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If you do a survey among mushroom pickers, it turns out that among their favorites, after porcini mushrooms, they have obabka mushrooms. These specimens owe their popularity to their dense pulp, which imparts a delicate, delicate taste to any dish. It is not difficult to prepare obabki; they do not need to be painstakingly cleaned, removed the film, soaked, cut off the legs, etc. They themselves are quite large and clean.
How to cook obabki
Wormy spots on mushrooms should be immediately cut off and thrown away, otherwise the worm will quickly spread to healthy forest produce. It is better to cut large specimens into several parts to make it convenient to cook or dry. Before cooking, it is advisable to rinse the mushrooms thoroughly in water, and to dry them, wipe them with a damp cloth.
Soups and side dishes from obabok turn out to be nourishing and flavorful, and this is not surprising, because they contain a lot of protein. To store them for the winter, they are not only dried, but also frozen, salted, and the leader among all cooking methods is pickling. Experienced chefs understand both cold and hot methods of pickling mushrooms for the winter.
Obabok mushroom recipes for the winter
There are a great many recipes for winter dishes.Mushrooms are salted, marinated, and pre-fried. The caviar that is added as a filling to pies is incomparable.
The contaminated areas of the stumps are scraped off with a knife, cutting off rotten or wormy pieces. Forest debris is removed from the surfaces of the caps with a sponge or brush. Jars and lids must be sterilized. Before clogging, the fruits are also sterilized in any convenient way. These measures are necessary to reduce the risk of poisoning.
Pickled
Mushrooms are marinated in different ways. For the classic method you will need the following ingredients:
- obabki – 2 kg;
- water – 200 ml;
- salt – 2 tbsp. l.;
- sugar – 1 tbsp. l.:
- vinegar 9% - half a glass;
- peppercorns, black – 9 pcs.;
- allspice peas – 8 pcs.;
- bay leaf – 4-5 pcs.;
- cinnamon or cloves – 1 stick, or 6 pcs.
Cooking method.
- Wash the mushrooms, chop them, put them in an enamel container, add water, and turn on the stove over medium heat.
- Stir so they don't stick to the bottom. As soon as the juice is released, turn it off.
- Let cool, then skim off the foam with a slotted spoon.
- Pass the hot broth through double cheesecloth, pour into a clean pan, add spices and bring to a boil.
- Pour in vinegar and close the lid.
- Sterilize jars in boiled water or in the oven. Boil the lids in water.
- Place the mushrooms in the jars, but not all the way to the top.
- Pour in the marinade, leaving some free space, and cover with lids.
- Sterilize jars for 30 minutes. Place in a saucepan with hot water so that it reaches the hangers.
- Remove from the pan and roll using a machine.
- Turn over and wrap with a towel.
After 90 days, the obabok snack will be completely ready. Before serving, they can be decorated with onions, chopped herbs and seasoned with vegetable oil.
There is another, no less piquant way to marinate mushrooms. The ingredients are the same, only here they are added:
- grain mustard – 2-3 tbsp. l.;
- garlic – 5 cloves;
- umbrella dill – 3 pcs.;
- vegetable oil - glass.
Preparation:
- Clean the fruiting bodies and cover with water.
- Cook for a quarter of an hour.
- Prepare the marinade in a separate container.
- Add spices to water and bring to a boil.
- Place mushrooms in hot marinade.
- Pour vinegar, add garlic, stir and turn off the heat.
- Put a little dill and mustard in the jars, lay out the seeds and pour the marinade over them.
- Pour oil on top of each jar to form a thin film.
- Close tightly with lids.
The appetizer can be eaten as an independent dish. Sometimes it is added to salads. To store for the winter, the jars should be tightly rolled up and stored in a cool place for about six months.
Salty
You can also cook obabka mushrooms by salting, this will not cause them to lose their taste. Often, salted specimens compete with pickled ones and do not always lose.
For preparation you will need:
- mushrooms – 2 kg;
- cloves – 9 pcs.;
- black currant leaf – 7 pcs.;
- bay leaf – 6 pcs.;
- rock salt – 100 g;
- horseradish leaves – 2-3 pcs.;
- garlic cloves – 10 pcs.;
- peppercorns – 10 pcs.;
- dill (umbrellas) – 5 pcs.
