TOP 15 recipes for canned mushrooms at home for the winter

Preserving mushrooms for the winter holds a special place in a housewife's culinary chores, especially if it's a mushroom year. Pickled mushrooms are a stunning appetizer on the holiday table. This dish will transform even an ordinary dinner into a festive feast. The key is choosing the right ingredients, preparing them, and following the correct cooking techniques.

Which mushrooms are suitable for winter preservation?

Mushrooms should be:

• freshly picked, without signs of spoilage or mold;
• not wormy, dense.

Processing mushrooms before canning: rules and recommendations

To marinate at home, the main product must be prepared:

1. If they are of different types, they need to be sorted.
2. Check for worms and spoilage.
3. Remove debris (twigs, pine needles, leaves).
4. Wash.
5. Depending on their type, you need to cook them in salted water.

Recipes for mushroom preparations

Mushroom preserves can be used as an appetizer or salad ingredient. They also make an incredibly delicious caviar.

Pickling

Pickling mushrooms The process isn't complicated, but it does have some tricks. The best recipes are presented below. The crucial step remains preparing the marinade. Its recipe is universal.

For 1 liter of liquid you will need:

• vinegar – 70 milliliters;
• bay leaf;
• black and allspice pepper - 4 peas each;
• salt and sugar - 1.5 tablespoons each;
• sunflower oil – 45 milliliters;
• carnation – 3 inflorescences.

Actions:

1. Pour 0.7 liters of liquid into a saucepan and heat.
2. Add the specified ingredients, pour in oil and bring to a boil.

Important! Add vinegar at the end of cooking the marinated mushrooms. You can vary the number and variety of ingredients, depending on your family's taste preferences.

Chanterelles without sterilization

You will need:

• saffron milk caps – 2 kilograms;
• marinade.

Actions:

1. Boil the washed saffron milk caps for 20 minutes, then drain the liquid. Rinse and drain in a colander.
2. Place the saffron milk caps in the marinade and cook for 10 minutes. Add vinegar and boil for 2 minutes.
3. Place in sterilized containers, pour in marinade, and close.

Honey mushrooms

You will need:

• honey mushrooms – 1.7-2 kilograms;
• marinade.

Actions:

1. Sort the honey mushrooms, wash them, and boil them in salted water for half an hour. Drain the water, add fresh water, and boil for 10 minutes. Place in a colander.
2. Boil the honey mushrooms in the marinade, place them in prepared sterilized containers, pour in the remaining brine and close.

White mushrooms without sterilization

Required:

• mushrooms – 1.5-1.7 kilograms;
• marinade.

Scheme of actions:

1. Wash the mushrooms, chop them, and boil for 10 minutes. Don't fill the container completely, as they will boil over.
2. Drain the liquid and rinse the mushrooms.
3. Place in the marinade and simmer for 10 minutes. Skim off any foam that forms during cooking. Add vinegar and bring to a boil.
4. Place into prepared sterilized containers. Tighten the lids, invert, and cover the containers.

Birch boletes in jars

They need to be pickled carefully. The mushrooms have a loose texture, and the broth becomes cloudy during the initial boiling. It's recommended to choose young mushrooms.

You will need:

• birch boletes – 1.6-1.8 kilograms;
• marinade.

Actions:

1. Wash, cut, and boil in salted water for 1 hour. Do not drain; let cool. Rinse and drain.
2. Place the boletus mushrooms in the marinade and simmer for 10 minutes, making sure to skim off any foam, otherwise the brine will be cloudy.
3. Place in prepared sterilized containers, close, and wrap.

Marinated honey mushrooms in an air fryer

Preparing these honey mushrooms is not difficult; the main thing is to follow the step-by-step instructions. The consistency of the finished dish is similar to mushroom lecho. Serve hot or cold.

Necessary:

• honey mushrooms – 1 kilogram;
• sweet pepper (red) – 200 grams;
• garlic – 2 cloves;
• parsley;
• sunflower oil – 190 milliliters;
• ground black pepper - on the tip of a spoon;
• soy sauce – 35 milliliters;
• salt.

