All about pickled mushrooms: differences from other types of preservation, benefit and harm, cooking recipes and storage features

Nowadays, for the residents of the city, mushrooms are a tasty and healthy dish in the daily diet. Mushrooms were eaten by our distant ancestors and made unusual and tasty dishes from them.

It was possible, then and now, to diversify the usual food during fasting periods and in the winter season with dishes from mushrooms. Usually they were harvested in large quantities for the winter: dried, salted, frozen. For harvesting commonly used mushrooms such as: milk mushrooms, boletus and mushrooms.

What is pickling?

Fermentation is one of the ways to harvest crops, berries and fruits for the winter, as a result of which, in the process of physico-chemical moments, lactic acid appears, which is a natural preservative.

Suitable types of mushrooms

For souring more suitable mushrooms such as:

1. Chanterelles
2. Honey agaric.
3. Aspen mushrooms.
4. Ryzhiki.
5. Wolves
6. White.
7. Brownberries.
8. Maslata

Differences from salted and marinated

The main difference of pickled mushrooms from pickled mushrooms is that pickled mushrooms are more useful.. If the mushrooms are leavened, they will release lactic acid, and it helps the body in digestion.In addition, this lactic acid does not make moldy mushrooms. To mushrooms could produce this lactic acid, they need to add sugar and sour.

The difference between cooking in a can and in a barrel

The difference is that the jar needs to be sterilized, and the barrel poured boiling water.

Benefit and harm

The calorie content of this product is not quite high.. One hundred grams of product accounts for 24 kcal. The structure includes:

1. Squirrels.
2. Fat
3. Carbohydrates.
4. Alimentary fiber.
5. Water.
6. Ash.
7. Vitamins:
   • vitamin b1;
   • vitamin B2;
   • vitamin C;
   • niacin.
8. Digestible carbohydrates:
   • monosaccharides;
   • polysaccharides.

Features of the process depending on the type of product

Each mushroom has its own characteristics in fermentation. Mushrooms that do not need to be soaked:

1. Hedgehogs.
2. Ryzhiki.
3. Russulae
4. Ryadovki.
5. Goats

Some types of mushrooms can be salted together., eg:

1. Milk.
2. Wolves
3. Russulae
4. Ryzhiki.
5. Subloads.

Some mushrooms are boiled, eg:

1. Harnesses
2. Wolves
3. Bitter milk mushrooms.
4. Chernushki.
5. The violin.

For cold sourdough without soaking, use such mushrooms., as:

1. Brownberries.
2. Maslata
3. White mushrooms.
4. Got hands.
5. Ryzhiki.
6. Chanterelles
7. Russulae

For pre-soaking, they take these mushrooms., as:

1. Burning russula.
2. Bitter Mlechniki.

When hot fermentation is used:

1. Russulae
2. Ryadovki.
3. Bitter milk mushrooms.
4. Honey agaric.
5. Tubular mushrooms.
6. White mushrooms.

Billet with cabbage

We will tell you how to make sour mushrooms with cabbage.

Ingredients:

• Three pounds of cabbage.
• 0.25 kilograms of carrots.
• 0.3 kilograms of apples.
• One kilogram of mushrooms.
• Four tablespoons of salt.

Cooking method:

1. Wash and chop the mushrooms.
2. Grind the cabbage.
3. Peel carrots and grate.
4. Core and cut apples into small pieces.
5. Place cabbage and apples alternately in a wooden container, and between them carrots and mushrooms.
6. Close the cabbage leaves, pour the pickle and press down.
7. Up put the oppression.
8. Observe cabbage to be pickled.

Here's how to sour mushrooms with cabbage.

A few quick recipes with pickled mushrooms

But what delicious dishes of pickled mushrooms can be cooked.

Meat Casserole

Ingredients for the dish:

• 0.5 kilogram of veal or pork.
• One can of mushrooms of 500 milliliters.
• One onion head.
• Vegetable oil for roasting.
• 0.2 liter twenty percent cream.
• 0.15 kilograms of cheese Gouda.
• Salt and pepper to taste.

