Salted honey mushrooms recipe. Salted honey mushrooms for the winter without vinegar in jars - a simple step-by-step photo recipe. Additional ingredient - horseradish
Honey fungus is a widely known mushroom. They are less tedious to collect than other types as they grow large families. For this reason, honey mushrooms are very popular among mushroom pickers. But it is important not only to collect mushrooms, but also to prepare them in the optimal way. Honey mushrooms are good boiled and fried, but most people prefer these mushrooms in salted form. How to pickle honey mushrooms tasty and safe?
The youngest honeys are the best. If the conditions are right, you can walk out of your favorite patch of woods with a literal truckload of them, but it's still about timing. You will begin inspecting them in the fall. However, what's confusing about honey is that there are a bunch of different varieties with very slight differences, you can pick some with yellow caps and then a few feet away you can pick some that have dark brown caps. Some things to know to make things easier.
They can grow from the ground or directly from dead, dying or infected trees.
- Also, small rainbow hairs will often appear on small hats.
- Honey mushrooms will always have a white spore seal.
Mushroom selection and preparation
For pickling, it is especially important to choose the right mushroom. Firstly, mushrooms easily accumulate toxic substances. The younger the honey fungus, the less poison it has managed to absorb. Secondly, old mushroom It has a fibrous structure and has a weak taste. The main rule when choosing honey mushrooms is that the mushrooms should be young, light brown in color, have a round cap, and an umbrella at the base of the stem.
Always cook honey mushrooms
Many mycological societies prohibit the supply of honey to mushroom gathering and preparations, as some people got sick after eating them. The most important thing to remember is that they need a little extra cooking to make sure they don't give you a nasty stomach upset.
Apparently some people are more sensitive to certain types, so start serving small quantities to check for allergies. My advice is just to cook them completely. At proper cooking mushroom mushrooms are delicious and rich, with a slightly sweet finish. It's not technically correct, but I like to think of honey mushrooms more as two different types: pine honey And leafy honeys. There's no real difference in flavor, but it's important to know what you're about to eat.
It is important that mushrooms are collected in environmentally friendly areas away from roads. When buying mushrooms, however, this is unlikely to be controlled.
Processing honey mushrooms before salting is no less important than salting. Mushrooms should be sorted to make sure that there are no false mushrooms(they don’t have a circle of film on their stem at the base). It is not necessary, but it is recommended to trim off the large stems as they are tough and better suited for drying or frying. Then you need to soak the mushrooms in cold water for no more than 20-30 minutes, and then rinse them thoroughly. Mushrooms such as volushki, milk mushrooms, and valui are soaked for up to three days before salting so that the bitter juice comes out of them. Honey mushrooms do not need to be soaked, since this mushroom is initially sweet.
Coniferous honey mushrooms on a stump. To make things even more interesting, in addition to the variety of types of edible honeys, there are several mushrooms that can be confused with honeys that are not edible. In my experience, there may be species that can be confused with honey, but should not be limited.
Folic sulfur rocks. . So, you already know that honey always needs to be cooked, other than this very small limitation when you have some honeys, there are many things that can be done with them. They can be pickled, roasted to concentrate their sugars and then pickled, there are many ways to enjoy them. To avoid this, rinse the honey mushrooms in salted water before adding them to the pickling liquid. They felled trees all summer in the forest opposite our house. Most of the forests that surround us are coniferous and planted for timber or firewood.
There are a lot of recipes for preparing honey mushrooms, but you need to remember that these mushrooms have their own bright and pleasant taste. Therefore, you should not overload them big amount spices The natural taste of honey mushrooms is best complemented by garlic, bay, currant and cherry sheets, allspice, cloves, dill.
How to pickle honey mushrooms: hot way pickling
After cutting down, they leave the stumps in the ground and, unfortunately, use a lot chemical substances to get them out. It takes them quite a long time to clear the ground. They leave the stumps for months and it always amazes me how quickly nature takes over. Very soon you see ferns, brambles and small trees, which have finally seen enough sunlight to thrive.
Note to the hostess
On our walk this weekend we passed one of these patches of cleared forest where we saw lots and lots of mushrooms growing on tree stumps. Honey mushroom, also called Nightmare Gardens, grows from black cords that run long distances underground to find trees. It kills trees and shrubs, but the caps are edible when cooked.
Honey mushrooms can be salted in two ways. When salting using a hot method, the prepared mushrooms are boiled in salted water until they boil. Toxic substances will pass into the water, so it must be drained. Then you need to pour clean water, add salt and spices according to the recipe, and cook the honey mushrooms for 40-60 minutes until tender. Then the mushrooms are placed in a container, alternating a layer of honey mushrooms 6-8 centimeters thick with a layer of salt and spices. Pressure is placed on top and the mushrooms are allowed to salt for five days. Honey mushrooms salted in this way are stored in sterilized jars.
