Harvesting mushrooms for the winter - recipes

It is believed that aromatic saffron milk mushrooms can only be cold-salted. Believe me, this is not true at all. Soups are made from saffron milk caps, fried with potatoes, and also pickled in jars for the winter. This step-by-step recipe with photos will tell you how to make a pickled delicacy from saffron milk caps.

When the mushroom season comes, you certainly want to cook something delicious from nature’s gifts. One of our family’s favorite dishes is pickled porcini mushrooms. A step-by-step recipe with photos will tell you in detail how to properly marinate mushrooms.

Well, the season of “hunting” for mushrooms has arrived. Chanterelles are one of the first to appear in our forests and delight everyone with their bright red color. One of the easiest ways to prepare them at home is pickling.

I want to share with you a simple way to prepare pickled mushrooms at home. If you marinate them this way, they turn out very tasty.

Delicious mushroom caviar from chanterelles has been prepared every year in our family according to this recipe for many, many years. It’s so nice to eat a sandwich with such a beautiful “golden” preparation for breakfast in the morning.

In the North, salting volnushki is common practice. In Europe, these mushrooms are considered poisonous, and mushroom pickers avoid them. As always, the truth lies somewhere in the middle.Volnushki are classified as conditionally edible mushrooms, but if you pickle them correctly, there will be no problems.

Russulas can be eaten raw, but there is little pleasure from it. They are edible, but not very tasty. They gain flavor if they are salted. We’ll talk now about how to salt russula and which mushrooms to choose. Many lovers of quiet hunting have seen russulas in the forest more than once and know that the color of the cap of russulas can be different. And it must be said that this is not the only difference between russula. The color of the cap indicates the taste of the mushroom.

In Old Church Slavonic the name “gruzd” means “heap”. Previously, milk mushrooms were collected by whole carloads and salted in barrels for the winter. Dry milk mushrooms are visually different from their relatives, and they can be confused with toadstools, and only connoisseurs can distinguish a dry milk mushroom from an inedible mushroom.

Whitefish are nothing more than white waves. They belong to the same type of mushroom, but differ from volushki only in color and some taste qualities. White mushrooms can be salted hot or cold, taking into account only the fact that these mushrooms have a delicate taste and aroma. Spices can destroy this taste, and you need to be careful with them.

White milk mushrooms belong to the first category of mushrooms, which means that milk mushrooms are edible and it is very difficult to get poisoned by them. You can cook white milk mushrooms in any way, and white milk mushrooms are especially good for pickling. Starting from July until September, you can go into the forest for these delicious and healthy mushrooms, and you can read the pickling recipe just below.

When preparing black milk mushrooms for the winter, you should be careful. Unlike white milk mushrooms, black mushrooms are classified as third-class mushrooms, which means “conditionally edible.” Of course, we can’t get poisoned by them, but we don’t want an upset stomach either. Therefore, we read the recipe and salt the black milk mushrooms correctly.

Of the numerous Russula family, it is necessary to highlight the gobies. In different regions of Russia they have their own name, somewhere it is valui, somewhere it is a cowshed, a kulbik, or a kulak. The mushroom has many names, as well as recipes for pickling it. The goby mushroom, or valui, is considered conditionally edible, therefore, you should strictly adhere to the preparation recipe.

Svinushka mushrooms are rare guests in pantries, compared to honey mushrooms or chanterelles. Only the most experienced agree to collect them; the family is considered partially edible. For storage and safe consumption, it is important to understand how to salt pork mushrooms at home.

In total, there are about 40 varieties of boletus, but only 9 of them are found in Russia. They differ mainly in the color of the cap, but their taste is invariably excellent. There are a lot of recipes for preparing boletus mushrooms, and pickling is one of the most delicious ways to preserve mushrooms for the winter.

October is the ideal season for mushrooms. Good autumn weather and a forest walk ends with trophies in a basket. Collection can be continued until the first night frosts and daytime temperatures exceed +5.

Butterfly belongs to the second category of mushrooms, and it is absolutely in vain. Young boletus is very tasty in any form, and the most delicious snacks are pickled and salted mushrooms. We will now look at how to salt butter for the winter.

The most difficult thing about salting milk mushrooms is washing them from forest debris. The milk mushroom cap has a funnel shape, and dry leaves, sand and other debris accumulate in this funnel. However, milk mushrooms are too tasty, and this makes you put up with the work of cleaning the mushrooms.

There are as many mushroom pickers in the world as there are so many ways to pickle mushrooms.Chanterelles are considered the king among mushrooms. They have a delicate nutty flavor and retain their shape and color, even after heat treatment. Chanterelles are rarely pickled, although this is possible. But salted chanterelles are universal. They can be served as a salad, fried potatoes with them, or added to first courses.

Oyster mushrooms are quite tough mushrooms and cannot be used in regular mushroom dishes. When frying, they become hard and somewhat rubbery. But if you pickle them or pickle them, they will be just perfect. We'll talk about how to cook lightly salted oyster mushrooms.

Redheads or boletuses, unlike other mushrooms that are harvested for the winter, perfectly “tolerate” all culinary manipulations during their preparation. These mushrooms are strong, their subcap pulp (fruiting body) does not soften during pickling.

In the North Caucasus there is no such abundance of mushrooms as in central Russia. We do not have noble whites, boletus mushrooms and other kings of the mushroom kingdom. There are a lot of honey mushrooms here. These are the ones we fry, dry and freeze for the winter.

Champignons are one of the few mushrooms that do not pose a risk of poisoning.Dishes prepared with these healthy mushrooms turn out incredibly tasty and exude a truly wonderful aroma. In the summer, when it is time for champignons to grow, mushroom pickers, and not only others, are faced with the acute issue of preparing this product for the winter. One of the most preferred methods is drying mushrooms.

Ryadovka belongs to the lamellar species of mushrooms and some fear that they are poisonous. But this is absolutely in vain. The rows growing in our area are quite edible.