Cooking method:

1. Crush and fry the onion in butter until light brown, and then add mushrooms to the pan and fry them slightly, stirring the mushrooms and onions.
2. Add cream and mix well again. Pan close the lid. Cook over low heat for four minutes.
3. Cut the cooked meat and put it in a baking dish. In this case, the form must be oiled and salt. Pour the mushroom, cream and onion sauce over the meat, and then pour the grated cheese.
4. Bake at 200 degrees Celsius in the form covered with foil for 25 minutes. Next, remove the foil and keep in the oven for another ten minutes until the golden crust. You can add fresh vegetables to the cooked dish.

The vinaigrette

Ingredients for the dish:

• One big boiled beet.
• Three boiled potatoes.
• One boiled carrot.
• Three pickled cucumbers.
• Half a can of canned peas.
• Half onion.
• 0.2 kilograms of pickled mushrooms.
• Three tablespoons of vegetable oil.
• Pepper and salt to taste.

Cooking method:

1. Wash the beets, but do not peel, wrap with foil and bake in the oven at 200 degrees Celsius until ready.
2. Wash carrots and potatoes and boil in water with salt until soft.
3. Next, pour out the water and wait for the vegetables to cool, peel them off.
4. All vegetables, except onions, grind in the form of cubes of the same size. Onions just chop.
5. Mix everything and add a little salt.
6. Add green peas and pickled mushrooms to vegetables, then pour with oil and mix.

Next, a video with a good example of another recipe for vinaigrette with mushrooms:

What kind of vegetables and seasonings do they combine with?

A great variety of vegetables fits to pickled mushrooms, eg:

• Potatoes.
• Tomatoes.
• Bow.
• Carrot.
• Cabbage.

For pickled mushrooms as a seasoning is best suited:

• Caraway.
• Pepper.
• Dill.
• Horseradish.
• Ginger.
• Cinnamon.

How to remove excess acid?

To remove excess acid in pickled mushrooms, boil them for 6 minutes.. But this acid is very useful for the body.

Storage conditions

To pickled mushrooms retain their taste and do not spoil until the spring, they are stored in glass or enamel ware. In this case, the mushrooms must be in brine. Store at a temperature between three degrees and five degrees Celsius. Pickled mushrooms are stored for up to 180 days.

Problems and difficulties

In the first week the temperature should be from 15 degrees to 20 degrees Celsius.

Selection of spices in fermentation is essential. In contrast to marinating, the selection and ratio of spices in sourdough is a true culinary creativity. The composition will make the taste of pickled mushrooms unique.

Can it be stored at home?

It is possible to store pickled mushrooms not only on the balcony and in the cellars, but also at home, eg:

• in enamelled buckets, which are best suited for pickling;
• in barrels;
• in pans;
• in tubs;
• in glass jars.

All containers for pickled mushrooms must be boiled and dried, as for the cans, they should be sterilized. Store in a cool place.

To pickled mushrooms do not freeze on the balcony or in the cellar, storage boxes must be insulated. The high temperature - the mushrooms sour, and low - the mushrooms will become brittle and soft, and also lose their taste.

It is necessary to shake the mushrooms once every seven days for the brine to move.. You should add chilled boiled water when half the brine disappears.

Culinary application

1. Soup with pickled mushrooms.
2. Pies with pickled mushrooms.
3. Pancakes with pickled mushrooms.
4. Salad with pickled mushrooms.
5. Chicken with pickled mushrooms.
6. Pizza with pickled mushrooms.
7. Solyanka with pickled mushrooms.

Other ways to harvest mushrooms

• Frost. It retains useful properties.
• Cook and freeze. So mushrooms will remain throughout the year.
• Salted mushrooms.
• Fried mushrooms in the fridge will be fresh for only 24 hours.
• Fried mushrooms in the freezer. Will persist for six months.
• Marinated in a dry cellar. If the lid is tin, then a year, glass - two years.
• Marinated mushrooms at home. Will persist for eight months.
• Drying mushrooms.
• Pickling mushrooms.

In Russia, mushrooms are very loved. Of them prepare a variety of dishes: appetizers, salads, desserts, alcoholic beverages. Pickled mushrooms will be an excellent addition, in the form of snacks on the festive table.