Preparation:
- Peel the mushrooms, scrape off dirty places, chop large specimens.
- Place a third of the chopped garlic, allspice and all other ingredients into an enamel pan.
- Place the fruits, then another layer of herbs and spices, again a layer of mushrooms and, finally, the top layer consisting of mushrooms, spices and herbs. Each layer should be sprinkled generously with salt.
- Cover the top with a cotton cloth and a plate, and place a weight.
- After 14 days, roll up the dough and store in a cool place.
There is also a quick way to prepare salted obabok. The ingredients are the same, but horseradish leaves and dill are not used in this recipe.
Preparation:
- Boil the obabki in 2 liters of water, add 10 g of salt, skimming off the foam.
- Remove from the pan and strain the broth through a double layer of gauze.
- Sterilize the jar, fill it with mushrooms, herbs, filling each layer with salt.
- Boil the broth and pour it over the mushrooms.
- Roll up the jar, turn it over and wrap it in a warm blanket.
The dish prepared using this recipe can be consumed after two months and stored for 9 months.
Fried
This cooking method causes a lot of controversy. Some say that before frying the mushrooms, they should be boiled in boiled salted water so that invisible insects, etc., come out. Others advise just pouring boiling water over them and drying them on a paper towel.
You will need:
- mushrooms – 1 kg;
- onions – 2 heads;
- garlic – 3 cloves;
- vegetable oil – 60 ml;
- ground black pepper - to taste;
- salt - to taste.
Preparation:
- Cook the meat.
- Heat sunflower oil in a frying pan.
- Crush the garlic with a knife and throw it into the hot oil. Once they are browned, remove from the pan.
- Bring the onion until golden brown.
- Fry the mushrooms until the juice evaporates.
- Add spices.
- Roll up.
Store mushrooms for a month in the refrigerator.
For a simple recipe for fried mushrooms for the winter you will need:
- obabki – 1 kg;
- any vegetable oil – 1 cup.
Preparation:
- Use only caps, which are best wiped with a damp, clean cloth.
- Cut into slices.
- Pour vegetable oil into a deep container and place the first batch of mushrooms.
- As soon as they are fried, they are removed and placed in a sterile jar, after being salted.
- Fry a second batch and repeat the process until the jar is filled to the top.
- Store in a cool place.
Mushroom caviar from obabok
The caviar turns out surprisingly tasty, but does not require any special culinary skills.
You will need:
- mushrooms – 1 kg;
- tomatoes – 500 g;
- onion – 200 g;
- vegetable oil – 70 ml;
- spices to taste.
Preparation:
- Cook the obabki and let cool.
- Fry tomatoes and onions in oil.
- Grind everything through a meat grinder and fry in a frying pan.
- Prepare the jars.
- Place the mushrooms in jars and let cool, only then can you roll them up.
Store the finished dish in the refrigerator.
There is another way to prepare mushroom caviar.
Ingredients:
- mushrooms – 1 kg;
- onion – 1 kg;
- garlic – 2 heads;
- vegetable oil – 500 ml;
- carrots – 1 kg;
- bay leaf – 4 pcs.;
- vinegar – 100 ml;
- salt, pepper - to taste.
Preparation:
- Fill the casserole with cold water.
- Cook for an hour, skimming off the foam.
- Remove from water and let cool.
- Chop vegetables and fry in oil.
- Grind everything in a meat grinder.
- Simmer for 30 minutes.
- Salt, pepper, add vinegar.
- Place in sterile jars and roll up.
Freezing eggs for the winter
Freezing any mushrooms is easy, mushrooms are no exception. Fruit bodies are first cleaned of dirt, wormy and rotten areas, but not washed. It is recommended to simply wipe them with a damp cloth or clean brush.
Place cling film on a clean cutting board and carefully place the prepared mushrooms in a row. Place in the freezer and wait for the mushrooms to freeze. Then they are transferred to a special bag for storage for the winter.
Conclusion
Making obabki is easy even for a novice housewife, regardless of the recipe chosen. Soups, main courses, appetizers, and salads are prepared from mushrooms. At the same time, they do not need to be processed for a long time.
