Mushrooms

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.

September is not only the most beautiful and brightest month of autumn, but also the time for mushrooms. Our whole family loves to pick mushrooms, and in order not to forget their taste the rest of the time, we make preparations. For the winter, we like to salt, marinate, and dry them, but we especially have a very easy and simple recipe for delicious mushroom caviar, which I propose to make today.

Butterflies are one of the most common mushrooms in our forests. It’s a pleasure to collect them and cook them if you know how to do it correctly. Marinated boletus according to this recipe turns out tasty, beautiful, and tender.There is only one not very pleasant moment - removing the sticky skin from the mushroom caps. I always do this “dirty” business wearing thin rubber gloves to protect my hands.

Drying is one of the oldest and most natural methods of storing mushrooms. This method was used many years ago, but it has not lost its relevance today. Of course, we no longer lay mushrooms in the sun, as our grandmothers did. Now we have a wonderful assistant - an electric dryer.

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.

Chanterelle jam has a rather unusual, but piquant and pleasant taste. The classic Italian recipe “Mermelada de Setas” uses exclusively chanterelles, but, as experience suggests, boletus, row and other types of mushrooms that grow in abundance here are perfect for jam. The main requirement is that the mushrooms must be young and strong.

“Mushroom of good luck”, or boletus, is one of the most delicious mushrooms.And boletus soup, or potatoes with fried mushrooms in winter, are simply fantastically tasty, and the aroma of fresh mushrooms will remind you of the golden autumn and that “excitement of the hunt” of the mushroom picker. Without further ado, let's look at ways to freeze boletus.

Recently, freezing food has become increasingly popular. In this regard, one can increasingly hear the question: is it possible to freeze porcini mushrooms and how to do it correctly. In this article I want to talk about all the ways to properly freeze porcini mushrooms, their shelf life and defrosting rules.

During the “quiet hunting” season, many people wonder how to preserve the entire harvest of mushrooms. A great way to do this is to freeze it. You can freeze both wild mushrooms and those you purchased in a store or market. After all, everyone knows that in the summer the price of mushrooms is much lower.

Pickled mushrooms prepared for the winter according to this recipe are well suited for preparations made by residents of city apartments. Cooking the marinade separately is a way to prepare delicious mushrooms in two stages. At the first stage, the mushrooms are boiled in water until tender, and at the second stage they are poured with marinade cooked separately.

Stewed mushrooms prepared according to this recipe can be consumed immediately, or you can prepare them for the winter. These canned mushrooms, taken out of the jar, are simply heated and served with boiled or fried potatoes, and they are also used to prepare mushroom soups or hodgepodges.

This cooking method, such as cooking in a marinade, is used for pickling any mushrooms. As a result of this simple heat treatment, the mushrooms are saturated with spices and become piquant.

Having received a recipe for this hodgepodge with mushrooms from a friend, at first I doubted the compatibility of its ingredients, but, nevertheless, I took a risk and prepared half a portion. The preparation turned out very tasty, bright and beautiful. Moreover, you can use different mushrooms for cooking. These can be boletus, boletus, aspen, honey mushrooms and others. The taste is a little different every time. My family prefers boletus, as they are the most tender, and honey mushrooms, for their pronounced mushroom aroma.

Mushrooms are a valuable product that nature itself gives us in the fall.Lightly salted mushrooms, canned in lightly salted brine, prepared and preserved according to this homemade recipe, will come in handy in the winter.

Preserving milk mushrooms and milk mushrooms - it would seem, what could be simpler? These mushrooms are certainly delicious, but you need to know how to properly prepare them for the winter. Try this tried-and-true homemade recipe for canned mushrooms with spices.

Many people make caviar from mushroom waste, which is not suitable for pickling or salting. We also have a recipe for this preparation on our website. But the most delicious mushroom caviar comes from wholesome fresh mushrooms. Especially from chanterelles or white (boletus), which have quite dense flesh.

Hot pickling of any mushrooms allows you to get a tasty product that is very well stored in barrels or jars. At the same time, with this method of harvesting mushrooms do not require additional sterilization.

Mushroom powder is an excellent seasoning for enhancing the mushroom flavor of soups, sauces and other delicious dishes. It is easier to digest than whole mushrooms.The powder made from porcini mushrooms is especially aromatic. You can make this preparation for the winter at home very easily, because... it has a very simple recipe to prepare.

Storing dried mushrooms is a very serious matter. If you do not adhere to the basic rules, then the mushrooms stored for the winter will become unusable and will have to be thrown away.

Try preparing delicious canned mushrooms at home with the addition of puree made from ripe tomatoes. To preserve this preparation, only whole and young mushrooms are used. Such delicious marinated mushrooms with tomato paste can rightfully be considered an exquisite delicacy.