Salted oyster mushrooms, recipe with step-by-step description

Traditional salting method

The main advantage of this pickling method is its ease of understanding and simple ingredients found in every housewife’s kitchen. The result of fruitful work is the bright taste and aroma of forest fruits.

Products:

oyster mushrooms - 1 kg;
filtered water (for cooking) - 4 l;
non-iodized salt - 90 g;
water for brine - 400 ml;
salt for brine - 60 g;
black pepper - 6 pcs.;
black currant leaves - 6 pcs.;
laurel - 6 pcs.

We proceed as follows:

Sort out the main ingredient. Cut off the legs, as it is better not to use them for preservation due to their rigidity. Place in a saucepan, add water and rinse several times.
Add cooking liquid to an enamel container, add salt, bring to a boil with regular stirring. Add the prepared mushrooms and continue cooking over medium heat for 7 minutes. Strain through a sieve, wait until the moisture has completely drained, and cool.
Pour the brine water into another container, add salt, aromatic leaves and peppercorns. Bring to a boil while stirring constantly. Cook for 5 minutes until the bulk ingredient is completely dissolved. Filter from spices, herbs and boil again. Remove from heat, cool to room temperature.
Wash the jars with soap, dry them in the oven, and boil the lids.
Place the mushrooms tightly into prepared glass containers, fill with brine, close and put in the refrigerator. You can eat the snack after 7 days.

Oyster mushrooms

Pickling oyster mushrooms at home

The recipe for this pickling is inherently simple, so those new to canning can safely make this preparation, following the step-by-step instructions. The result will definitely please both you and those you treat with delicious mushrooms. Cloves in combination with garlic will give oyster mushrooms a somewhat pungent taste and a strong spicy aroma.

You need (calculation for 1 kilogram of oyster mushrooms):

rock salt - 60 grams;
cloves - 3 buds (inflorescences);
garlic - 3 cloves;
dill sprigs with umbrellas - 2 pcs.;
laurel - 1 leaf;
shower. pepper - 4 pieces;
black pepper - 4 pcs.;
filtered water (for brine) - half a liter.

Pickling oyster mushrooms with cloves and garlic:

First, a kilogram of oyster mushrooms needs to be processed: disassemble the bunch into individual mushrooms, cut off unsightly places, separate the stems, leaving a centimeter-long part of the base at the cap. Wash the caps thoroughly in cold water.
Blanch the oyster mushrooms for about five to ten minutes, then use a slotted spoon to catch them and place them in a sieve to drain.
Prepare the jars as usual (they must be sterilized and dry), put the caps in them in dense layers, with the ribbed base facing up.
For the brine: pour half a liter of clean water into the pan, when it boils, add rock salt, stirring the liquid, wait until it is completely dissolved.
Place the remaining ingredients into boiling salted water: two types of peppers, clove buds, laurel. leaf, dill sprigs, peeled whole cloves of garlic. Boil for 5-7 minutes, then remove the pan from the heat and immediately strain the brine.
Pour purified brine over the oyster mushrooms placed in containers to the brim, and close with nylon lids.
Allow the jars to cool slightly at room temperature, and then move them to a cooler place.
A week later, you can safely try the results of your labor.

Oyster mushrooms do not lose their unique taste not only when salted, but also with other types of processing and cooking methods. Salted oyster mushrooms are a wonderful winter snack that is in no way inferior to other common types of canned mushrooms.

With coriander and thyme

Such an unusual combination of spices gives the preparation a spicy aroma and a unique taste. The snack turns out to be an acquired taste. We suggest you understand the step-by-step technology of how to pickle oyster mushrooms for the winter according to the original recipe in jars.

Products:

fresh mushrooms - 700 g;
coriander seeds - 20 pcs.;
peppercorns - 16 pcs.;
thyme - 24 g;
garlic - 10 cloves;
rock salt - 12 g;
olive oil - 120 ml.