They grow in large clusters on both living and dead trees and tree stumps. They have a strong, sweet mushroom smell. Make sure you use young caps for eating. Blanch them first in lightly salted boiling water and then discard the water.
Classic hot method
We will mix them in a small butter with garlic and onions and add cream and thyme to make a lovely mushroom cream sauce to go with pasta. Warning: When you go out to forage for mushrooms, be sure to consult experts, charts, books and common sense before you choose and allow yourself to eat anything. Many mushrooms look the same, and some are deadly and poisonous.
Sometimes hot pickling of mushrooms is confused with pickling, but this is completely different ways blanks again. Pickling is based on vinegar, and salting occurs due to prolonged exposure to a saline solution.
Cold Ambassador
With the cold method of salting honey mushrooms, heat treatment is excluded. Fresh, pre-prepared mushrooms are placed in a container, sprinkling a layer of honey mushrooms with a mixture of salt and spices according to the recipe, until 3-4 centimeters remain to the edge of the container. The mushrooms are covered with a clean, thick cloth and a lid whose diameter is smaller than the diameter of the dish. The lid should not be metal so as not to cause oxidation. Pressure is placed on the lid. When brine appears, the excess must be drained and honey mushrooms and spices added, and so on until the container is full. Mushrooms and oppression can become moldy; if this happens, the mold must be removed and the oppression washed.
There is another option for salting honey mushrooms in a cold way. Place salt, spices and mushrooms, pour boiled cold water and put under oppression. When the mushrooms are compressed (usually through 3-4 days) you need to add more honey mushrooms, close them tightly, and place them in a room with an air temperature of no higher than 6 degrees. The best option in a private house it is a cellar, in an apartment it is a refrigerator. The container must be shaken periodically to distribute the brine evenly.
When salted in a cold way, the mushroom retains its properties as much as possible. taste properties and stays crispy. However, this method is considered more labor-intensive than hot salting.
Hot pickling honey mushroom recipe
For one kilogram of honey mushrooms you need to take 30 grams of salt, 6-8 bay leaves, 4-6 cloves of garlic, 6-8 peas of allspice, dill umbrellas. Peel, rinse, and cut off the stems of the mushrooms. Boil in salted water (a teaspoon of salt per liter of water) until it boils. Drain the water.
To prepare the brine, add one teaspoon of salt, 3-4 bay leaves and 3-4 allspice peas per liter of water. Dip honey mushrooms into the brine and cook for 40 minutes to an hour.
Peel and chop the garlic, rinse the dill umbrellas. Transfer the mushrooms to a container, sprinkle with spices and salt, and then place under pressure in a cool place for 3-4 days. After this, place the salted mushrooms along with spices in sterilized jars and close with tin lids.
Recipe for cold pickling honey mushrooms in an oak barrel
For ten kilograms of honey mushrooms you will need:
- coarse salt - 400 grams;
- allspice peas - 10 grams;
- bay leaf - 10 pieces;
- garlic - from 3 to 5 heads;
- dill - 7-8 stems (it is better to take ripe dill with umbrellas);
- currant leaf - 10 pieces;
- cherry leaf - 10 pieces.
Clean the mushrooms from dirt, rinse and trim off large stems. Peeled garlic cloves cut into slices, dill branches
, currant and cherry leaves, rinse well and let dry. Place salt and some of the spices at the bottom of the oak barrel. Place honey mushrooms on them in a layer of 8-10 centimeters. Repeat rows until the barrel is full. Finish with a layer of salt and spices. Cover the top of the honey mushroom with a thick natural cloth. Place the load. After 2-3 days, the mushrooms will release brine. The excess must be drained and added new layer honey mushrooms, salt and spices. Then the barrel is tightly closed and placed in a cool place for 40-50 days.
After this, the honey mushrooms are ready. For storage, it is convenient to transfer them to glass jars. Mushrooms should be stored in the cold to prevent mold from forming. Such honey mushrooms are good both as a filling for pies or as a salad ingredient, and in their natural form - with vegetable oil and onions or green onions taste.
Preface
Pickling mushrooms for the winter, honey mushrooms, butter mushrooms, etc. is not such a difficult task; any housewife can easily cope with it. There are many recipes for pickling mushrooms; they differ from each other in the amount of spices and herbs. But there are only two ways of salting: hot and cold. The latter is mainly used when you need to prepare a large number of again.
1 Marinating honey mushrooms using the hot method
You will need:
- mushrooms - 1 kg;
- salt - 1 tablespoon;
- vinegar - 30 ml;
- sugar - 1 tablespoon;
- refined sunflower oil - 150 ml;
- black peppercorns;
- garlic.
