Food How To Suggestions

How to prepare mushrooms for the winter?

 

Summer is over, so warm and generous, and the less generous autumn does not come into its own, gives us plenty of mushrooms and berries. And the question arises: how to save all the forest gifts for the winter? We will know how to prepare mushrooms for the winter.

We will learn how to prepare mushrooms for the winter season.

When choosing mushrooms, you must first pay attention to their quality and age. You should not take insect worms or old and overgrown mushrooms. The most popular mushrooms are, of course, white. But oysters, mushrooms, red-headed boletus, honey agarics and many more are not delicious.

Dried mushrooms

The most common way to collect mushrooms for the winter is to dry them. There is no competition for white mushrooms. Dried Corsini mushroom soup is a real flavour. Fragrant and rich, it will become a table decoration both festive and every day. It is recommended to dry the mushrooms separately from other species – but your soup will remain white. Before drying the mushrooms, first, clean their sand and forest debris and wash the mushrooms thoroughly under running water without cutting them. Do not place mushrooms in water. Otherwise, they will absorb water and dry out for a long time, risking rot. Simply wash and then cut into thin slices. If you have an electric dryer for vegetables and fruits, this is fine – mushrooms are dried very finely.

If you do not have such a miracle of technology, dry the mushrooms, as they say, “by hand” – in the oven, in the open air, especially in the sun and air, near a battery or a room heater, in a Russian oven. The stove and oven should be just warm; otherwise, the mushrooms will burn. The mushrooms spread on a baking sheet are constantly turning and stirring. You can string the mushrooms on strong threads and hang them in a warm and well-ventilated place.

Store dried mushrooms in a paper or canvas bag; They will suffocate in polythene and deteriorate.

Mushrooms are icy

How to prepare

If you have a large freezer, any mushroom can be frozen. Wash the mushrooms thoroughly, put them in a bag and load them in the fridge. That’s it. They will lie down all winter, and when swallowed, they can retain their taste and smell. Just don’t allow the mushrooms to re-accumulate.

Some housewives cook these until half cooked. The only advantage of this method is that they take up less space in the freezer. This is convenient when the crop is large, but many mushrooms must be stored.

Prepare Mushroom picking

Mushrooms and thistles are considered the king of mushrooms – strong, crunchy, fragrant, with sour cream or mayonnaise – it’s just a miracle. But travelling, bitter, milky people are no less delicious in the form of salt. When cracked, Miller produces milky white juice, for which it is named.

Before salting, these mushrooms must be properly soaked – for two days, changing the water every 6-8 hours to get all the bitterness out of the water. For protection, you can still pour boiling water over them and then grease them with guts.

Often people consider them as “toadstools” and do not accept them. But that’s not all – there are more edible mushrooms than poisonous ones. You just need to understand them well for marinades, and all edible mushrooms are suitable whole pickled mushrooms look very tasty on the table, so give preference to small mushrooms for this kind of housework. And it is advisable to sort them by type – white separately, algae separately. White and butterflies will retain a lighter colour, and red-headed animals will turn black, goats and moose flies will turn slightly purple.

Prepare Fried mushrooms

How to prepare

Some housewives prefer to keep fried, roasted mushrooms. Fried, boiling oil and rolls. Choose any method of collecting mushrooms and have your generous treats on your table all winter, which will make you happy for both your family and guests. We have talked about how to prepare mushrooms in the winter.

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