Champignons for the winter: the most delicious recipes for preparing preparations

You can prepare champignons for the winter in a variety of ways. All canned food turns out especially appetizing thanks to its amazing mushroom taste and aroma. To pamper your home with a delicious delicacy in the winter season, you need to choose the most suitable recipe. All of them are quite simple and do not require special skills. The main thing is to adhere to the recipe and follow the rules of sterilization in order to preserve the preparations for the winter.

What can you do with champignons for the winter?

Modern housewives have access to all sorts of ways to preserve champignons for the winter. Here are some of them:

1. Freezing. An elementary method of preparing for the winter, requiring only appropriate preparation of champignons and the presence of a freezer. Mushrooms should be cleaned of films and debris.Before freezing, they must be washed, if desired, cut into slices and placed in the freezer in an airtight film or container.
2. Champignon caviar is another excellent delicacy that can decorate a festive feast. To do this, according to the recipe, mushrooms and vegetables should be ground, fried in oil with spices, and sealed airtight.
3. To prepare the pate, in addition to champignons, you need to take butter and boiled eggs. All products must be fried and thoroughly crushed into a homogeneous mass.
4. Mushrooms with eggplants have an original taste that even gourmets will like.
5. For those who love oriental cuisine, there is a recipe for preparing champignons for the winter in Korean. For this you need appropriate seasonings, hot spices, and soy sauce.
6. Like other mushrooms, champignons are very tasty on their own - in a spicy or spicy marinade.
7. Pickling in its own juice for the winter makes it possible to enjoy the natural mushroom taste in combination with spicy-hot herbs.

Champignons prepared for the winter are perfect for everyday dishes and special occasions.

How to cook champignons for the winter

In order for the preparations to be tasty and safe, you must carefully select raw materials and follow proven rules:

1. Champignons should be young and fresh. You should know that mushrooms, even in the refrigerator, can be stored for no more than 5-7 days from the moment of collection, and at a temperature of +15 degrees and above they begin to deteriorate after 1-2 days.
2. Vegetables must be chosen fresh, not limp, free from mold, rot and disease.
3. It is best to take small mushrooms of the same size for preservation - this way you won’t have to cut them, and the appetizer will look more interesting.
4. To prepare for canning for the winter, you need to sort the champignons, remove the lower 1-2 mm of the stems, and you can remove the films. Cut off dark and wrinkled areas. Wash the mushrooms, but you should not keep them in water for a long time - they absorb moisture very quickly.
5. Cans must be pre-sterilized in any convenient way, and containers must be chosen so that opened cans are consumed within 1-2 days.

How to prepare champignons in wine for the winter

A delicious winter snack based on an original recipe.

Ingredients:

• champignons – 1.75 kg;
• white wine – 0.7 l;
• butter – 0.35 kg;
• vinegar – 350 ml;
• pepper mixture – 2 g;
• salt – 28 g;
• garlic – 3-4 cloves;
• chopped greens to taste – 20 g;
• bay leaf – 3-5 pcs.

How to cook:

1. Mix the marinade from all products except herbs in a saucepan and boil.
2. Add the mushrooms and cook over low heat for 15-25 minutes until they are soft.
3. Transfer to containers, add herbs, pour marinade under the neck.
4. Seal tightly.

After 2-3 days, an excellent winter snack is ready to eat.

These champignons can be eaten as an independent dish or as part of salads.

How to roll up champignons with bell peppers

Bell pepper gives the delicacy a pleasant sweetish taste and mild spiciness.

Ingredients:

• champignons – 1.25 kg;
• red and orange sweet pepper – 0.75 kg;
• onion – 0.68 kg;
• oil – 250 ml;
• sugar – 65 g;
• vinegar – 190 ml;
• salt – 25 g.

Preparation:

1. Peel, rinse, and cut vegetables into slices or cubes.
2. Mix the marinade in a saucepan and boil.
3. Add onion, cook for 5 minutes, then pepper, after a quarter of an hour - mushrooms, simmer all together for 15-20 minutes.
4. Divide into containers, place in a basin or pan, fill with water up to the hangers.
5. Sterilize under covered lids for 15-30 minutes depending on the volume.

