Everything about pickled mushrooms: differences from other types of preservation, benefits and harms, recipes and storage features

Everything about pickled mushrooms: differences from other types of preservation, benefits and harms, recipes and storage features

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Nowadays, for city residents, mushrooms are a tasty and healthy dish in their daily diet. Our distant ancestors also used mushrooms for food and prepared unusual and tasty dishes from them.

Mushroom dishes could then and now diversify common food during fasting and in the winter season. Usually they were harvested for the winter in large quantities: dried, salted, frozen. Mushrooms such as mushrooms, boletus and mushrooms were usually used for harvesting.

What is pickling?

Fermentation is one of the ways of harvesting crops, berries and fruits for the winter, as a result of which, in the process of physicochemical moments, lactic acid appears, which is a natural preservative.

Suitable types of mushrooms

For fermentation, mushrooms such as:

  1. Chanterelles.
  2. Honey mushrooms.
  3. Aspen mushrooms.
  4. Ryzhiki.
  5. Waves.
  6. White.
  7. Brown birch trees.
  8. Butterlets.

Important! All mushrooms should be fermented separately, not mixed.

Differences from salted and pickled

The main difference between pickled and pickled mushrooms is that pickled mushrooms are more useful... If the mushrooms are fermented, they will release lactic acid, which helps the body in digestion. In addition, this lactic acid prevents fungi from becoming moldy. In order for the mushrooms to produce this lactic acid, sugar and sour milk must be added to them.

Difference between Cooking in a Jar and in a Cask

The difference is that the jar must be sterilized and the barrel must be rinsed with boiling water.

Benefit and harm

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

  1. Proteins.
  2. Fats.
  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. Ezhoviks.
  2. Ryzhiki.
  3. Russula.
  4. Rows.
  5. Goats.

Some types of mushrooms can be salted together, eg:

  1. Milk mushrooms.
  2. Waves.
  3. Russula.
  4. Ryzhiki.
  5. Loading.

Some mushrooms are boiled, eg:

  1. Serushki.
  2. Waves.
  3. Bitter milk mushrooms.
  4. Blackies.
  5. Violinists.

With cold sourdough without soaking, such mushrooms are used, as:

  1. Brown birch trees.
  2. Butterlets.
  3. White mushrooms.
  4. Talkers.
  5. Ryzhiki.
  6. Chanterelles.
  7. Russula.

For fermentation with preliminary soaking, take such mushrooms, as:

  1. Burning russula.
  2. Bitter milkmen.

For hot fermentation, use:

  1. Russula.
  2. Rows.
  3. Bitter milk mushrooms.
  4. Honey mushrooms.
  5. Tubular mushrooms.
  6. White mushrooms.

Harvesting with cabbage

We will tell you how to ferment mushrooms with cabbage.


  • Three kilograms 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. Chop the cabbage.
  3. Peel the carrots and grate.
  4. Core and cut the apples into small pieces.
  5. Put cabbage and apples alternately in a wooden container, and between them carrots and mushrooms.
  6. Cover with cabbage leaves, pour in brine and press down.
  7. Put oppression on top.
  8. Watch that the cabbage is covered with brine.

Here's how to ferment mushrooms with cabbage.

Several quick recipes for pickled mushrooms

And here are some delicious pickled mushroom dishes you can cook.

Casserole with meat

Ingredients for the dish:

  • 0.5 kilograms of veal or pork.
  • One can of mushrooms with a volume of 500 milliliters.
  • One bow head.
  • Vegetable oil for frying.
  • 0.2 liters of twenty percent cream.
  • 0.15 kilograms of Gouda cheese.
  • Salt and pepper to taste.

Cooking method:

  1. Chop and fry the onion in oil until light brown, and then add the mushrooms to the pan and fry them a little, stirring the mushrooms and onions.
  2. Add cream and mix well again. Close the pan with a lid. Cook over low heat for four minutes.
  3. Cut the cooked meat and transfer to a baking dish. In this case, the form must be greased with oil and salt. Pour mushroom, cream and onion sauce over the meat in a mold, and then add the grated cheese.
  4. Bake at 200 degrees Celsius in the form of covered with foil for 25 minutes. Then remove the foil and keep in the oven for another ten minutes until golden brown. Fresh vegetables can be added to the prepared dish.

The vinaigrette

Ingredients for the dish:

  • One large boiled beet.
  • Three boiled potatoes.
  • One boiled carrot.
  • Three pickled cucumbers.
  • Half a can of canned peas.
  • Half an 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 them, wrap them in foil and bake them in the oven at 200 degrees Celsius until cooked.
  2. Wash carrots and potatoes and boil in water with salt until soft.
  3. Then pour out the water and wait for the vegetables to cool, peel them off.
  4. Chop all vegetables, except onions, in the form of cubes of the same size. Just chop the onion.
  5. Mix everything and salt a little.
  6. Add green peas and pickled mushrooms to vegetables, then add oil and stir.

Next is a video with an illustrative example of another recipe for making a vinaigrette with mushrooms:

What vegetables and seasonings are combined with?

A wide variety of vegetables are suitable for pickled mushrooms., eg:

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

Pickled mushrooms are best suited as a seasoning:

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

How to remove excess acid?

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

Storage conditions

So that pickled mushrooms retain their taste and do not deteriorate until spring, they are stored in glass or enameled dishes. In this case, the mushrooms must be in the brine. Store at temperatures between three degrees to five degrees Celsius. Pickled mushrooms can be stored for up to 180 days.

Problems and difficulties

In the first week, the temperature should be between 15 degrees and 20 degrees Celsius.

Attention! At high temperatures, yeast and vinegar bacteria will appear, and at low temperatures, molds appear.

A selection of spices during fermentation seems to be an essential point. In contrast to pickling, the selection and ratio of the spices in the sourdough is a true culinary creation. The composition made will make the taste of pickled mushrooms inimitable.

Can they be stored at home?

You can store pickled mushrooms not only on the balcony and in the cellars, but also at home., eg:

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

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

To prevent pickled mushrooms from freezing on the balcony or in the cellar, storage boxes must be insulated. High temperature - mushrooms will sour, and low - mushrooms will become brittle and soft, and also lose their taste.

Shake the mushrooms once every seven days so that the brine moves.... Chilled boiled water should be added when half of the brine has disappeared.

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 of harvesting mushrooms

  • Freezing. With it, useful properties are preserved.
  • Boil and freeze. This way the mushrooms will survive for a year.
  • Salt the mushrooms.
  • Fried mushrooms in the refrigerator will only be fresh for 24 hours.
  • Fried mushrooms in the freezer. Will remain for six months.
  • Pickled in a dry cellar. If the lids are made of tin, then a year, glass lids - two years.
  • Pickled mushrooms at home. Will last for eight months.
  • Drying mushrooms.
  • Salting mushrooms.

Mushrooms are very popular in Russia. A variety of dishes are prepared from them: snacks, salads, desserts, alcoholic beverages. Pickled mushrooms will be an excellent addition as a snack on the festive table.

Watch the video: Do You Like Pickle Pudding? Super Simple Songs (August 2022).