Umbrella mushrooms for the winter: preparation, shelf life, recipes for preparing preparations

Content

1 How to prepare umbrella mushrooms for the winter
2 Recipes for preparing umbrella mushrooms for the winter
3 Terms and conditions of storage
4 Conclusion

Many housewives prepare mushroom umbrellas for the winter. The fruiting bodies are frozen, dried, pickled and salted, and caviar is prepared. In winter, first and second courses are cooked from semi-finished products, which helps diversify the family’s diet.

Once the crop is harvested, it should be processed faster

How to prepare umbrella mushrooms for the winter

Fresh fruiting bodies do not last long, even in the refrigerator. How good it is to taste mushroom dishes in winter. That is why housewives are looking for various recipes to prepare umbrella mushrooms. The fruit bodies have excellent taste and are suitable for various dishes.

How to prepare umbrella mushrooms for the winter by freezing

Collected umbrella mushrooms must be sorted before freezing for the winter. For storage, you should choose strong fruiting bodies. Then remove adhering debris, leaves, and dirt.

Often the caps and stems are very dirty, so before raw freezing they can be rinsed in cold water, but under no circumstances should they be soaked. If the umbrellas are boiled before freezing, they can be filled with water for a short time.

Freezing boiled mushrooms

The washed fruit bodies are placed in boiling water and boiled for no more than 10 minutes. It is advisable to cut large umbrellas. To get rid of excess liquid, place the boiled mushrooms in a colander.

After complete cooling, the dried fruiting bodies are placed into bags in such quantities as to be used at a time, since it is not advisable to put the defrosted product back into the freezer.

Freezing raw umbrellas

If you have to freeze raw fruiting bodies, then, as mentioned above, soaking them is not recommended. If the raw materials are not large, then they are laid out entirely on the sheet. Large umbrellas need to be cut into pieces.

Cover the sheet with parchment paper, then arrange the caps and stems. Place in the freezer for several hours. Place frozen umbrellas in a bag or container for further storage in the chamber.

Freezing after frying

You can freeze not only raw or boiled fruit bodies, but also fried ones. Pour a little vegetable oil into the frying pan, then lay out the umbrella mushrooms. After a third of an hour, a golden brown crust will appear on them. The cooled caps and stems are placed in portions into bags and frozen.

Freezing after oven

The taste and beneficial properties of mushrooms are preserved in the freezer if the fruiting bodies are first baked in the oven.

You need to fry the umbrellas on a dry sheet at a temperature of 100 degrees until fully cooked. When the raw materials have cooled, put them in bags and put them in the freezer.

How to defrost

Semi-finished products that were frozen for the winter without heat treatment must first be removed from the freezer and refrigerated for 10 hours.

If the umbrellas were fried or boiled before freezing, they do not need to be thawed first.

Umbrella mushrooms are stored well in freezer bags

How to store umbrella mushrooms for future use by drying

The fruiting bodies of tubular mushrooms can be dried for the winter. To do this, use a gas or electric oven. You can also do this outdoors.

Before drying, the caps and legs are rinsed and dried in the sun for several hours to remove excess moisture.

If you use a dryer, then choose a special mode. In the oven - at a temperature of 50 degrees and the door open. Drying time depends on the size of the mushrooms.

Advice! Hats and legs need to be laid out separately, as they do not dry at the same time.

Caps and stems dried for the winter do not take up much space when stored

How to preserve umbrella mushrooms for the winter by pickling

An excellent storage method is pickling. This option is also suitable for umbrellas. Large specimens are cut after soaking, small ones are left whole.

For pickling for the winter take:

2 kg of umbrella mushrooms;
12 tbsp. water;
150 g salt;
10 g citric acid;
20 g granulated sugar;
2 tsp. allspice;
2 pinches of cinnamon;
2 pinches of cloves;
5 tbsp. l. 6% vinegar.

How to pickle for the winter:

Prepare a brine from 1 liter of water, half salt and citric acid, and place the peeled and washed umbrella mushrooms into it. Cook while stirring until they settle to the bottom.
Strain the mushroom brine using a colander and transfer to sterile jars.
Cook the marinade from 1 liter of water with the remaining ingredients, pour in the vinegar at the end.
Pour into jars with mushrooms and place for sterilization. The process lasts 40 minutes
Seal the jars and, after cooling, store them in a cool, dark place.

Marinated mushrooms are a great addition to potatoes

How to prepare umbrella mushrooms for the winter by pickling

The dry salting method is most often used: it takes little time. For 1 kg of fruiting bodies take 30 g of salt.

Important! Umbrellas are not washed before salting; they simply clean off the leaves, pine needles and soil with a sponge.

When pickling for the winter, it is not necessary to use spices, currant leaves - this will preserve the mushroom aroma

How to salt:

Mushrooms are layered with slices up in an enamel pan and sprinkled with salt.
Cover it with gauze and place a plate on it, for example, a jar of water.
For pickling at room temperature, four days is enough. For the winter, mushrooms are transferred to jars, filled to the top with brine, covered with a nylon lid and placed in the refrigerator.

