Content
If you do a poll among mushroom pickers, it turns out that among their favorites, after the white ones, they have limp mushrooms. Such popularity of these specimens is due to the dense pulp, which gives a delicate, delicate taste to any dish. It is not difficult to prepare stubs, they do not need to be painstakingly cleaned, removed from the film, soaked, cut off the legs, etc. By themselves, they are quite large and clean.
How to cook lumps
Wormy places in mushrooms should be immediately cut off and thrown away, otherwise the worm will quickly spread to the healthy gifts of the forest. It is better to cut large specimens into several parts so that it is convenient to cook or dry. Before cooking, it is advisable to rinse the mushrooms thoroughly in water, and to dry them, wipe them with a damp cloth.
Soups, side dishes from obabok turn out to be hearty and aromatic, and this is not surprising, because they have a lot of protein. For storage for the winter, they are not only dried, but also frozen, salted, and pickling is the leader among all cooking methods. Experienced chefs understand both the cold and hot method of pickling mushrooms for the winter.
Winter mushroom recipes
There are a lot of recipes for dishes for the winter. Mushrooms are salted, pickled, pre-fried. Caviar turns out to be incomparable, which is added as a filling to pies.
Contaminated places near the stumps are scraped off with a knife, cutting off rotten or wormy pieces. Forest debris is removed from the surfaces of the caps with a sponge or brush. Jars and lids are sterilized without fail. Before clogging, the fruits are also sterilized in any convenient way. These measures are necessary to remove the risk of poisoning.
Pickled
Mushrooms are pickled in different ways. For the classic method, you need the following ingredients:
- obubki - 2 kg;
- water - 200 ml;
- salt - 2 tbsp. l .;
- sugar - 1 tbsp. l .:
- vinegar 9% - half a glass;
- peppercorns, black - 9 pcs.;
- allspice peas - 8 pcs.;
- bay leaf - 4-5 pcs.;
- cinnamon or cloves - 1 stick, or 6 pcs.
Cooking method.
- Rinse the mushrooms, chop, put in an enamel container, pour water, turn on the stove over medium heat.
- Stir so that they do not stick to the bottom. Turn off as soon as juice comes out.
- Allow to cool, then remove the foam with a slotted spoon.
- Pass the hot broth through double cheesecloth, pour into a clean saucepan, add the spices and bring to a boil.
- Pour in vinegar and close the lid.
- Sterilize jars in boiled water or in the oven. Boil the lids in water.
- Arrange the mushrooms in the jars, but not to the very top.
- Pour marinade, leaving some free space, and cover with lids.
- Sterilize the jars within 30 minutes. Place in a pot of hot water so that it reaches the coat hanger.
- Remove from the pan, roll up with a typewriter.
- Turn over and wrap with a towel.
After 90 days, the stump snack will be completely ready. Before serving, you can decorate them with onions, chop the herbs and season with vegetable oil.
There is another, no less spicy way of pickling mushrooms. The ingredients are the same, only here are added:
- grain mustard - 2-3 tbsp. l .;
- garlic - 5 cloves;
- umbrella dill - 3 pcs.;
- vegetable oil - a glass.
Preparation:
- Clean the fruit bodies, fill with water.
- Cook for a quarter of an hour.
- Prepare the marinade in a separate container.
- Add spices to the water, bring to a boil.
- Place the mushrooms in the hot marinade.
- Pour vinegar, add garlic, stir and turn off heat.
- Put a little dill, mustard in the jars, put the chunks and sprinkle them with marinade.
- Pour oil on top of each can to form a thin film.
- Close tightly with lids.
The appetizer can be used as an independent dish. Sometimes it is added to salads. For winter storage, jars should be rolled up tightly and stored in a cool place for about six months.
Salty
You can also cook obabka mushrooms with the help of salting, from this they will not lose their taste. Salted specimens often compete with pickled ones and do not always lose.
For cooking you will need:
- mushrooms - 2 kg;
- cloves - 9 pcs.;
- black currant leaf - 7 pcs.;
- bay leaf - 6 pcs.;
- rock salt - 100 g;
- horseradish leaves - 2-3 pcs.;
- cloves of garlic - 10 pcs.;
- peppers - 10 pcs.;
- dill (umbrellas) - 5 pcs.
