Mushrooms for the winter: the most delicious recipes for preparing blanks

You can prepare champignons for the winter in a variety of ways. All canned food is especially appetizing due to the amazing mushroom taste and aroma. To pamper your family with a delicious delicacy in the winter season, you need to choose the most suitable recipe. All of them are quite simple, 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 blanks for the winter.

What can be done with champignons for the winter

For modern housewives, all kinds of ways to preserve champignons for the winter are available. Here is some of them:

1. Freezing. An elementary method of harvesting for the winter, requiring only the 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, placed in the freezer in an airtight film or container.
2. Mushroom 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 hermetically rolled up.
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 harvesting champignons for the winter in Korean. This requires appropriate seasonings, hot spices, soy sauce.
6. Like other mushrooms, champignons are very tasty on their own – in a spicy or spicy marinade.
7. Salting in its own juice for the winter makes it possible to enjoy the natural taste of mushrooms in combination with spicy-spicy greens.

Mushrooms harvested for the winter are perfect for everyday dishes and special occasions.

How to cook mushrooms for the winter

In order for the preparations to turn out tasty and safe, it is necessary to carefully select raw materials and follow the proven rules:

1. Champignons should be young, 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 sluggish, without mold, rot and disease.
3. It is best to take small mushrooms of the same size for conservation – this way they do not have to be cut, and the appetizer will look more interesting.
4. To prepare for canning for the winter, champignons must be sorted out, the lower 1-2 mm legs removed, and the films can be removed. Cut off dark and wrinkled places. Rinse the mushrooms, but do not keep them in water for a long time – they gain moisture very quickly.
5. Banks must first be sterilized in any convenient way, while choosing a container so that open canned food is consumed in 1-2 days.

How to prepare champignons in wine for the winter

A delicious snack for the winter according to the original recipe.

Ingredients:

• champignons – 1,75 kg;
• white wine – 0,7 l;
• oil – 0,35 kg;
• vinegar – 350 ml;
• a mixture of peppers – 2 g;
• salt – 28 g;
• garlic – 3-4 tooth;
• chopped greens to taste – 20 g;
• bay leaf – 3-5 pcs.

How to cook:

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

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

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

How to roll champignons with bell pepper

Bulgarian pepper gives the delicacy a pleasant sweetish aftertaste and mild pungency.

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 of

Preparation:

1. Peel, wash and cut vegetables into slices or cubes.
2. Mix the marinade in a saucepan and boil.
3. Put onion, cook for 5 minutes, then pepper, after a quarter of an hour – mushrooms, simmer all together for 15-20 minutes.
4. Arrange in containers, put in a basin or pan, pour water up to the shoulders.
5. Sterilize under covered lids for 15-30 minutes, depending on the volume.

Carefully remove the jars one at a time and seal tightly. Preparations for the winter can be consumed in 3-5 days.

When serving, you can decorate with fresh herbs, garlic rings

Spicy champignon appetizer for the winter in jars

This recipe makes an amazing spicy appetizer for a festive 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 .;
• a 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. Throw in a colander to drain the decoction.
2. Mix the marinade from all the ingredients, except for the chili pods, boil for 5 minutes, lay out the fruiting bodies.
3. Boil for 3-6 minutes, then arrange in prepared jars with one chili pepper at the bottom.
4. Immediately seal tightly and wrap with a blanket for slow cooling.

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

How to close fried champignons for the winter in jars

A magnificent ready-made dish is obtained from fried champignons.

Have to take:

• fruit bodies – 2 kg;
• salt – 100 g;
• rosemary – 2-3 sprigs;
• oil – 30-60 ml;
• white or yellow onion – 0,3 kg.

Preparation:

1. Mushrooms cut into quarters or plates, onions – rings.
2. Pour oil into a heated frying pan, fry the onion until translucent.
3. Add champignons and rosemary, add salt, fry, stirring, until the liquid has completely evaporated.
4. Arrange hot in containers, 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 leave the table.

Recipe for harvesting champignons with carrots

The sweet-soft taste of carrots adds spice to the dish. In addition, such an appetizer is a source of useful trace elements and vitamins.

