Simple preparations: we can preserve oyster mushrooms for the winter

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Mushrooms are a nutritious and healthy product that is suitable for preparing various soups, salads, fries and other dishes. Caring housewives try to procure them for the future, so as not to bother shopping in the winter in search of a favorite product. For preservation, various mushrooms are used. This article will provide simple recipes for preserving oyster mushrooms.

A simple recipe for canning oyster mushrooms for the winter at home

Mushrooms preserved by this technology are cooked quickly and are well stored in any room.


  • mushrooms - 1 kilogram;
  • sugar - 1 tablespoon;
  • food salt - 15 grams;
  • purified water - 2 liters;
  • refined oil - 125 ml;
  • vinegar essence - ½ cup;
  • spices (lavrushka, allspice peas, black pepper) - to taste.

How to cook:

  1. Wash the mushrooms well, cut into suitable pieces.
  2. Pour water into a pan and bring to a boil.
  3. Put boiled mushrooms into boiling liquid.
  4. Boil mushrooms for a quarter of an hour. Remove with a slotted spoon and set aside.
  5. In a separate container, prepare a brine of 2 liters of water and spices.
  6. Put salt, vegetable oil, sugar and vinegar in the liquid.
  7. Bring the marinade to a boil and put the mushrooms.
  8. Boil the mushrooms in the marinade for a quarter of an hour.
  9. Prepare cans in advance: wash, sterilize.
  10. Arrange the boiled mushrooms in dry jars and pour the marinade in which they were cooked.
  11. Cork the blank and wrap until it cools.
  12. You can store jars of mushrooms anywhere.

According to this recipe, you can pickle mushrooms for the holiday. To do this, at the end of cooking do not cork them, but send them in the refrigerator for pickling. In the morning, the delicious dish is ready.

Canned oyster mushrooms "Like a store"

Harvested mushrooms can be used to make pizza, pies and just salad.

For 1 kg of raw oyster mushrooms:

  • water - 750 milliliters;
  • 9% vinegar - 20 grams;
  • sugar - 1 teaspoon;
  • table salt - 1 tablespoon;
  • favorite spices (cloves, lavrushka, pepper) - 2-3 pieces in a jar;
  • garlic - 3 cloves.

Cooking process:

  1. Wash the mushrooms, separate the hats from the legs and cut everything into cubes (slices or slices).
  2. Boil water separately and add a little salt.
  3. In this liquid, boil the mushrooms for a quarter of an hour and drain.
  4. Prepare the marinade from 3 glasses of water, spices, sugar and salt.
  5. Bring the marinade to a boil, boil for 5 minutes, turn off the burner.
  6. Add vinegar to the marinade and let cool.
  7. Separately wash and sterilize the required number of cans.
  8. Lids for preserving mushrooms also lend themselves to sterilization.
  9. In dry cans, put the mushrooms on the shoulders.
  10. Add chopped garlic to each jar.
  11. Pour the mushrooms with the cooled marinade and roll up the prepared lids.

After cooking, the marinade is necessarily cooled, which gives the workpiece a specific crunch. Mushrooms are obtained exactly like a storeroom: dense, not boiled.

Solyanka with oyster mushrooms: a step by step recipe

What could be tastier than homemade hodgepodge? It turns out that this dish can be prepared for the future. You can use canned hodgepodge as quick snacks, take it with you to work, just warm it up and serve with potatoes.

To preserve the hodgepodge at home, you must:

  • white cabbage - 1-2 heads (5 kilograms);
  • onion - 1 kilogram;
  • boiled mushrooms - 3 kilograms;
  • tomato sauce or pasta - 500 milliliters;
  • sweet red pepper, orange - 8-10 pieces;
  • carrot - 1 kilogram;
  • granulated sugar - 200 grams;
  • small salt - 0.5 cups;
  • sunflower oil - 2 glasses;
  • spices (lavrushka, allspice) - 5-6 pieces;
  • vinegar - 15 grams;
  • purified water - 1.5 cups.