Preparation:
- Peel the mushrooms, scrape off dirty places, chop large specimens.
- Put a third of the chopped garlic, allspice and all other ingredients in an enamel pot.
- Put the fruits, then another layer of herbs and spices, again a layer of mushrooms and, finally, the top layer consisting of mushrooms, spices and herbs. Sprinkle each layer with plenty of salt.
- Cover the top with a cotton cloth and a plate, place the load.
- After 14 days, roll up and store in a cool place.
There is also a quick way to cook salted salted meat. The ingredients are the same, but no horseradish leaves or dill are used in this recipe.
Preparation:
- Boil the stubs in 2 liters of water, add 10 g of salt, removing the foam.
- Remove from the pan, strain the broth through a double layer of cheesecloth.
- Sterilize the jar, fill with mushrooms, herbs, filling each layer with salt.
- Boil the broth and pour over the mushrooms.
- Roll up the jar, turn it over and wrap it in a warm blanket.
A dish prepared using this recipe can be consumed after two months and stored for up to 9 months.
Fried
This cooking method causes a lot of controversy. Some say that before frying the stump should be boiled in boiled salted water so that insects invisible to the eye come out, etc. Others advise only to pour boiling water over them and dry them on a paper towel.
You will need:
- mushrooms - 1 kg;
- onions - 2 heads;
- garlic - 3 cloves;
- vegetable oil - 60 ml;
- ground black pepper - to taste;
- salt to taste.
Preparation:
- Cook the stubs.
- Heat sunflower oil in a frying pan.
- Crush the garlic with a knife and toss over hot oil. As soon as they are browned, remove from the pan.
- Bring the onion until golden brown.
- Fry the mushrooms until the juice evaporates.
- Add spices.
- Roll up.
Store mushrooms in the refrigerator for a month.
For a simple recipe for fried mushrooms for the winter, you will need:
- obubki - 1 kg;
- any vegetable oil - 1 glass.
Preparation:
- Use only hats, which are best wiped with a damp, clean cloth.
- Cut into wedges.
- Pour vegetable oil into a deep container and put the first batch of mushrooms.
- As soon as they are fried, they are removed and placed in a sterile jar, pre-salted.
- Fry the second batch and repeat the process until the jar is full to the very top.
- Store in a cool place.
Mushroom caviar from obabok
The caviar turns out to be surprisingly tasty, but it does not require any special culinary skills.
You will need:
- mushrooms - 1 kg;
- tomatoes - 500 g;
- onions - 200 g;
- vegetable oil - 70 ml;
- spices to taste.
Preparation:
- Boil the lumps, let cool.
- Fry tomatoes and onions in oil.
- Turn everything through a meat grinder and fry in a pan.
- Prepare banks.
- Put the mushrooms in jars and let cool, only then you can roll up.
Store the finished dish in the refrigerator.
There is another way to cook mushroom caviar.
Ingredients:
- mushrooms - 1 kg;
- onions - 1 kg;
- garlic - 2 heads;
- vegetable oil - 500 ml;
- carrots - 1 kg;
- bay leaf - 4 pcs.;
- vinegar - 100 ml;
- salt, pepper - to taste.
Preparation:
- Pour cold water over the stubs.
- Cook for an hour, skimming off.
- Remove from water, allow to cool.
- Cut vegetables, fry in oil.
- Turn everything in a meat grinder.
- Simmer for 30 minutes.
- Season with salt, pepper and vinegar.
- Put in sterile jars, roll up.
Frosting for the winter
Freezing any mushrooms is simple, butchery is no exception. Fruit bodies are preliminarily cleaned from dirt, from wormy and rotten places, but not washed. It is recommended to simply wipe them with a damp cloth or a clean brush.
Clay wrap is placed on a clean cutting board and the prepared mushrooms are carefully laid out in a row. Put in the freezer, wait for the mushrooms to freeze. Then they are transferred to a special storage bag for the winter.
Conclusion
It is easy even for a novice housewife to cook stubs, regardless of the recipe chosen. Soups, main courses, snacks, salads are prepared from mushrooms. Moreover, they do not need to be processed for a long time.