Preparation:

1. Wash the honey mushrooms, chop if necessary, and boil for 15 minutes. Peel the peppers and cut into strips.
2. Prepare the marinade: mix the soy sauce with oil, add crushed garlic, chopped parsley, salt and pepper.
3. Place the honey mushrooms in the marinade for an hour.
4. Fry in an air fryer for 10 minutes.

Pickled oyster mushrooms for 24 hours

Oyster mushrooms are very easy to prepare; they do not require pre-boiling.

You will need:

• oyster mushrooms – 1.5 kilograms;
• marinade;
• garlic - clove.

Cooking instructions:

1. Wash the oyster mushrooms, separate them from the bunch, and cut them.
2. Place in marinade, add garlic. Cook for 15 minutes.
3. Once cooled, place in a container and cover. The appetizer is ready in 24 hours.

Quick marinated champignons

It is recommended to use young champignons, otherwise the marinade will turn dark.

You will need:

• champignons – 1.8 kilograms;
• marinade;
• garlic.

Actions:

1. Wash the mushrooms and cut if necessary.
2. Prepare the marinade, add the sliced ​​garlic, boil the mushrooms for 5 minutes, and place them in clean containers. Pack them tightly; they will shrink a lot.
3. Pour the marinade over the jar and cover. Ready the next day.

Mushrooms with ginger

We recommend using button or oyster mushrooms. Prepare according to the previous recipe. For the specified amount of ingredients, you'll need 20-25 grams of ginger root. Grate it and add it to the marinade.

Marinating Korean-style champignons

It's not difficult to prepare this appetizer; it turns out very festive and delicious.

Necessary:

• champignons – 0.5 grams;
• carrots – 2 kilograms;
• salt;
• coriander;
• garlic – 2 cloves;
• black pepper;
• vinegar – 15 milliliters;
• parsley;
• sugar;
• sunflower oil – 35 milliliters.

Actions:

1. Marinate the mushrooms using the recipe above.
2. Peel and grate the carrots. Add salt, granulated sugar, spices, and mix.
3. Crush the garlic cloves and place them on top of the carrots. Heat the oil and pour over the garlic.
4. Add vinegar, chopped herbs, mushrooms, and stir.

Assorted mushrooms with cloves

This recipe is used when there isn't enough of one type of mushroom. It's recommended to use young mushrooms. Marinate them using the recipe for honey mushrooms described above.

The amount of cloves in the marinade can be increased if desired.

Venezuelan-style mushrooms

It's worth trying out some mushrooms canned using this recipe. The special feature is that no water is used for the marinade.

Necessary:

• champignons – 0.5 kilograms;
• vinegar – 20 milliliters;
• olive oil – 20 milliliters;
• garlic - clove;
• bay leaf;
• salt – 10 grams;
• pepper;
• sugar – 20 grams.

Actions:

1. Wash the champignons, cut them and place them in a saucepan.
2. Add all ingredients, cover with a lid and simmer for 10 minutes.
3. Add vinegar, place in sterilized containers, and after cooling, refrigerate.

Chanterelle caviar

Preserving chanterelles as caviar is a super snack.

Necessary:

• chanterelles – 1.2 kilograms;
• oil for frying – 35 milliliters;
• pepper, salt;
• bulb.

Actions:

1. Boil the mushrooms and chop them in a meat grinder.
2. Chop the onion, fry, add the mushrooms, salt, and pepper. Simmer for 10 minutes.

Vegetable caviar with mushrooms for the winter

You will need:

• onions and carrots – 200 grams each;
• tomatoes – 100 grams;
• mushrooms – 1.2 kilograms;
• vinegar – 35 milliliters;
• oil for sautéing – 45 milliliters;
• salt, pepper.

Actions:

1. Finely chop the onion, grate the carrots. Saute until soft.
2. Boil the mushrooms, chop them, and add to the vegetables.
3. Grate the tomato and remove the skin. Add to the vegetables, season with salt and pepper.
4. Simmer for 30 minutes, add vinegar, place in sterilized containers, and roll up.

