Mushroom umbrella: how to cook for the winter, recipes with photos

Many housewives prepare umbrella mushrooms for the winter. Fruiting bodies are frozen, dried, pickled and salted, caviar is prepared. In winter, first and second courses are cooked from semi-finished products, which helps to diversify the family’s diet.

When the crop is harvested, it should be processed faster

How to cook umbrella mushrooms for the winter

When fresh, any fruit bodies, even in the refrigerator, are not stored for long. How good it is to taste mushroom dishes in winter. That is why housewives are looking for various recipes to prepare umbrella mushrooms. Fruiting bodies have excellent taste, suitable for various dishes.

How to prepare umbrella mushrooms for the winter by freezing

Collected umbrella mushrooms must be sorted before freezing for the winter. For storage, choose strong fruiting bodies. Then remove adhering debris, leaves, dirt.

Often the caps and legs are heavily soiled, so before freezing them raw, they can be rinsed in cold water, but they should not be soaked in any case. If, before freezing, the umbrellas are boiled, they can be poured with water for a short time.

Freeze boiled mushrooms

Washed fruit bodies are placed in boiling water and boiled for no more than 10 minutes. It is desirable to cut large umbrellas. To get rid of excess liquid, boiled mushrooms are laid out in a colander.

After complete cooling, the dried fruit bodies are laid out in bags in such an amount that they can be used at a time, since it is undesirable to put the thawed product back into the freezer.

Freezing raw umbrellas

If you have to freeze raw fruiting bodies, then, as mentioned above, they are not recommended to soak. If the raw material is medium-sized, then the whole sheet is laid out on a sheet. Large umbrellas need to be cut into pieces.

Cover the sheet with parchment paper, then lay out the hats and legs. Put in the freezer for a few hours. Pour frozen umbrellas into a bag or container for further storage in the chamber.

Freezing after frying

You can freeze not only raw or boiled fruit bodies, but also fried ones. Pour a little vegetable oil into the pan, then spread the umbrella mushrooms. After a third of an hour, a golden crust will appear on them. The cooled caps and legs are put in portions in bags and frozen.

Freezing after oven

The taste and beneficial properties of mushrooms are preserved in the freezer if the fruiting bodies are first baked in the oven.

You need to fry the umbrellas on a dry sheet at a temperature of 100 degrees until fully cooked. When the raw material has cooled, put it in bags and put it in the freezer.

How to defrost

Semi-finished products that were frozen for the winter without heat treatment must first be taken out of the freezer and put in the refrigerator for 10 hours.

If the umbrellas were fried or boiled before being frozen, they do not need to be thawed first.

Umbrella mushrooms are well stored in freezer bags

How to store mushrooms umbrellas for future use by drying

Fruiting bodies of tubular fungi can be dried for the winter. To do this, use a gas or electric oven. You can also do it outdoors.

Before drying, the hats and legs are rinsed and dried in the sun for several hours to remove excess moisture.

If a dryer is used, then a special mode is selected. In the oven – at a temperature of 50 degrees and an open door. Drying time depends on the size of the mushrooms.

Advice! Hats and legs need to be laid out separately, as they do not dry at the same time.

Hats and legs dried for the winter do not take up much storage space

How to save mushrooms umbrellas for the winter pickling

An excellent storage method is pickling. This option is also suitable for umbrellas. Large specimens are cut after soaking, small ones are left whole.

For pickling for the winter take:

• 2 kg of umbrella mushrooms;
• 12 Art. water;
• 150 g salt;
• 10 g citric acid;
• Xnumx g of granulated sugar;
• 2 tsp allspice;
• 2 pinches of cinnamon;
• 2 pinches of cloves;
• 5 tbsp. l. 6% vinegar.

How to pickle for the winter:

1. Prepare a brine from 1 liter of water, half salt and citric acid, and put the peeled and washed umbrella mushrooms into it. Cook while stirring until they sink to the bottom.
2. Strain with a colander from the mushroom brine and transfer to sterile jars.
3. Boil the marinade from 1 liter of water with the rest of the ingredients, pour the vinegar at the end.
4. Pour into jars with mushrooms and put on sterilization. The process takes 40 minutes
5. Seal the jars, and after cooling, store in a dark, cool place.

Pickled mushrooms are a great addition to potatoes

How to prepare umbrella mushrooms for the winter with salt

Most often, the dry salting method is used: it takes a little time. For 1 kg of fruiting bodies take 30 g of salt.

When salting for the winter, it is not necessary to use spices, currant leaves – this will preserve the mushroom aroma

How to salt:

1. Mushrooms are folded in layers with plates up in an enameled pan and sprinkled with salt.
2. They cover it with gauze and put a plate on it, for example, a jar of water is oppressed on it.
3. For salting at room temperature, four days is enough. Mushrooms for the winter are transferred to jars, poured to the top with brine, covered with a nylon lid and put in the refrigerator.

