma will be as saturated as in the first embodiment.
For pickling, only whole and strong mushrooms are chosen. They are carefully sorted and cut off by darkening. All parts are cut. Small copies can be left intact. It is recommended to marinate separately the hats from the legs.
Boletus and cap boletus tan marinade in dark color. If you want to keep the brine transparent, pour mushrooms over with boiling water and then immediately place in cold water. Only after this procedure, start cooking mushrooms.
