Canned mushrooms

The gifts of the forest have always been an integral part of human nutrition, because closer to autumn people flock to forest areas to collect natural harvests. One of the most popular products today are canned champignon mushrooms, which are included in many recipes for hot and cold dishes. Such canned food is presented in the widest range on the food market, but what is made with your own hands cannot be compared with anything.

Humanity has been familiar with mushrooms for a very long time. Even in the tombs of Egyptian rulers, their images were discovered. These plants themselves have always been perceived as something magical, magical.

In Arabia, they were considered “children of the thunderstorm,” and the inhabitants of the country of sphinxes and pyramids endowed them with sacred qualities.

During the days of Lent, Orthodox Christians could not imagine their table without nutritious mushrooms. And even now, almost no feast is complete without them. That is why, over the many years of coexistence between humans and mushrooms side by side, many methods for harvesting these fabulous plants have been developed.

Among such a variety of processing, canned mushrooms are in greatest demand, the recipe for which we will consider in detail regarding several of the most popular varieties.

Canned champignons. Recipe No. 1

Ingredients

• — 1.5 kg + -
• — 1.5 l + -
• - 1.5 tbsp. l. + -
• — 150 ml + -
• - 3/4 cup + -
• - 1.5 tbsp. l. + -
• Allspice— 7-8 pcs. + -
• — 4-5 pcs. + -
• Mustard seeds - 0.5 tsp. + -

Cooking

Champignons are one of the few mushrooms that have a universal use in cooking. These beauties are most often used in salads; they are actively added to soups, pizzas, roasts, gravies, casseroles, julienne, stews and many other dishes.

In addition, champignons prepared according to this recipe will be an excellent independent appetizer at a special event, so to speak, on a fork as an appetizer. We dare to assure you that these mushrooms will not take your breath away, they are very tasty. So, let's start culinary sculpting.

• For preparation, it is better to choose small whole mushrooms. We wash them thoroughly under running water, removing the films.
• Now let's start preparing the marinade itself. This matter is absolutely not complicated. Take a saucepan and pour cold water into it. Add salt and sugar there, throw in bay leaves and pepper with mustard, add vinegar and sunflower oil, and put on fire.
• When the brine begins to boil, send the champignons into it to simmer over low heat for 35-40 minutes. Don’t be so surprised, 40 minutes and no less, believe me, the mushrooms will be incredibly tasty and elastic.
• After the specified time, put the mushrooms into sterilized jars, pour boiling water of marinade up to the neck (bay leaves, peppers and mustard can also be poured into jars, this will be even better) and roll up the lids.
• However, if you can’t bear it, you can wait until the marinade with the champignons has cooled down, leave them directly in fragrant salt water in the refrigerator for 24 hours and the next day you can soulfully eat the deliciousness.

It is worth noting that in the recipe, vinegar is poured into the water at the very beginning, although often in many recipes it is added a couple of minutes before the end of the brine preparation. Our method is exactly like this, it has been tested for years, the mushrooms turn out amazing and without the acrid vinegar smell and taste.

From 1.5 kg of champignons you get three liter jars of canned mushrooms, and believe me and check, this is many times cheaper and tastier than store-bought products.

If you decide to serve champignons on the table with hot potatoes as an independent snack, then adding a little garlic and sprinkling with fragrant sunflower oil will not leave the eaters indifferent and will be amazed at how they disappear from the plate at the speed of light.

* Cook's Tips
Sterilizing jars is extremely necessary for any preparations if you want to preserve the products for a long time in their original canned form. Containers can be disinfected in several ways:

1. Steam sterilization. The most popular way. To do this, place a special nozzle with a recess for the neck of a jar or a mesh on a pan of water standing on the fire, and place a glass container on top of it, bottom up. Having boiled, the water begins to evaporate, and the steam escaping out heats the vessels. Exposure time is 5-15 minutes. By the way, the lids can be thrown into boiling water so that they are also sterilized at the same time.
2. For happy dishwasher owners processing glass containers is a breeze. All you have to do is put the cans in the machine and run the wash at maximum temperature (more than 60 o C) without adding detergent. That's all science is.
3. But for those who are still not a woman, but a dishwasher, a good way would be boiling dishes. Place the jars in a wide and deep saucepan, fill it with water so that they themselves are filled with liquid “up to their ears,” and put on fire. After boiling, leave the container to sterilize for 10-30 minutes (the time depends on the volume of the jars).

Canned honey mushrooms. Recipe No. 2

Honey mushrooms are probably the easiest mushrooms to collect. Sometimes it’s not worth going to the forest to collect a whole box. If there is a stump on your site, one day you will find a whole “family” of these cute delicacies on it. Honey mushrooms in marinade are simply the height of excellence. Therefore, those who want to enjoy the most delicious canned mushrooms in winter should take note of this recipe.

Ingredients

• Small honey mushrooms – 0.5 kg;
• Water – 1 l;
• Allspice – 8 pcs.;
• Garlic - 2-3 cloves;
• Bay leaf – 2 pcs.;
• Table vinegar 9% - 2 tbsp;
• Salt -2 tbsp;
• Granulated sugar – 1 tbsp.

Cooking

1. To begin with, you should sort the mushrooms, remove the films under the caps, rinse and soak for 10 minutes in cool water with a little salt and citric acid. Thanks to this preparatory aging, the mushrooms will not darken during heat treatment.
2. After the allotted time, remove the honey mushrooms from the water, dry them and place them in a saucepan. Fill the mushrooms with cold water and put on fire. After boiling, cook them for 10-15 minutes.
3. After this, place the mushrooms in a colander and drain the water. Then we repeat the decoction of honey mushrooms. Fill with water, put on fire, and after boiling, watch when the mushrooms begin to sink to the bottom. As soon as this happens, turn off the burner and start preparing the marinade.
4. Pour a liter of water into a clean saucepan, add salt and sugar, add all the spices except vinegar, and chop the garlic into slices. Place the dishes on the fire and cook after boiling for 10 minutes. A minute before turning off, pour vinegar into the marinade.
5. At this time, fill sterile jars “shoulder-deep” with mushrooms and fill them with hot brine. After this, the containers should be immediately rolled up with clean lids. Wrapping it up in warmth, we leave our honey mushroom preparations to cool. Then we store them in a cellar, basement or any other cool place.

On a frosty winter evening, how nice it is to enjoy fried potatoes with honey mushrooms!

Canned oyster mushrooms. Recipe No. 3

Oyster mushrooms are surprisingly unpretentious mushrooms, which is why they are most often chosen for production. They grow well in nature and in artificial conditions, producing excellent yields.

These red mushrooms are so tasty in salads and also as a snack, which is why they should be given a place of honor in winter preparations. This method is good for pickling oyster mushrooms.