Advice! You can extend the shelf life by filling the mushrooms with calcined and cooled vegetable oil.

Recipes for preparing umbrella mushrooms for the winter

Umbrella mushrooms are an excellent tasty gift from the forest, from which you can prepare many delicacies for the winter. Several recipes will be presented below.

Hot salting for the winter

This method is suitable not only for umbrellas, but also for other lamellar mushrooms.

You will need:

2 kg of fruiting bodies;
70 g coarse salt;
2-3 dill umbrellas;
50 g vegetable oil;
4-6 cloves of garlic.

Cooking rules:

Cut large caps, marinate small ones whole.
Place mushrooms in boiling water, add salt. As soon as the fruiting bodies begin to settle to the bottom, turn off the stove.
Place a colander on the pan and remove the umbrellas. The liquid that ends up in the container does not need to be poured out.You will need it to fill jars with mushrooms.
Place the cooled fruits in sterile jars, add a small amount of salt, spices, dill, and garlic.
Pour in the mushroom liquid and place the container in a wide saucepan to sterilize for a third of an hour.
Pour in two large tablespoons of calcined oil and close.
Store in the basement.

As for spices, they are added depending on taste preferences

Mushroom caviar

Recipe Ingredients:

2 kg of mushroom fruits;
2 tbsp. l. mustard;
150 ml vegetable oil;
salt - to taste;
40 g granulated sugar;
1 tsp. ground black pepper;
8 tbsp. l. 9% vinegar.

Cooking features:

Boil raw mushrooms in salted water, strain off the liquid.
Grind the slightly cooled umbrellas using a meat grinder.
Add the rest of the spices, simmer for 10 minutes with constant stirring.
When hot, transfer to the prepared container and roll up.
Wrap it in a blanket and put it in the basement for the winter.

Guests will be delighted!

Pickled umbrellas with onions

Ingredients:

1 kg of hats;
4 g citric acid;
2 onions;
1 tsp. ground black pepper;
2 tsp. Sahara;
dill - green or dried.

For the marinade:

500 ml water;
1 tsp. salt;
1 tbsp. l. vinegar.

Cooking steps:

Pour the washed umbrellas with water and bring to a boil.
Pour salt into the water (1 tablespoon per 1 liter of liquid) and cook the contents, stirring until tender. Remove foam as it appears.
Transfer the mushrooms to a colander.
Cook the marinade with salt, sugar, citric acid.
Add mushrooms and remaining ingredients.
After five minutes, add vinegar.
Transfer the umbrellas to jars and sterilize for 35 minutes.
When hot, roll up and wrap.

Attention! After cooling, put the preparation of umbrella mushrooms in the basement for the winter. Can be served after 30 days.

You can't think of a better winter snack!

Umbrellas in oil

Products:

3 kg of mushrooms;
150 ml vegetable oil;
200 g butter or lard;
1 tsp. ground black pepper.

Important! You need to salt the preparation for the winter to taste at the end of cooking.

Cooking process:

Boil raw mushrooms for half an hour in salted water.
Strain the liquid through a colander or sieve.
Combine both types of oil (100 g each) in a frying pan and simmer for a third of an hour under the lid. To prevent the mass from burning, it must be stirred.
Then fry without a lid until all the liquid has evaporated.
Place the workpiece in steamed containers, then pour the fat in which the umbrellas were stewed and seal with plastic lids.

Umbrella mushrooms prepared for the winter are stored for almost six months in the cellar or refrigerator.

If there is not enough oil, you need to boil more

Solyanka

For hodgepodge for the winter you will need:

2 kg of fresh mushrooms;
2 kg of white cabbage;
1.5 kg carrots;
1.5 kg of onions;
350 ml vegetable oil;
300 ml tomato paste;
1 liter of water;
3 tbsp. l. vinegar;
3.5 tbsp. l. salt;
3 tbsp. l. sugar pitch;
3 allspice peas;
3 black peppercorns;
5 bay leaves.

Process:

Boil the fruit bodies and drain in a colander.
Peel and chop the cabbage, carrots, onions and fry in oil, laying out alternately for 10 minutes with constant stirring.
Mix water and paste, add to vegetables, then add the rest of the spices and simmer covered for one hour.
Add mushrooms, stir and simmer for another 15 minutes.
Pour in vinegar and simmer for 10 minutes.
Pack into jars, seal, and cover with a blanket until cool.

Cabbage and mushrooms are a great combination

Terms and conditions of storage

Dried umbrella mushrooms are stored in winter in linen bags in a dry room for no more than a year.Frozen fruiting bodies - about the same amount in the freezer.

As for salted, pickled edible umbrella mushrooms for the winter, the jars should be placed in a cold place where sunlight does not reach: in the basement, cellar or refrigerator. The shelf life depends on the specifics of the recipe.

Conclusion

Umbrella mushrooms for the winter are a real delicacy. Their dishes are perfect for everyday meals. They will also look great on the holiday table.

Name:	Umbrella
Type:	Edible