Carefully remove the jars one at a time and seal them tightly. Winter preparations can be consumed after 3-5 days.

When serving, you can garnish with fresh herbs and garlic rings.

Spicy champignon appetizer for the winter in jars

This recipe makes an amazing savory appetizer for a holiday feast.

You need to prepare:

• champignons – 2.1 kg;
• water – 1.65 l;
• chili pepper – 24 g;
• salt – 85 g;
• sugar – 90 g;
• garlic – 10 g;
• vinegar – 95 ml;
• bay leaf – 15 pcs.;
• mixture of different peppers – 25 g.

Preparation:

1. Boil mushrooms in salted water for 15-20 minutes. Small ones - whole, large ones should be cut. Place in a colander to drain the broth.
2. Mix the marinade from all the ingredients except the chili pods, boil for 5 minutes, and add the fruiting bodies.
3. Cook for 3-6 minutes, then divide into prepared jars with one chili pepper at the bottom.
4. Immediately seal tightly and wrap with a blanket to cool slowly.

The degree of spiciness of the finished dish can be adjusted by the amount of chili pepper

How to seal fried champignons in jars for the winter

An excellent finished dish is made from fried champignons.

Have to take:

• fruiting bodies – 2 kg;
• salt – 100 g;
• rosemary – 2-3 sprigs;
• oil – 30-60 ml;
• white or yellow onions – 0.3 kg.

Preparation:

1. Cut the mushrooms into quarters or slices, and the onions into rings.
2. Pour oil into a heated frying pan and fry the onion until transparent.
3. Add champignons and rosemary, add salt, fry, stirring, until the liquid has completely evaporated.
4. Place hot into containers and seal tightly.

Wrap the blanks in warm blankets for a day, and then put them in the cellar for the winter.

In winter, such champignons are popular and quickly disappear from the table.

Recipe for preparing champignons with carrots

The sweet-mild taste of carrots adds piquancy to the dish. In addition, this snack is a source of useful microelements and vitamins.

You should prepare:

• champignons – 2.4 kg;
• carrots – 0.75 kg;
• onion – 0.37 kg;
• salt – 65 g;
• sugar – 45 g;
• water – 0.65 l;
• vinegar – 80 ml;
• allspice – 1-2 g;
• bay leaf – 3-6 pcs.

Cooking steps:

1. Wash the vegetables well, chop the carrots on a Korean grater, and chop the onion into rings or half rings.
2. Place the fruiting bodies in a saucepan, add water, let it boil, add all the dry ingredients, onions and carrots, boil for 10 minutes.
3. Pour in vinegar and boil for another 5 minutes.
4. Place the still boiling mixture into jars and seal immediately.

Leave to cool under a warm blanket or jacket for a day.

When serving, you can sprinkle with fresh herbs and season with oil.

How to roll up champignons with vegetables for the winter

An amazingly tasty and satisfying ready-made salad that can be served with boiled or fried potatoes or spaghetti.

Have to take:

• champignons – 1.8 kg;
• tomatoes – 1.25 kg;
• carrots – 1.18 kg;
• onion – 0.95 kg;
• sweet pepper – 0.37 kg;
• vinegar – 128 ml;
• salt – 32 g;
• sugar – 115 g;
• oil – 380 ml.

Cooking steps:

1. Cut the fruit bodies into slices, boil in salted water for a quarter of an hour, drain the broth.
2. Wash all vegetables thoroughly, peel, chop into strips, and grate carrots on a coarse grater.
3. In a heated frying pan with oil, first fry the onion, then add carrots, peppers, tomatoes, and mushrooms.
4. Add all other ingredients except vinegar and simmer over low heat for 35 minutes.
5. Pour in vinegar, take a sample, if necessary, add spices to your taste, cook for another five minutes.
6. Quickly place in containers and seal tightly.

Leave the finished salad at room temperature for 1-2 days, after which you can take it to a cool place

The most delicious recipe for champignons in tomatoes for the winter

Excellent mushrooms are made with tomato sauce.