Operating procedure:

Sort and sort the oyster mushrooms, remove the hard stems. Rinse the hats well in running water. Place the prepared ingredient in an enamel container, pour in the liquid and place on the stove. After boiling, strain and repeat the procedure again, continue cooking over moderate heat for 25 minutes. Place on a sieve and wait for excess moisture to completely drain.
Peel the garlic and cut into thin slices. Rinse the jars and dry them in the oven. Place garlic, peppercorns and thyme in equal proportions on the bottom of the prepared container. Place layers of oyster mushrooms, salt and coriander on top. Add olive oil, cover with plastic lids and put in the refrigerator. The preparation can be consumed after 3 days.

Long-term storage of pickles

And one more recipe for pickled oyster mushrooms. Cooked mushrooms can be stored in this way for a long time, until the next pickling. But this method is within the power of skilled housewives.

The calculation of spices is for 5 kg of mushrooms:

10 black peppercorns;
5−6 bay leaves;
3-4 cloves of large garlic;
50 g rock salt;
50 g granulated sugar;
fresh dill sprigs (bunch);
200 ml natural wine vinegar.

Cooking steps:

Prepare the mushrooms as for previous recipes, add cold water and boil for 5 minutes. Drain this water and rinse the mushrooms.
Pour water over the mushrooms again so that it completely covers them, boil and cook for 1 hour, skimming off the foam. Then, add all the seasonings and boil for another 15-20 minutes.
Place oyster mushrooms directly from the boiling pan into hot jars and pour boiling brine from the pan. Cover with prepared metal lids. For sterilization, choose a pan with a wide bottom and such a height that the jars do not reach the edges of the pan.

For sterilization to work properly, the height of the jars must be the same: all 0.5 liters or all 1 liter. Pour boiling water over hot jars of mushrooms and sterilize 0.5 liter jars for 0.5 hours, and 1 liter jars for 1 hour.

Upon completion of sterilization, remove the jars from the pan and immediately seal them with a seamer. Wrap the rolled cans in newspapers, cover with a blanket and leave until they cool naturally. Then unwrap the cans and put them in the closet.

Published on March 16, 2018 by samsonmain. The entry was published in the section Pickling mushrooms. Bookmark the permalink.

How to collect earrings and properly prepare mushrooms travelers

Mushroom pate: cook at home

Cold salting method

This option for salting oyster mushrooms at home for the winter is considered the most popular in canning. Mushrooms are not subjected to heat treatment, thereby retaining all useful substances and vitamins in the component. Non-iodized salt acts as a preservative.

Products:

fresh mushrooms - 3 kg;
non-iodized salt - 275 g;
bay leaf - 3 leaves;
black peppercorns - 10 pcs.;
cloves - 5 inflorescences.

Have you tried oyster mushrooms?

For cooking, experienced chefs recommend purchasing young mushroom fruits. A significant amount of milky juice accumulates in old caps, which is removed by soaking in several waters for 2-3 days. Thanks to this, the canning process is delayed.
Separate the caps from the legs, remove unedible parts and debris. Rinse thoroughly under water. Large specimens are cut into several parts, small and medium ones remain unchanged.
Pour boiling water over a clean enamel pan and sprinkle non-iodized salt onto the bottom. Distribute a layer of mushrooms, 5 mm thick. Sprinkle generously with salt and spices. Repeat the procedure until all the ingredients are gone. The final thing must be salt and spices (if there are any left).

Advice! It is recommended to lay out the mushroom caps with the lamellar side up and the smooth side down.

Cover with gauze folded in several layers. Place a heavy weight on top. Remove the container with its contents to a room where the temperature does not exceed 25 degrees. Leave it like this for 5 days. After the specified time, move the container with oyster mushrooms to a cooler room for 1-1.5 months.

How to pickle oyster mushrooms for the winter in a cold way (with video)

oyster mushrooms – 2 kg;
salt – 200 g;
nutmeg – ½ tsp;
bay leaf – 5 pcs.;
cherry and black currant leaves - 5 pcs.;
ground black pepper – 1 tsp.

How to deliciously salt oyster mushrooms at home to create a flavorful dish? Currant and cherry leaves will help us with this. These components will certainly add a special aroma to the preparation.

Although oyster mushrooms are usually salted in oak barrels, an enamel or glass pan also works well. This does not change the taste of the mushrooms at all.

