Lightly salted oyster mushrooms - a simple and quick recipe

Oyster mushrooms are not wild mushrooms and are grown all year round by both amateur gardeners and large farms. Thus, there is no particular need to prepare lightly salted mushrooms for the winter. Although, oyster mushrooms can be stored in brine for a very long time, and this can well be called winter harvesting.

Oyster mushrooms grow in dense clusters and the main difficulty here is cleaning the mushrooms from the bark and woody stems. For pickling, it is better not to use too dense legs. They will not really be salted and will be tough. Unless you cut a large oyster mushroom lengthwise.

Boil water in a saucepan and boil the mushrooms in slightly salted water for 5-10 minutes. Drain the water through a colander, rinse the mushrooms and let them drain.

Place the mushrooms in clean jars, not reaching the top by a couple of centimeters; this is the place for the brine. It needs to cover the mushrooms completely.

• Now, let's prepare the brine
• For 1 liter of water:
• 3 tbsp salt;
• 1 tsp Sahara;
• Spices.

For spices, use the same bay leaf, peppercorns, cloves, garlic and everything that you usually use for cooking marinade, for mushrooms.

Mix all ingredients in a saucepan and heat until the salt is completely dissolved.To release the aroma of the spices, you need to bring the brine to a boil and immediately turn it off.

Let the brine cool to room temperature and now you can pour it into jars. Take a clean spoon and stir the mushrooms with the brine a little so that the mushrooms, which still have water in them after cooking, are well mixed with the brine.

Close the jars with plastic lids and place them in the refrigerator for a day. After 24 hours, lightly salted oyster mushrooms are ready and can be served, seasoned with vegetable oil and herbs.

Lightly salted oyster mushrooms for the winter, how to prepare and preserve them, watch the video: