Dabki for the winter: how to cook, recipes

If you do a survey among mushroom pickers, it turns out that among their favorites, after the whites, they have obabka mushrooms. These specimens owe such popularity to their dense pulp, which gives 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. By themselves, they are quite large and clean.

How to cook dabka

Wormy places in mushrooms should be immediately cut off and thrown away, otherwise the worm will quickly spread to healthy forest products. Large specimens are best cut into several parts so that it is convenient to cook or dry. Before cooking, it is advisable to rinse the mushrooms thoroughly in water, and to dry, wipe with a damp cloth.

Soups, side dishes from obabok are hearty and fragrant, and this is not surprising, because they have a lot of protein. For storage for the winter, they are not only dried, but also frozen, salted, and pickling is the leader among all cooking methods. Experienced chefs understand both the cold and hot method of marinating mushrooms for the winter.

Obabok mushroom recipes for the winter

There are a lot of winter recipes. Mushrooms are salted, pickled, pre-fried. Incomparable is caviar, which is added as a filling to pies.

Contaminated places near the dabs are scraped off with a knife, cutting off rotten or wormy pieces. Forest debris is removed from the surfaces of the hats with a sponge or brush. Banks and lids are sterilized without fail. Before corking, the fruits are also sterilized in any convenient way. These measures are necessary to remove the risk of poisoning.

Marinated

Pickled mushrooms in different ways. For the classic method, you will need the following ingredients:

• butternut squash – 2 kg;
• water – 200 ml;
• salt – 2 Art. 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.

1. Rinse the mushrooms, chop, put in an enameled container, pour water, turn on the stove over medium heat.
2. Stir so they don’t stick to the bottom. As soon as the juice stands out, turn it off.
3. Let cool, then remove the foam with a slotted spoon.
4. Pass the hot broth through a double cheesecloth, pour into a clean saucepan, add spices and bring to a boil.
5. Pour in the vinegar and close the lid.
6. Sterilize the jars in boiled water or in the oven. Boil lids in water.
7. Arrange the mushrooms in jars, but not to the very top.
8. Pour the marinade, leaving a little free space, and cover with lids.
9. Sterilize jars for 30 minutes. Put in a pot of hot water so that it reaches the coat hanger.
10. Remove from the pan, roll up with a typewriter.
11. Turn over and wrap with a towel.

After 90 days, the dabka appetizer will be completely ready. Before serving, they can be garnished with onions, chopped greens and seasoned with vegetable oil.

There is another, no less piquant way to pickle mushrooms. The ingredients are the same, just added here:

• grain mustard – 2-3 tbsp. l.;
• garlic – 5 denticles;
• umbrella dill – 3 pcs.;
• vegetable oil – a glass.

Preparation:

1. Clean fruit bodies, fill with water.
2. Cook for a quarter of an hour.
3. Prepare the marinade in a separate container.
4. Add spices to water, bring to a boil.
5. Place mushrooms in hot marinade.
6. Pour vinegar, add garlic, stir and turn off the heat.
7. Put a little dill, mustard in the jars, put the dough and pour the marinade over them.
8. Pour oil on top of each jar to form a thin film.
9. Close tightly with lids.

The appetizer can be consumed as an independent dish. Sometimes it is added to salads. For winter storage, jars should be tightly rolled up and stored in a cool place for about six months.

Salty

You can also cook obabka mushrooms with the help of salting, because of this they will not lose their taste. Often, salted specimens compete with pickled ones and do not always lose.

To prepare 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 pieces;
• cloves of garlic – 10 pcs.;
• peppercorns – 10 pcs.;
• dill (umbrellas) – 5 pcs.

Preparation:

1. Peel mushrooms, scrape off dirty places, chop large specimens.
2. Put a third of chopped garlic, allspice and all other ingredients in an enameled pan.
3. Put the fruits, then another layer of herbs and spices, another layer of mushrooms and finally the top layer of mushrooms, spices and herbs. Sprinkle each layer generously with salt.
4. Top with cotton cloth and a plate, put the load.
5. After 14 days, roll up the dough and store in a cold place.

There is also a quick way to make salted obabok. The ingredients are the same, but this recipe does not use horseradish leaves and dill.

Preparation:

1. Boil the butternut squash in 2 liters of water, add 10 g of salt, skimming off the foam.
2. Remove from the pan, strain the broth through a double layer of cheesecloth.
3. Sterilize the jar, fill it with mushrooms, herbs, filling each layer with salt.
4. Boil the broth and pour over the mushrooms.
5. Roll up the jar, turn it over and wrap it with a warm blanket.

The dish prepared with this recipe can be consumed after two months and stored for 9 months.

Fried

This method of cooking causes a lot of controversy. Some say that before frying, the bacon should be boiled in boiled salted water so that insects invisible to the eye come out, etc. Others advise them only to pour boiling water over them and dry them on a paper towel.

You need:

• mushrooms – 1 kg;
• onion – 2 heads;
• garlic – 3 lobules;
• vegetable oil – 60 ml;
• ground black pepper – to taste;
• salt – to taste.

Preparation:

1. Boil butternut squash.
2. Heat sunflower oil in a frying pan.
3. Crush the garlic with a knife and throw into the hot oil. Once they are browned, remove from the pan.
4. Onion bring to a ruddy.
5. Saute the mushrooms until the juice has evaporated.
6. Add spices.
7. Roll up.

Store mushrooms for a month in the refrigerator.

For a simple recipe for fried mushrooms for the winter, you will need:

• butternut squash – 1 kg;
• any vegetable oil – 1 cup.

Preparation:

1. Only hats are used, which are best wiped with a damp, clean cloth.
2. Cut into slices.
3. Pour vegetable oil into a deep container and lay out the first batch of mushrooms.
4. As soon as they are fried, they are removed and placed in a sterile jar, after salting.
5. Fry the second batch and repeat the process until the jar is filled to the top.
6. Store in a cold place.

Mushroom caviar from obabok

Caviar turns out to be surprisingly tasty, but it does not require special culinary skills.

You need:

• mushrooms – 1 kg;
• tomatoes – 500 g;
• onion – 200 g;
• Vegetable oil – 70 ml;
• Spices to taste.

Preparation:

1. Boil the dough, let it cool.
2. Saute tomatoes and onions in oil.
3. Turn everything through a meat grinder and fry in a pan.
4. Prepare banks.
5. Put the mushrooms in jars and let cool, only then you can roll them up.

Store the finished dish in the refrigerator.

There is another way to cook 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 and pepper – to taste.

Preparation:

1. Fill the bowls with cold water.
2. Boil for an hour, removing the foam.
3. Remove from water, let cool.
4. Cut vegetables, fry in oil.
5. Turn everything in a meat grinder.
6. Stew 30 minutes.
7. Salt, pepper, pour vinegar.
8. Put in sterile jars, roll up.

Freezing butternut squash for the winter

It is easy to freeze any mushrooms, butternut squash is no exception. Fruit bodies are pre-cleaned of dirt, wormy and rotten places, but not washed. It is recommended to simply wipe them with a damp cloth or a clean brush.

Put a cling film on a clean cutting board and carefully lay out the prepared mushrooms in a row. Put in the freezer, wait until the mushrooms freeze. Then they are transferred to a special bag for storage for the winter.

Conclusion

Cooking obabki is easy even for a novice hostess, regardless of the recipe chosen. Soups, main dishes, snacks, salads are prepared from mushrooms. However, they do not need to be processed for a long time.