Sprinkle a thin layer of salt on the bottom of the pan, place the mushrooms, peeled and disassembled into individual specimens, on it.

The next layer consists of spices and seasonings, salt, as well as cherry and black currant leaves.

Lay the oyster mushrooms in layers in this manner until they are gone.

The top layer should be salt, seasonings and leaves.

Place gauze or clean cloth folded in several layers on top.

Cover with a plate and put a weight on top - this could be a 3-liter jar of water.

The salting process will last 4-6 days at room temperature.

After this time, the pan with the preparation must be taken to the basement.

These mushrooms can be tried within 7-10 days from the moment they are sent to the basement.

Before eating, it is better to rinse the mushrooms well to remove salt, season with olive oil and green onions.

We also suggest watching a video on how to pickle oyster mushrooms for the winter:

With garlic and cloves

Products:

fresh dill (sprigs) - 15 g;
garlic - 10 cloves;
oyster mushrooms - 2 kg;
non-iodized salt - 110 g;
cloves - 6 inflorescences;
black peppercorns - 12 pcs.;
filtered water - 1 l;
laurel - 8 leaves.

The operating procedure is as follows:

Sort out the main ingredient. Remove hard legs. Rinse the hats, thereby removing any adhering debris. Pour water into a suitable saucepan, after boiling, add mushrooms and cook at moderate heat for 10 minutes. Strain through a sieve, wait until excess moisture has completely drained, and cool.
Pour 1 liter of brine water into the pan, add salt and cook until the bulk ingredient is completely dissolved. Peel the garlic cloves, rinse and cut into several pieces.
Place garlic, cloves and black peppercorns in equal quantities at the bottom of clean glass containers. Place the processed mushrooms tightly on top. Fill with brine, cover with plastic lids and leave on the kitchen counter until completely cooled. Then put it in the refrigerator. You can taste it after 7 days.

Affordable product for the holiday table

Description of the salting process

The preparatory process in this recipe for salted oyster mushrooms is identical to that already described above. We wash the mushrooms, cut off the stems, cut the caps, and place them in a pan. Pour water, put on fire, bring to a boil, not forgetting to remove any foam that appears. We do not add any spices or salt at this stage. Cook the mushrooms for about half an hour, drain the water and transfer them to jars.

Now it's time to prepare the brine. Place all the above products in a large saucepan, except mushrooms. You can add cloves or aromatic bay leaves at your discretion, that is, a little more or less than the amount specified in the recipe. Remember that by adding too many spices, you can overpower the unique mushroom flavor. Bring the brine to a boil, cook for 5 minutes. Now all that remains is to pour the fragrant mixture over the oyster mushrooms in the jars, close them with metal or regular plastic lids, and store them in a cool place.

Quick recipe

When we intend to pickle oyster mushrooms at home in a quick and tasty way, the mushrooms are subjected to heat treatment. This reduces the risk of severe poisoning or souring of the preserved food.

Products:

mushrooms - 2 kg;
garlic - 4 cloves;
sweet peas - 12 pcs.;
cherry leaves - 10 pcs.;
dill inflorescences with stems - 6 pcs.;
vegetable oil;
laurel leaf - 2 pcs.;
onion - 2 medium-sized heads;
rock salt - 100 g.

The operating procedure will be as follows:

First of all, the oyster mushrooms need to be processed: sorted, peeled, and rinsed well. Remove the stems and cut the caps into several pieces.

Important! After processing, old specimens must be soaked in ice liquid for 2 days. Regularly changing the water twice a day. During the specified time, the milky juice will come out of the fruit.

Pour filtered water into a convenient saucepan, place the mushrooms in it and bring to a boil. After straining, return to the pan, add liquid, add bay leaves and peeled onions. Bring to a boil, cook over medium heat for 30 minutes. Be sure to remove any foam that forms on the surface. Drain the mushrooms in a colander and leave the broth behind.
Remove the peel from the garlic cloves and chop into thin slices. Rinse the dill and aromatic leaves. Place in a small bowl along with the peppercorns and pour over boiling water several times.
Layer mushrooms, garlic, peppers, dill umbrellas and cherry leaves into half-liter sterile jars, sprinkling with salt. Fill with broth, leaving some space. Pour a tablespoon of oil into each container. Cover with a plastic lid. Cool and put in the refrigerator. After a week, the snack can be consumed.