Cold salting of milk mushrooms for the winter

You will need:

• milk mushrooms – 2 kilograms;
• salt – 130 grams;
• horseradish, garlic, dill umbrellas.

Cooking instructions:

1. Wash the milk mushrooms, place them in a container, cover with water, and leave for 2 days.
2. Drain the liquid, sprinkle the mushrooms with salt, add grated horseradish, chopped garlic, and dill. Stir.
3. Place under pressure and refrigerate. Ready in a month.

Delicious pepper salad with champignon mushrooms

You will need:

• champignons – 0.5 kilograms;
• salt – 15-20 grams;
• sweet pepper and onion – 300 grams each;
• sugar – 35 grams;
• vinegar – 40 milliliters;
• olive oil – 45 milliliters.

Actions:

1. Cut the onion into half rings, the pepper into strips, and the mushrooms into pieces.
2. Place in a saucepan, add the remaining ingredients, and simmer for 10 minutes.
3. Place in containers, sterilize for 10 minutes. Close.

Lightly salted oyster mushrooms

Preserving this appetizer is easy. Use the marinated oyster mushroom recipe, but reduce the salt by half.

Salted honey mushrooms with cloves and cinnamon

The preparation of honey mushrooms is carried out according to the recipe presented above (pickling honey mushrooms). For the specified amount of ingredients you will need 15 grams of cinnamon.

Canning champignons

Produced according to recipe for quick marinating champignons, but to prepare for the winter, containers with champignons must be sterilized for 10 minutes.

Mushroom solyanka with vegetables for the winter

This preparation will make a wonderful appetizer.

Necessary:

• mushrooms – 2.1 kilograms;
• cabbage – 1.8 kilograms;
• onions and carrots – 500 grams each;
• sugar – 65 grams;
• sunflower oil – 220 milliliters;
• vinegar – 35 milliliters;
• salt – 45 grams;
• tomato paste – 150 grams;
• black pepper (crushed).

Actions:

1. Boil the mushrooms for 10 minutes.
2. Chop the cabbage, season with salt, pour in some oil, and mash. Add grated carrots and chopped onions. Bring to a simmer.
3. Add all the spices and paste. Simmer for 30 minutes.
4. Place the mushrooms, mix, distribute into containers, sterilize for 10 minutes. Seal.

Mushrooms and cabbage for the winter in jars

This appetizer is prepared according to the previous recipe, just exclude the tomato paste and carrots.

Canned stewed porcini mushrooms

Preserving mushrooms involves preparing vegetable snacks.

Necessary:

• onions and carrots – 200 grams each;
• boletus - 800 grams;
• salt, pepper;
• oil for frying – 35 milliliters;
• vinegar – 25 milliliters.

Scheme:

1. Chop the vegetables and sauté until golden brown.
2. Boil the porcini mushrooms in salted water, chop, and add to the vegetables. Add spices and simmer for 10 minutes.
3. Pour in the vinegar, stir, place in the prepared container, and sterilize for 10 minutes. Close.

Finger-licking good vegetable preserves

This appetizer is presented in the form of caviar.

Necessary:

• onions and carrots – 300 grams each;
• sugar – 45 grams;
• mushrooms – 1.2 kilograms;
• oil for sautéing – 35 milliliters;
• salt – 25 grams;
• vinegar – 35 milliliters;
• ground pepper.

Scheme:

1. Chop the vegetables and sauté until golden brown.
2. Boil the mushrooms. Grind all ingredients in a meat grinder.
3. Add spices and simmer for 10 minutes.
4. Add vinegar, stir, place in a clean container, sterilize for 10 minutes, close.

White mushrooms, salted for the winter

They are being prepared porcini mushrooms according to a pickling recipe, provided above. However, for long-term storage, it is recommended to sterilize the containers for 15 minutes.

Storage conditions and duration

It is recommended to store these preparations in a cool, dark place for up to six months. Once opened, the shelf life is 3-4 days.