Cooking hodgepodge:

  1. Wash the mushrooms in advance, cut into arbitrary pieces and boil in salt water.
  2. Transfer the prepared mushrooms to a colander.
  3. In a large pot, chop all the cabbage, carrots, onions and peppers.
  4. Mix everything well.
  5. Pour tomato sauce, water, oil into vegetables and add salt, granulated sugar and spices.
  6. Stew prepared vegetables for about 1.5 hours over low heat, stirring occasionally.
  7. Add boiled mushrooms to the vegetable mixture and simmer for another 30 minutes.
  8. Add the vinegar 10 minutes before the dish is cooked and continue to simmer.
  9. Wash, sterilize and cool cans beforehand.
  10. Put dry hodgepodge in dry, sterile jars.
  11. Banks cork and send under the "fur coat".
  12. Store the workpiece in a cold basement.

Of the specified number of products comes 9 liter cans of delicious hodgepodge.

Canned fried oyster mushrooms for the winter: a delicious recipe

Can't imagine your dinner without fried mushrooms and potatoes? Why not prepare them in advance? Oyster mushrooms will be needed for cooking, they do not lose their aroma and taste during the preservation process.


  • oyster mushrooms - 3 kg;
  • fat (vegetable or animal) - how much will go.

How to preserve:

  1. Wash the mushrooms first, cut into pieces and boil, changing the water twice.
  2. Discard on a sieve to allow excess liquid to glass.
  3. Put in a dry frying pan without oil and simmer until moisture evaporates.
  4. Pour in animal fat and fry mushrooms for about half an hour.
  5. At the end of cooking, they need a little salt.
  6. Rinse small jars well, pour over boiling water.
  7. Arrange the fried mushrooms in hot jars and pour the remaining fat.
  8. Cover the jars with lids and send for sterilization.
  9. Sterilize the jars with the blank for about 1 hour.
  10. Roll up with hot sterile lids and wrap for 2 days.
  11. Keep the workpiece in a cool place.

If you use animal rather than vegetable fat, you need to add a pinch of salt to each jar: this will improve the taste of mushrooms and prevent the workpiece from deteriorating.

Korean oyster mushroom salad: winter recipe

Oyster mushrooms are versatile mushrooms from which you can cook various dishes. They go well with any vegetables. Fans of spicy cuisine are advised to preserve oyster mushrooms in Korean.


  • oyster mushrooms - 500 grams;
  • Korean carrots - 200 grams;
  • garlic - 3 cloves;
  • soy sauce - 25 grams;
  • purified water - 1 liter;
  • vinegar essence - 100 milliliters;
  • sugar - 1 glass;
  • small salt - 1 teaspoon;
  • Lavrushka - 2 leaves;
  • ground bitter pepper - to taste;
  • peas peas - 5 things.

Cooking oyster mushrooms in Korean:

  1. Wash the mushrooms and cut into arbitrary pieces.
  2. Separately, prepare the marinade from water, spices, sugar, salt and vinegar.
  3. Boil the marinade and lower the mushrooms, boil the worm for an hour.
  4. Separately, cook carrots in Korean (you can take the finished).
  5. Cool mushrooms and combine with carrots.
  6. Add garlic, soy sauce to the mixture and let it brew for about 1.5 hours.
  7. Sterilize the jars in advance and put in them a mixture of mushrooms and carrots (on the shoulders).
  8. Boil the marinade and pour into prepared jars.
  9. Cover the jars with lids and send for sterilization.
  10. Sterilize prepared cans for about 1 hour. Cork them with sterile caps.
  11. Keep the workpiece in the basement.

This salad can be used as food immediately after it is infused (without sterilizing).

Pickled oyster mushrooms for the winter (video)

Preservation of oyster mushrooms does not take much time, in contrast to harvesting forest mushrooms. But this does not reduce the taste of the resulting blanks, but rather retains their aroma and nutritional value. To preserve oyster mushrooms, young mushrooms are used, the caps of which are not too large. The taste of such mushrooms is more refined and piquant. Hats are thoroughly washed, special attention is paid to the plate side. If the mushrooms are poorly processed, this will reduce the shelf life of the workpiece: it can deteriorate quickly.

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