Marinated mushrooms

Yesterday I also enjoyed Fried potatoes and plopped mushrooms at the end of frying ... It was delicious ...

[villoy79!]

villoy79!Yes, not at all, try it. I wrote that I kept cans of canned food in the mezzanine in the kitchen. Everything was great.
Melisa!Happy

Yesterday I also enjoyed Frying potatoes and plopped mushrooms at the end of frying ... Vkusnooooo ...

so they can also be pickled in potatoes? this is a revelation for me, something, I really felt like a teapot

[villoy79]

so they can also be pickled in potatoes? this is a revelation for me, something, I really felt like a teapot

villoy79 her, I'm talking about blanks for the winter, I had already prepared fried ones))
I'm purely about the evening and dinner I wrote Already opened the jar with fried potatoes, then I threw it at the end and a mustache

[Zhen!]

Zhen!And I only kept fried russula for a long time ... I don't remember how. Share your experience

[Zhen!]

Zhen!And I only kept fried russula for a long time ... I don't remember how. Share your experience

Yes, when I was staying in the North in September, we'll pick up a bag of mushrooms, we'll come home with another ..
We'll sort out the mushrooms, wash, clean, cut .. In a large frying pan, vegetable oil, mushrooms and fried, fried on one (a friend has an electric stove) for almost an hour ... not less, stirring constantly ..
Then they put them in washed jars and warmed up in the microwave for five minutes ... hot, very tight.
The lid was closed - the mushrooms are hot - they attract the lid to themselves ... As the mushrooms cool down, they put them in the refrigerator. They put them in small jars - to open and warm them up, or add rice with mushrooms to potatoes or make them.
Jar-opened-all the mushrooms in the dish, did not leave either only until tomorrow.
Mustache, chef! It seems like she hid nothing

Thank you, Zhenya! I still remembered how we poured these fried russula on top with a layer of fat

Thank you, Zhenya! I still remembered how we poured these fried russula on top with a layer of fat

I forgot, salt to taste)) at the end))) The jar is packed to the very top, there is still oil, I open the jar, I see oil, we also added it when frying ...

When will our mushrooms start: girl_cray: I'll try to fry local mushrooms for the winter

[Zhenya]

When will our mushrooms start: girl_cray: I'll try to fry local mushrooms for the winter

Zhenya, today I warmed up rice in a frying pan (I made it yesterday in MV), I thought, what was it with?
And banged again fried mushrooms, they will not live until winter ... Very tasty !!! recommend!!

No, such a number will not work with me! She said - for the winter, then - for the winter! Moreover, the steppe mushrooms will be here for a long time, last season we went to the steppe for the last time on January 3 for a training camp.
So we'll eat fresh. I will definitely prepare fried

No, such a number will not work with me! She said - for the winter, then - for the winter! Moreover, the steppe mushrooms will be here for a long time, last season we went to the steppe for the last time on January 3 for a training camp.
So we'll eat fresh. I will definitely prepare fried

It's good for you, Zhenya ... and the will is there and the strength is ... and married))) and here .... already and the lingonberry jam began to eat ...

For some reason, my garlic always turns blue in conservation, so I add it when I eat it.

Zhenya, you probably buy Chinese garlic? In supermarkets, garlic also turns blue, probably also from there, although the price tag says that it is Ukrainian. I stopped taking this one, I buy only from grandmothers in the market, it certainly does not turn blue in any conservation.

And thanks for the recipe for pickling mushrooms.
A couple of days ago we collected 2 buckets of Polish and 1.5 buckets of honey mushrooms. I cooked most of them and froze them in the freezer, but I marinated such mushrooms in 4 jars according to this recipe. The only thing, I increased the cooking time for mushrooms to 1 hour. Mom always tells me that mushrooms can be rolled up when they settle to the bottom of the pan during cooking, and will not float from above. They began to settle with me after 1 hour of cooking

[Olima!]

Olima! It's my pleasure! But I never cook mushrooms for so long, they settle after boiling in a marinade. Although, in the same place for two brews it turns out about 40 minutes in time. And how did you cook - for 30 minutes or an hour at once, and then in the marinade? Have you tasted the mushrooms? And I used to buy garlic in Murmansk, but here my own grows and sometimes turns blue. And it can turn blue in one jar, and normal in another, although I do it at the same time (this is what I have with tomatoes)

Zhenya, I took only the proportions for the marinade from your recipe. And I cooked like this: the washed and chopped mushrooms boiled, I drain this water, rinse the mushrooms, fill it with clean water, again the mushrooms boil, boil for 3-5 minutes, drain again, rinse. But now I pour and boil mushrooms for an hour, then add salt, sugar, vinegar and spices here. I boil it for 5-10 minutes and roll it up.
I tried the marinade, I put a little less salt.
I don't know why, but I have a strong opinion that the water from the mushrooms should be drained at least twice,

[Olima!]

Olima! : rose: Of course, do as you are used to! I also cook according to the recipe of my relatives. In several waters I boil only some mushrooms, those that can be bitter - russula, for example. From the rest I only remove the foam, it seems to me that overcooked mushrooms come out somehow tasteless. And I always taste the marinades. When I moved to Crimea, for the first time I made local mushrooms according to the recipe of local residents and only 5 jars in my own way. Mine turned out with a more pronounced taste, this year all the friends took my recipe.

the water from the mushrooms must be drained at least twice,

Conditionally edible lines must be boiled twice

[GenyaF]

In winter I'll tell you about the taste

GenyaF, Very, very tasty! Tomorrow this two-liter bucket of mushrooms will go to the annual meeting of taxi drivers. But first, we tried the mushrooms ourselves. Fine!