Prepare:

• champignons – 2.3 kg;
• tomato sauce (or fresh ripe tomatoes) – 1.1 l;
• white onion – 1.9 kg;
• oil – 230 ml;
• salt – 45 g;
• vinegar – 230 ml;
• sugar – 160 g;
• mixture of peppers - 23 peas;
• bay leaf – 3-4 pcs.

Preparation method:

1. Cut the fruiting bodies into slices, boil for a quarter of an hour, drain the broth.
2. Cut the vegetables into strips; if fresh tomatoes are used for the sauce, pass them through a juicer (you can use a meat grinder or blender and then rub through a sieve).
3. Pour oil into a saucepan, simmer the onion until translucent, add all other ingredients, and pour in tomato sauce.
4. Boil and simmer over medium heat, stirring, for half an hour.
5. Place into containers and roll up immediately.

You can buy tomato sauce at the store or make it yourself

How to prepare champignon hodgepodge for future use

One of the people’s favorite winter preparations is mushroom hodgepodge. It's quite simple to prepare.

Have to take:

• champignons – 1.4 kg;
• white cabbage – 1.35 kg;
• tomato paste (or sauce) – 130 ml;
• tomatoes – 240 g;
• vinegar – 45 ml;
• oil – 230 ml;
• salt – 65 g;
• sugar – 56 g;
• carrots – 0.45 kg;
• white onion – 0.5 kg.

Cooking steps:

1. Rinse the vegetables. Shred the cabbage into strips. Cut onions and tomatoes into cubes.
2. Grate the carrots coarsely. Boil the champignons in salted water for 10 minutes, drain the broth.
3. In a high-sided frying pan or any other thick-bottomed container, heat the oil and sauté the onions and carrots until soft.
4. Add cabbage and simmer for about an hour. Add salt, add tomatoes and tomato paste, mushrooms.
5. Simmer, stirring, for another half hour. 5 minutes before cooking, add the remaining ingredients.
6. Place the boiling hodgepodge into containers and seal tightly.

Wrap in warm clothes and leave for 24 hours until completely cooled.

In winter, just open the jar and put its contents on a plate

How to close champignons with cucumbers and cauliflower for the winter

The refreshing taste of this hearty salad is inimitable. Preparing it for the winter is quite simple.

Required Products:

• champignons – 1.45 kg;
• cauliflower inflorescences – 0.95 kg;
• cucumbers – 1.1 kg;
• onion – 0.34 kg;
• garlic – 10-15 g;
• peppercorns – 3-4 g;
• bay leaf – 4-6 pcs.;
• salt – 55 g;
• vinegar – 65 ml;
• oil – 110 ml;
• sugar – 35 g.

How to cook:

1. Rinse all vegetables well.Cut cucumbers and onions into rings or strips, garlic into rings, champignons into slices.
2. Blanch the cabbage inflorescences in boiling water for 3-4 minutes, immediately after that immerse them in ice water.
3. In a bowl with a thick bottom and high sides, heat the oil, put all the ingredients except vinegar, and simmer for 25-35 minutes.
4. Pour in vinegar, after 2-3 minutes remove from heat and place in containers.
5. Roll up immediately, without waiting for cooling.

Cauliflower must be disassembled into inflorescences of arbitrary size

Storage rules

If the recipe and storage conditions are followed, homemade canned goods are perfectly preserved until the next harvest. They should be kept in a place protected from sunlight, away from heating devices. A cellar or heated veranda is perfect.

At temperatures from 4 to 15 degrees, the shelf life is 12 months. If the temperature in the room is from 15 to 20 - 6 months.

Opened canned food should only be stored in the refrigerator for no more than 4-7 days.

Conclusion

Champignons can be prepared for the winter in many ways. Excellent snacks are obtained by adding vegetables, spicy herbs, and legumes. Recipes for making homemade canned champignons are quite simple and do not require special ingredients. The finished product must be stored in a cool, shaded place for no more than a year.

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