Recipes for pickling mushrooms are passed down from generation to generation. Each housewife has her own secrets, thanks to which honey mushrooms turn out crispy and tasty. The first step is to clean the honey mushrooms, after which the legs are cut off (they will not be used in pickling). In order to get rid of sand and insects, you need to soak the caps in water for several hours, after which they are thoroughly washed under running water.
Pour water into a saucepan and add mushrooms. After the water boils, boil the honey mushrooms for another 2-3 minutes, then remove them and place them on a sieve. The resulting broth is used to prepare a marinade. Salt, vinegar, sugar, peppercorns, and refined sunflower oil are added to it. Honey mushrooms are added to the resulting marinade and boiled for another 2-3 minutes. Do not cook the mushrooms for more than the specified time, otherwise they will soften and will not turn out crispy.
Next, the pickled honey mushrooms are transferred together with cloves of garlic into sterilized glass jars, poured with the resulting marinade, followed by screwing on the lids. You need to check whether the seal has turned out well: to do this, turn the jar upside down and scroll through different sides. If water leaks through the lid, it means it is not sealed tightly. Such a preparation will not be stored for a long time and will inevitably “explode”. You can sterilize jars in the following way: you need to take a pan with water, cover it with a metal grill on top, put it on the fire, and place the jars bottom down on the resulting structure. It is best to store pickled mushrooms in a cool cellar or refrigerator.
The hot salting method is often used for quick salting. In this case, canning is not used; vinegar can also be dispensed with. Boiled mushrooms are simply poured with marinade and then sent to the refrigerator. At fast way Honey mushrooms need to be marinated for no more than a day; already on the second day they can be served.
2 Cooking honey mushrooms in a cold way
You will need:
- honey mushroom - bucket;
- horseradish leaves and root;
- salt - 200 g;
- black peppercorns;
- dill (umbrellas);
- garlic.
You can prepare honey mushrooms for the winter using the cold salting method. The mushrooms are cleaned and their hard stems, which are unsuitable for food, are cut off. Then the caps are soaked in salt water for 3-4 days, in this way the honey mushrooms get rid of their inherent bitterness. It is important to change the water every day, otherwise the mushrooms may spoil. An important role is played by the container in which the mushrooms will be marinated. For this purpose, it is best to use a wooden barrel or tub, but if there are only a few mushrooms, then a large saucepan or plastic bowl will do just fine.
Place fox and chopped horseradish root on the bottom of a wooden tub (you can also use currant or cherry leaves), add peeled cloves of garlic, add peppercorns and dill umbrellas. Next, spread a layer of honey mushrooms on top of the spices and sprinkle with salt.
To cold pickle mushrooms, coarse or medium-ground salt is used. "Extra" salt is not suitable for this purpose.
Honey mushrooms, salt and spices are laid out in layers in a container, after which oppression is placed on top. If the mushrooms were salted in a saucepan or basin, then you can use three liter jar with water poured into it. The tub with mushrooms is placed in a cool, dark place. Cold pickling of honey mushrooms takes place for 2 months. During this time, you need to check whether mold has formed on the bend; if it is not noticed in time, it can ruin the entire workpiece.
After the mushrooms are thoroughly salted, they are placed in jars (pre-sterilized), then closed plastic lids. Conservation in this case is not applied. Store salted mushrooms in the refrigerator or cellar. This snack is especially good in winter. Before serving, add sunflower oil, fresh onions and garlic to the salted mushrooms.
3 Freezing honey mushrooms for the winter
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Freezing mushrooms is another modern way their preparations for the winter. Moreover, honey mushrooms can be frozen both fresh and boiled. The caps are cleared of debris, the stems are removed and discarded. Next, the mushrooms are soaked in water for 2-3 hours. This is necessary in order to get rid of sand and insects. The washed honey mushrooms are thoroughly dried. If this is not done, then when frozen, the mushrooms will become covered with a crust of ice, which is extremely undesirable. Dried honey mushrooms are placed in plastic containers, covered with a lid, and then sent to the freezer.
If freezing will be done in the refrigerator old model, then you need to do differently. Washed and dried mushrooms are laid out on a flat surface. It is important that they do not touch each other. Next, the honey mushrooms are sent to the freezer. After the mushrooms are frozen, they are put in a container and sent back to the freezer.
You can also freeze pickled mushrooms. It is necessary to prepare honey mushrooms using the hot salting method. Next they take silicone molds for cupcakes (it’s more convenient to use a solid one), spread honey mushrooms in the marinade over them, and then put them in the freezer. The frozen briquettes are removed from the molds, placed in a container, and then sent to the freezer for long-term storage. It is better to freeze pickled mushrooms 1-2 days after cooking. Then they will marinate well and after defrosting they will retain their unique taste.