[Tanya!]

Tanya! Thanks for the report! And what are they light, elastic? Do you eat with a butter onion?
This year we were left without mushrooms, not a single rain happened all autumn, and at the end of the world the snow fell and froze. There is still hope for spring.

[Zhen]

Zhen, the mushrooms are gone with a bang! They are so rich that I didn't even season with oil, I just cut a little garlic. very, very tasty!

[Tanyusha!]

Tanyusha!Eat to your health!

I doubted ... How much mushrooms a liter of marinade? or measure a liter already with mushrooms?

I don't understand what the doubts are. If you have a lot of mushrooms, cook more marinade and that's it. A liter of water is indicated to understand the proportion of salt-sugar-vinegar, respectively, in two liters of water you already add 4 tbsp. l. salt, 2 tbsp. l. sugar and 4 tbsp. l. vinegar. I usually have a lot of mushrooms at once, I cook the marinade in a three-liter saucepan. I stuff ready-made mushrooms with marinade into jars tightly, but we want to eat mushrooms in winter, and not drink marinade. Sometimes the marinade remains a little, then I marinate onions in it for a snack
Do not hesitate, try rolling up a couple of jars for a test, although ... after cooking in the marinade, you can eat the mushrooms, you will immediately feel the taste and decide if you need it.

Thank you very much for the recipe. For 15 years she had not preserved anything, there was nowhere to store it. And now a shed with a cellar appeared, I was delighted. But it turned out that over the years I have EVERYTHING! I forgot, but the treasured notebook with my mother's recipes for 3 moves was lost. Now I'm collecting the recipes again. I liked your marinade very much, although I made only 2 jars from what I brought from a walk, here is a report. In the remnants of the marinade, I think to marinate the meat, I wonder what happens ...

Allochka! Thanks for your interest in the recipe! How I envy you - you collect mushrooms! I didn’t try to marinate meat, only onions for barbecue, it turned out deliciously.

And very tasty wings turned out, only added black pepper. Minutes 40 marinated and in the airfryer.

Oh cool! I will definitely try

discovered butter, made according to this recipe in July 2015. Very tasty and salt and vinegar in moderation. I used to do it according to other recipes: either not salted, or too much vinegar. And now everything is as it should. Now this will be my permanent recipe, I will not experiment. maybe mushrooms are time consuming, I would like an excellent result

Sveta, thanks for the report! I envy - eat butter, And our mushrooms are just beginning ...

Zhenya thanks for the recipe! Often, according to your recipe, marinade shampoos for food) are much tastier than store ones!

Natasha, why are you talking to me?
Thank you, dear, for using the recipe! I didn’t finish the champignons, I’ll try.

Zhenechka, we are on sale. There is always oyster mushrooms, and champignons, there is no point in rolling up purchased ones, but for food, you can always marinate, very tasty. Thanks again for the recipe!)

[Natalia]

Natalia, and "for food" Do you do everything according to the recipe? That is, boiled in a marinade, pulled out, cooled and you can eat? Or are you changing something in technology? We also sell champagne all year round, and I have never pickled mushrooms before, but I would love to do it.

Anya, according to this recipe, the mushrooms are ready right away, just cool, cut the onion and add butter.

[Gata]

GataFor food, I put it in a glass jar and keep it in a marinade, in the refrigerator, when serving on the table, Zhenya wrote correctly, drain the brine, add onions, and butter :-)

[Natasha, Zhenya]

Girls, Natasha, Zhenya, sorry that I did not answer right away, but for some reason I did not receive notifications, only now I saw it, since I was raking the list of subscriptions to topics ...
And thank you both for your answer - now I will definitely do

[Zhenya]

Zhenya, Thank you

Olga, to your health! Beautiful jars. Is there anything left to try right away?

[GenyaF]

GenyaF, thanks for the recipe! I'm not 18 years old either, but I needed proportions for the marinade. Today my husband and I went to the forest for two hours (I don't need to take a walk anymore - I have enough to breathe, but the mosquitoes do not have time to eat), we collected one and a half large buckets of mushrooms. Mostly butter, many small, just for pickling. And I didn't find my little book, bought a hundred years ago, with recipes for harvesting mushrooms! Well, the repairs in my apartment are coming to an end, not everything is still in place. And so, little boletus with legs, a little larger - only hats, washed and ... no book, no memory ..... I went to search the forum.
In the fall, I will report on the autopsy results!

Zhenya, thanks for the recipe!

Girls, Katya and Lena, thank you for using the recipe. I hope you enjoy it. You're lucky, you pick mushrooms ... and ours will just go by December

Zhenya, I tried it right away, a wonderful recipe, today marina again. Nowadays there are very, well, very many mushrooms, such an abundance I have never seen.

[Forum users !! Evgenia !!]

Forum users !! Evgenia !! when to add vinegar ?? boil in it or after boiling ??
I cooked the first portion right away with vinegar, I could not close the jar (the key broke and closed with a simple lid (it will stand in the refrigerator or then I will digest

Mushrooms must be boiled in a marinade. The marinade contains vinegar
Eat this can now, and try it at the same time. Cut an onion into them, add oil, mmm ... I envy ... Do not store them under a simple lid out of harm's way, these are mushrooms, fig knows what will happen to them with such storage.

already tried it) thanks !! delicious!