And it’s not a shame to serve it on the table

How to pickle oyster mushrooms quickly and tasty

The most accessible mushrooms today are champignons and oyster mushrooms. These are the only mushrooms that can be bought fresh almost all year round. They are easy to prepare and have a pleasant taste.

In terms of price, oyster mushrooms are the most attractive. Many people unfairly consider them tasteless. You can use oyster mushrooms like any other mushroom.

And with a skillful approach to preparation, they are in no way inferior in quality and taste.

How to pickle oyster mushrooms quickly and tasty. There are many recipes. These mushrooms are very easy to pickle. They do not need to be soaked or boiled for a long time. And after salting, you do not have to wait a month or more until they become suitable for consumption.

Lightly salted mushrooms

Products:

oyster mushrooms - 2 kg;
clean water - 1 l;
rock salt - 90 g;
granulated sugar - 10 g;
laurel;
black peppercorns.

Further like this:

Sort the mushrooms, peel and rinse. Cut large specimens into several pieces. Place in a saucepan, fill with water, add salt and cook after boiling for 12 minutes. Strain through a sieve, rinse the mushroom fruits and wait until the moisture has completely drained, cool.
Wash the jars with soap and dry in the oven. Arrange the mushrooms tightly. To prepare the brine, pour the liquid into a saucepan, add salt, granulated sugar and spices. Boil and cook until the bulk ingredients are completely dissolved. Remove from heat and cool slightly to room temperature.
Fill the container with oyster mushrooms with cooled brine. Close and refrigerate for 24 hours. After the specified time, the mushrooms will be completely ready. For serving, it is recommended to use olive oil and finely chopped herbs.

Oyster mushrooms are used extremely rarely for preparing everyday dishes. For example, when fried they become hard and, to some people, may even feel rubbery. It is for this reason that it is recommended to preserve them. Today we looked at several ways to pickle oyster mushrooms at home. We hope you will like our tips and recommendations.

How to pickle oyster mushrooms for the winter using the hot method

How to pickle oyster mushrooms hot for the winter?

You need to prepare five half-liter sterilized jars in advance. In addition, we will need the following products and spices:

oyster mushrooms – 2.5 kg;
garlic – 5 cloves;
water – 1.5 l;
salt – 3 tbsp. l.;
cloves – 5 inflorescences;
black peppercorns – 10 pcs.;
bay leaf – 5 pcs.;
vinegar essence - 1 tbsp. l.

To know how to properly pickle oyster mushrooms using a hot method, the mushrooms must undergo preliminary cleaning - removing dirt and cutting off dead parts from the fruiting bodies.

Pour water over the mushrooms, let it boil and drain the liquid.

Add water again and simmer for 30 minutes over medium heat.

Drain the mushrooms again, let cool and place in jars.

Prepare the brine: dissolve salt in water, add all the spices, including vinegar essence.

Let the liquid boil for 5 minutes and pour it over the mushrooms.

Cover with plastic lids, leave to cool at room temperature, and then take to a cool place.

After two weeks you can start eating mushrooms.

Canning oyster mushrooms

Cold-cooked oyster mushrooms can be stored in jars

If you don’t want to bother with hot canning, but want to try salted mushrooms, then a recipe for cold pickling of oyster mushrooms is best. Oyster mushrooms can be called an out-of-season mushroom, which is grown in industrial quantities and sold in any supermarket. But despite the fact that it grows on straw or other substrates in special cellars, it always has a subtle mushroom and even forest aroma.

But this method can only be used by those who have experience in salting wild mushrooms. At the slightest suspicion that the oyster mushrooms have gone bad, they should be thrown away. A beginner should definitely start with the hot method. It is impossible to get poisoned from boiled mushrooms if you eat them within 5 days. Until this time expires, mushrooms should be stored in the refrigerator.