Recipes for cooking umbrella mushrooms for the winter

Umbrella mushrooms are an excellent tasty gift from the forest, from which you can cook a lot of goodies for the winter. Several recipes will be presented below.

Salting for the winter in a hot way

This method is suitable not only for umbrellas, but also for other agaric mushrooms.

Required:

• 2 kg of fruiting bodies;
• 70 g coarse salt;
• 2-3 umbrellas of dill;
• 50 g of vegetable oil;
• 4-6 cloves of garlic.

Cooking rules:

1. Cut large caps, marinate small ones whole.
2. Put the mushrooms in boiling water, add salt. As soon as the fruiting bodies begin to settle to the bottom, turn off the stove.
3. Put a colander on the pan, throw back the umbrellas. The liquid that will be in the dishes does not need to be poured out. It will be required to fill jars with mushrooms.
4. Put the cooled fruits in sterile jars, add a small amount of salt, spices, dill, garlic.
5. Pour the mushroom liquid, put the container in a wide saucepan for sterilization for a third of an hour.
6. Pour in two large spoons of calcined oil and close.
7. Store in the basement.

As for spices, they are added depending on taste preferences.

Mushroom spawn

Recipe composition:

• 2 kg of mushroom fruits;
• 2 Art. liter. mustard;
• 150 ml lean oil;
• salt – to taste;
• Xnumx g of granulated sugar;
• 1 tsp ground black pepper;
• 8 tbsp. l. 9% vinegar.

Cooking features:

1. Boil mushroom raw materials in salted water, drain from the liquid.
2. Grind slightly cooled umbrellas with a meat grinder.
3. Add the rest of the spices, simmer for 10 minutes with constant stirring.
4. Transfer hot to a prepared container and roll up.
5. Wrap with a blanket and put away for the winter in the basement.

Your guests will be in awe!

Pickled Umbrellas with Onions

Ingredients:

• 1 kg hat;
• 4 g citric acid;
• 2 heads of onions;
• 1 tsp ground black pepper;
• 2 tsp Sahara;
• dill – greens or dried.

For the marinade:

• 500 ml of water;
• 1 tsp. salts;
• 1 art. l. vinegar.

Stages of preparation:

1. Pour the washed umbrellas with water and bring to a boil.
2. Pour salt into the water (per 1 liter of liquid 1 tablespoon) and boil the contents, stirring until tender. Remove the foam as it appears.
3. Transfer the mushrooms to a colander.
4. Boil the marinade with salt, sugar, citric acid.
5. Put the mushrooms, the rest of the ingredients.
6. Five minutes later, add vinegar.
7. Transfer the umbrellas to jars, put on sterilization, for 35 minutes.
8. Hot roll up, wrap.

You can’t think of a better snack for the winter!

Umbrellas in oil

Products:

• 3 kg of mushrooms;
• 150 ml of vegetable oil;
• 200 g butter or lard;
• 1 tsp ground black pepper.

Cooking process:

1. Boil raw mushrooms for half an hour in salted water.
2. Drain the liquid through a colander or sieve.
3. In a frying pan, combine both types of oil (100 g each), put out the umbrellas for a third of an hour under the lid. To prevent the mass from burning, it must be stirred.
4. Then fry without a lid until all the liquid has evaporated.
5. Put the workpiece into steamed containers, then pour the fat in which the umbrellas were stewed, and cork with plastic lids.

Umbrella mushrooms prepared for the winter are stored for almost six months in a cellar or refrigerator.

If there is not enough oil, you need to boil more

Mixed

For hodgepodge for the winter you will need:

• 2 kg of fresh mushrooms;
• 2 kg of cabbage;
• 1,5 kg carrots;
• 1,5 kg onions;
• 350 ml of vegetable oil;
• 300 ml of tomato paste;
• 1 L of water;
• 3 tbsp. l. vinegar;
• 3,5 Art. l salts;
• 3 art. l. sugar pitch;
• 3 allspice peas;
• 3 black peppercorns;
• 5 bay leaves.

Process:

1. Boil fruit bodies, put in a colander.
2. Peel and chop cabbage, carrots, onions and fry in oil, spreading alternately for 10 minutes with constant stirring.
3. Mix water and pasta, add to vegetables, then add the rest of the spices and simmer covered for one hour.
4. Pour mushrooms, mix and simmer for another 15 minutes.
5. Pour in the vinegar and simmer for 10 minutes.
6. Pack in jars, cork, wrap with a blanket until cool.

Cabbage and mushrooms are a great combination

Terms and conditions of storage

Dried umbrella mushrooms are stored in winter in linen bags, in a dry room for no more than a year. Frozen fruit bodies – about the same in the freezer.

With regards to salted, pickled edible umbrella mushrooms for the winter, the jars should be placed in a cold place where sunlight does not fall: in the basement, cellar or refrigerator. The shelf life depends on the characteristics of the recipe.

Conclusion

Mushroom umbrellas for the winter are a real delicacy. Their dishes are perfect for everyday meals. They will also look great on the holiday table.