Marinated mushrooms

Rarely who does not like mushrooms. Before you start to marinate the mushrooms, they need to build or buy. What mushrooms are suitable for them to marinate.

Information about honey


Mushrooms are called a species of fungi:

  • summer honey agaric;
  • autumn;
  • meadow;
  • about.
Marinated mushrooms

For the marinade are suitable only mushrooms of the same species – autumn mushrooms.

Collect them in mid-latitudes from late August to early October. They grow on rotting stumps or dying trees. They are especially fond of the birch.

Hat this autumn estimates of location can reach a diameter of 10 cm in a young mushroom it is convex, in the middle of the tubercle.

The color of the cap yellow-gray, the scales under her dark. The flesh is white and doughy, raw flavor has an astringent, sour.

If you break them with your fingers, you can feel a very pleasant mushroom smell, which is not be confused: the scent of autumn, fallen foliage, freshness.

The foot is bound to have scaly webbed ring – this fungus differs from their false counterparts. Mushrooms, with heads of yellow, brown and reddish color should be immediately sort. They can be poisoned. If the fungus were in the marinade, it can be recognized by the greenish plates.

Need to know: the color of the pileus is largely dependent on the wood species, on which it parasitizes. Mushrooms are considered to be "harmful" plants, they completely destroy the wood of that tree, which contains their spores. Fungi that feed on nutrients of poplar, acacia and mulberry have hats beautiful yellow honey color. Those who have chosen the oaks, in the color of the cap has a brown tone.

Fungi growing on elder, hats with gray shade and coniferous trees is reddish – brown. With mushrooms growing in a pine or spruce forest, you have to be very careful – they are very similar to the conditionally edible mushrooms. Mushrooms are easily transported, than also differ from inedible mushrooms. Those crumble and not springy when compressed. In the composition of honey contains vitamins C and B1, zinc and copper.

Harvesting mushrooms

One of the most delicious dishes from mushrooms are marinated mushrooms. They come out very tasty, and eat them in a week. Neat mushrooms will adorn any table. The recipe is very simple.

You will need:

  • mushrooms;
  • salt not iodized salt – 1 tbsp. spoon;
  • sugar – 2 tsp.;
  • the umbrellas of dill;
  • vinegar essence – 1 tsp;
  • garlic;
  • Bay leaf;
  • pepper, cloves – 6 PCs.;
  • the marinade is based on a liter of water.
Marinated mushrooms

Mushrooms should be rinsed thoroughly in running water, cut off the too long legs. A long soaking these mushrooms do not require as grow on stumps and clean enough.

Put the mushrooms in a saucepan, pour water, add some salt. Boil 15 minutes, dump the water. Pour clean water and boil for another 20 minutes. The foam is removed with a slotted spoon. Then spread the mushrooms in a colander.

Meanwhile, prepare the marinade. The marinade is roughly at the rate of 10 liter bucket of honey, 2 liters of marinade.

Per liter of water put 2 tsp sugar, 1 tbsp salt, umbrellas dill, spices. Boil the marinade for 15-20 minutes, add vinegar. Then spread the mushrooms in the marinade and cook for another 5-10 minutes. Meanwhile, sterilize jars and lids, 15 minute, nylon cover for 3-4 minutes.

Peel garlic, at the rate of 5-6 cloves in a jar. Cut each clove for a few parts. With a slotted spoon put the mushrooms in jars by passing them garlic. Pour honey marinade to the mushrooms hide, and tight-fitting lid.

When banks are completely cool, put them in the fridge. Mushrooms can be eaten in a week, during which time they are well marinated and acquire the desired taste.

Mushrooms, marinated according to this recipe, you can eat in a few hours.

For the marinade, calculated per 1 kg of autumn mushrooms, you must prepare the following seasoning:

  • water – 500 ml;
  • salt – 50g;
  • garlic – 3 tooth;
  • sugar – 25 g;
  • the cinnamon stick;
  • 8 peas of black pepper;
  • Bay leaves – 3 dried leaf;
  • 6% Apple cider vinegar 6 tbsp
Marinated mushrooms

The mushrooms are boiled at least an hour, stirring occasionally and removing the foam. They should boil constantly. Then they are poured into a sieve, it is necessary to wait, that glasses all water.

In boiling water – clean – prepare the marinade by adding all the spices. The marinade needs to steep for at least 5 minutes. Then the mushrooms are put on a pre-sterilized jars, pour hot, almost boiling marinade, cover with plastic lids.

To eat, the workpiece must within one month, store in a dark cool place.

Blank in the following recipe also does not keep long. If it is put in the fridge, then the Bank can open for the New year, but not later.

For the marinade 1 kg of honey agarics it is necessary to take:

  • salt – 1 tbsp;
  • sugar – 2 times more than salt;
  • peas of black pepper – 4 PCs.;
  • tomato paste – 1 Cup;
  • cloves – 2 PCs.;
  • Bay leaf – 1 PC.;
  • water – 4 tbsp;
  • sunflower oil – 3 tbsp;
  • ordinary vinegar 9% – 2 tbsp
Marinated mushrooms

Mushrooms 15 minute boil, recline on a sieve, waiting for the water drips off. Then they fry to a beautiful Golden brown in vegetable oil, adding all the spices and tomato paste.

The pan with the contents of the lid and prosushivayut 10 minutes. Then there is injected the vinegar and again, all mixed, closed with a lid. At this time, sterilized jars – 5 minutes for sterilization, it is sufficient if only the water of the glass, lay – while banks are hot – honey, cork, plastic or tin lids.

The latter is better to roll and not turn.

In winter, only pickled autumn mushrooms. To prepare the marinade, use stainless steel cookware or enameled. The technology of preparation is required to withstand completely. Undercooked honey mushrooms can cause poisoning.