Components;

oyster mushrooms - 2 kg;
coarse salt - 200 g;
black, allspice, cloves to taste.

Preparation:

You can’t use legs for this dish; they will remain tough even after prolonged salting.
The caps must be separated from the main root.
If desired, cut them, but you can leave them in this form, with some caps larger, others smaller.
Next, in a container that cannot oxidize, you need to lay oyster mushrooms in layers with their caps facing up, sprinkling them with salt and spices.
Next, you need to do the same as with the hot method, place pressure on top, which will press down the mushrooms.
In this case, there is no need to put it in the refrigerator. Salting occurs in a cool room, at a temperature of 10-19 degrees.
The so-called fermentation process lasts approximately 35-40 days. During this time, the oyster mushrooms will noticeably settle.
After the mushrooms are ready, you need to transfer them to sterilized jars and fill them with the resulting juice. This way they will be stored for a long time.

In order for the dish to turn out, you must strictly adhere to all the listed stages of preparation. Oyster mushrooms salted in this way will have a different, sharper taste. Plus, they will remain dense and crispy. It is precisely because of the preservation of the structure of oyster mushrooms that it is not recommended to add legs to the dish. But more delicate hats will be just in place. Unused, finely chopped drumsticks can be added to soups and other dishes.

Pickled product

Oyster mushrooms are not only salted, but also pickled. The recipe for pickled mushrooms is not complicated.

For the dish, it is also necessary to remove the stems of mushrooms (1 kg), rinse and peel.
Fill the hats with water and wait until it boils. After this, add 3 cloves of garlic, 30 g of sugar, 60 g of salt, chopped dill, 6 allspice peas and 3 bay leaves.
As soon as the water boils again, pour in 90 ml of vinegar and continue to cook for another 30 minutes.
After the mushrooms have cooled a little, they begin to be placed in sterile jars. Pour in the marinade and leave room for 30 ml of oil.

The jars of the salted product should be closed with nylon lids and sent to the refrigerator or other cool place. The very next day you can taste the marinated appetizer.

Hot type of cooking

First you need to disassemble the mushrooms, cutting them off from the main “bunch”

In order to please your loved ones, as well as guests, you can pickle mushrooms, which take only a couple of days to prepare. They can be made without flavoring, just with salt. Or you can prepare an unusual, very spicy appetizer. Of course, you can’t do without hot pepper here. In this case, other spices must be added with caution. They should be in harmony with the main seasoning. Perhaps coriander, parsley, a little garlic or fresh dill would be appropriate here.

Components:

oyster mushrooms - 1.5 kg;
salt - 3-4 tbsp. spoons;
hot pepper - 0.5 pcs.

Preparation:

Divide the mushrooms into parts, rinse.
Carefully cut the stems, cut large caps into 2 or 4 pieces, put small and medium caps whole.
Boil water in a saucepan, add prepared and chopped mushrooms.
After 5 minutes, remove from heat and place in a sieve.
Drain the water, boil another portion, and put the oyster mushrooms in there again. This must be done carefully so as not to damage the fragile caps.
As soon as the water boils, you need to measure 5 minutes again, then remove the mushrooms, throwing them in a colander or sieve. Strain the broth and pour into a separate cup.
While the mushrooms are cooling, you need to prepare the hot peppers. These peppers vary in degree of spiciness. If it is very sharp, then it is necessary to work with gloves, since burns are possible.
Pepper for this amount of the main product is taken from a quarter of the fruit to a whole one, depending on the variety. The feathers must be washed, cut lengthwise, and cleared of seeds.
After preliminary preparation, the required amount is cut into small pieces.
In a bowl, sprinkle a little salt on the bottom, then put one layer of mushrooms, sprinkle with chopped pepper, and add salt again. So use all prepared products.
Next, you need to pour in the remaining mushroom broth.
Then the future delicacy is covered with a plate on top, on which a small weight must be placed. This could be a half-liter jar of water or something similar. The main rule is that the mushrooms must be at least slightly immersed in the broth.
After this, everything is put in the refrigerator for 2-3 days.