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Cooks consider oyster mushrooms budget and profitable mushrooms. They are easy to prepare, very tasty in any combination, available at any time of the year. But all the same, the housewives are trying to make preparations from mushrooms for the winter. For an unexpected guest, there is always a jar of tender oyster mushrooms. You don’t even have to run to the store in search of a useful product. Consider options for blanks for the winter table with minimal time and money. Oyster mushrooms, the recipes for cooking for the winter of which we will describe, will take their rightful place on your table.
Oyster mushroom blanks for the winter table
Pickled, salted oyster mushrooms for the winter or salads with vegetables have the highest popularity rating. In order for any preservation of oyster mushrooms to be of high quality, you need to focus on the choice of mushrooms.
We take the product without signs of mold, decay, dents and severe damage. There should be no yellowish spots on the hats on both sides. Such specimens are unsuitable for harvesting.
We also pay attention to the legs of mushrooms. The smaller they are, the more profitable and better our purchase will be.
Then we proceed to the choice of the recipe and start preparing delicious oyster mushrooms.
Pickled mushrooms
They can compete with expensive store blanks. For 1 kg of mushrooms, the following proportions of other components are needed:
- half a lemon;
- 5-6 garlic cloves;
- 3 cups of pure water;
- 50 ml of vegetable oil;
- 1 tablespoon of table salt;
- 2 teaspoons of sugar;
- 75 ml of vinegar;
- spices – 3 pcs. bay leaf, 7 pcs. black peppercorns, 3 pcs. carnations.
We inspect the mushrooms, wash them, cut them into pieces of the right size, preferably small ones. According to the recipe, we need a marinade. How to prepare a marinade so that oyster mushrooms remain elastic after pouring? Let’s do some simple things.
Pour water into the pan and add the remaining ingredients – vinegar, garlic (chopped), lemon juice. Stir, bring to a boil and cook for 10 minutes. Then strain, leaving only the liquid. Pour into the saucepan again, add oyster mushrooms and continue to cook for at least 30 minutes. Cool, put in sterile jars, pour sunflower oil (1 tablespoon) on top and close with lids. For reliability, some housewives sterilize the workpiece.
Salted oyster mushrooms for the winter
This option can be started even without thoroughly washing the oyster mushrooms. We will boil the mushrooms and drain the first water. She will pick up excess debris and dirt. But it will not be superfluous to wash off the dust a little.
Cut into large pieces. Small mushrooms are best left whole so that they do not break in the workpiece.
Pour water into a saucepan, bring to a boil, put the oyster mushrooms.
Blanch the mushrooms for 15 minutes. A sign of readiness will be the settling of oyster mushrooms to the bottom of the pan. Then we take them out with a slotted spoon in a colander, and pour out the water. We don’t need her anymore.
Now we put water on the fire again, but with salt. We make the brine salted, we taste it. Cook oyster mushrooms for 30 minutes after boiling. Not worth more. The more we cook the mushrooms, the tougher they will be in the workpiece.
At this time, we are preparing banks. We wash, dry and lay spices on the bottom to taste:
- allspice peas;
- mustard seeds;
- leaf of laurel;
- 1-2 cloves.
We cover the jars with lids, put in the oven and turn on the temperature.
As soon as the jars are heated, keep the oven on for 2 minutes and turn it off. No longer worth it, otherwise the spices will burn. We take out the jars and leave to cool on a baking sheet.
We carefully lay out the boiled mushrooms in jars, pour in salt brine, add 1 teaspoon of vinegar essence and acetylsalicylic acid powder (on the tip of a knife) on top.
And without aspirin, such a blank will not stand. Now it remains to close the jars, let them cool and send them to the basement.
Such mushrooms can be consumed immediately or used for cooking with marinade. Enjoy your meal!