You should prepare:

• champignons – 2,4 kg;
• carrots – 0,75 kg;
• garlic-turnip – 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 vegetables well, chop carrots on a Korean grater, onions – rings or half rings.
2. Put the fruiting bodies in a saucepan, pour water, let it boil, add all the dry ingredients, onions and carrots, boil for 10 minutes.
3. Pour vinegar, boil for another 5 minutes.
4. Arrange the still boiling billet in jars, immediately cork.

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

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

How to roll mushrooms with vegetables for the winter

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

Have to take:

• champignons – 1,8 kg;
• tomatoes – 1,25 kg;
• carrots – 1,18 kg;
• garlic-turnip – 0,95 kg;
• sweet pepper – 0,37 kg;
• vinegar – 128 ml;
• salt – 32 g;
• sugar – 115 g;
• oil – 380 ml.

Cooking steps:

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

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

The most delicious recipe for champignons in tomato for the winter

Excellent mushrooms are obtained with tomato sauce.

Prepare:

• champignons – 2,3 kg;
• tomato sauce (or fresh ripe tomatoes) – 1,1 l;
• white turnip – 1,9 kg;
• oil – 230 ml;
• salt – 45 g;
• vinegar – 230 ml;
• sugar – 160 g;
• a mixture of peppers – 23 peas;
• bay leaf – 3-4 pcs.

Preparation method:

1. Fruit bodies cut into slices, boil for a quarter of an hour, drain the broth.
2. Cut the vegetables into strips, if fresh tomatoes are taken for the sauce, pass them through a juicer (you can take a meat grinder or a blender, followed by rubbing through a sieve).
3. Pour oil into a saucepan, simmer the onion until transparent, put all the other ingredients, pour the tomato sauce.
4. Boil and simmer over medium heat, stirring for half an hour.
5. Arrange in containers, immediately roll up.

Tomato sauce can be purchased from the store or you can make your own.

How to prepare a mushroom hodgepodge for future use

Mushroom hodgepodge is one of the most favorite preparations for the winter among the people. Preparing it is quite simple.

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. Wash vegetables. Shred the cabbage. Onion and tomatoes cut into cubes.
2. Coarsely grate carrots. Boil the mushrooms in salted water for 10 minutes, drain the broth.
3. In a frying pan with high sides or any other utensil with a thick bottom, heat the oil, pass the onions and carrots until soft.
4. Add cabbage, simmer for about an hour. Salt, add tomatoes and tomato paste, mushrooms.
5. Simmer, stirring, for another half an hour. 5 minutes before it’s ready, add the rest of the ingredients.
6. Arrange the boiling hodgepodge in containers, roll up hermetically.

Wrap in warm clothes and leave for 24 hours to cool completely.

In winter, it is enough to 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.

Ingredients:

• 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

How to cook:

1. Wash all vegetables well. Cut cucumbers and onions into rings or strips, garlic into rings, mushrooms into slices.
2. Blanch cabbage inflorescences in boiling water for 3-4 minutes, immediately after that dip in ice water.
3. Heat oil in a heavy-bottomed, high-sided pan, add all ingredients except vinegar, and simmer for 25-35 minutes.
4. Pour in vinegar, after 2-3 minutes remove from heat and arrange in containers.
5. Roll up immediately, without waiting for cooling.

Cauliflower must be disassembled into inflorescences of arbitrary size

Storage Rules

Subject to the recipe and storage conditions, homemade canned food is perfectly preserved until the next harvest. Keep them in a place protected from sunlight, away from heating devices. A cellar or a heated veranda is perfect.

At a temperature of 4 to 15 degrees, the shelf life is 12 months. If the room is from 15 to 20 heat – 6 months.

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

Conclusion

Mushrooms for the winter can be prepared in many ways. Excellent snacks are obtained by adding vegetables, spicy herbs, legumes. Recipes for making homemade canned mushrooms are quite simple and do not require special ingredients. Store finished products in a cool, shady place for no more than a year.