Pickled mushrooms

Pickled mushrooms

Category: Blanks

Kitchen: Russian

Ingredients
boiled mushrooms	1 kg
salt	1 tbsp. l.
sugar	2 tbsp. l.
sour cream	3 tbsp. l.
spices, herbs, garlic

Cooking method

• Pickling is a great way to preserve mushrooms without rolling them into jars. Pickled mushrooms are healthier than salted ones, as lactic acid is formed during fermentation. It destroys the thick membranes of fungal cells, which are poorly digested by humans. This type of preservation is especially good for mushrooms, mushrooms and other lamellar mushrooms, which ferment very slowly when salted.
• The mushrooms are cleaned, boiled for 20-30 minutes (except for saffron milk caps, they do not need to be boiled at all) in a 5% salt solution (50 g of salt per 1 liter of water). Then they are thrown back onto a sieve (DO NOT pour the broth), allow the water to drain and rinse. Chilled mushrooms are placed in barrels, tanks or other container with spices, poured with sweet and sour filling, covered with a "pillow" of leaves and spices, covered with a clean rag, wooden circle or plate, and a load is placed on top (a jar of water, for example).
• The filling is prepared from a chilled drained broth, to which salt, sugar and sour cream are added in the above amount (data on boiled mushrooms already!).
• Before laying the mushrooms in the container, put the leaves of oak, cherry, horseradish, dill (a lot), a tablespoon or two of ready-made mustard, fresh chopped garlic. Then a layer of mushrooms, about 4-5 cm, is poured with filling, the leaves are repeated (except for oak and cherry). Layers can be added as the mushrooms are picked up, but it is advisable to keep within 10 days from the moment the first layer is laid. The layers are covered from above with a "pillow" (layer of at least 3 cm) of oak, cherry, horseradish leaves (this "pillow" can be transferred to the top of each next layer as it is replenished). Cover with a clean cloth from above, which is pressed with a flat circle and a load (as in sauerkraut).
• The first sample can be taken after 3-4 weeks. It is advisable to store at T below 12 * C, but do not freeze. From above, you can not tightly close the lid.
• Bon Appetit!
• In the photo, the top layer just fermented, so sour cream is still visible. Then it "disappears" and goes into lactic acid fermentation. The taste and benefits are awesome!

I will be the first to try thanks

[Lina]

Lina, a very interesting option for salting, like the whole process is justified - and then you need to try

[Oksana]

Oksana, Oksan, bon appetit and health!

[Tatyana]

Tatyana, the recipe has been tested by no generation. I thought he was famous, but it turned out that he was not! Glad to share!

[Tatyana]

Tatyana, the recipe has been tested by no generation. I thought he was famous, but it turned out that he was not! Glad to share!

It remains to fly to the market for mushrooms, but I already said to myself "hwaaaatiyit"

Does it mean that more salt is added to the 5% salt solution? and sugar and sour cream is understandable. And how much should there be - covers the mushrooms? Or higher? Does all the filling go away (in which the mushrooms were cooked)?

[Tatyana]

Linochka, thanks for the recipe!

Tatyana, and I have mushrooms in the freezer

[Oksana]

And how much should there be - covers the mushrooms? Or higher?

Oksana, the fill should cover the mushrooms. Like pickling cabbage. The broth, as practice shows, is not enough. You still need to add water (not a lot, about 150-200 ml grams for each kg of mushrooms), but it is necessary.

A very interesting way to pickle mushrooms! I have northern ancestors - they collected a lot of mushrooms, and salted and dried constantly; I've never even heard of such a method!

We still have to make the sour cream itself - not to do it with the purchased one!

[Linadoc]

Thank you, Linadoc, very curious and can't wait to try it! Tomorrow or the day after tomorrow - to the forest!

[Olga]

We still have to make the sour cream itself - not to do it with the purchased one!

Olga, I have my own for a long time (you can cut with a knife). I ferment the cream with sourdough from Lactina "Sour cream", then I re-ferment again 5. I use cream of 20% fat. But you can also ferment with ready-made sour cream from the store.

I also make sour cream myself with the "Tonus" sourdough from the Research Institute of the Dairy Industry. I wanted to say what is not worth doing with the store - with preservatives and vegetable fats.

[Olga]

not worth doing with the store

Olga, in my family this is a long time ago. But others may have other options. I do not insist, but highly recommend.

[Larissa]

Tomorrow or the day after tomorrow - to the forest!

Larissa, Laris, in fact, due to the lack of rains, I collected unconventional ones - I'm sorry (but it's true) - milk mushrooms, pearl raincoats, cobwebs, blackberries, caps, umbrellas and (scary to say) gray-pink fly agarics. But I am some expert in this matter, therefore, who is not in the subject, I do not advise anything. But yummy ...

Is this milk mushroom - unconventional ?! As for the rest, I only know caps, blackberries and umbrellas. Well, I also know about raincoats that young people eat, but I myself have never eaten. And fly agarics! Surprised again!

Is this milk mushroom - unconventional ?!

My children are taught by example. And when in the second grade (thank God, it was a long time ago) the child noted the milk mushrooms as edible, he received "two". Maybe what has changed, I don’t know (my children are independent, they do and prepare everything themselves, they find rehearsals for themselves, in their diaries they sign my permission for me, I don’t speak about cooking and cleaning). But when they went to the forest with my grandmother, they said that they wouldn’t go anymore - she’s all - inedible toadstools, "but we know that they are edible and tasty"!

An interesting recipe.
My mother also fermented mushrooms, but without sour cream and sugar. Delight! Indeed, black milk mushrooms turned out just amazing.
But this year we have only gained honey agaric, rather dry in our forest (area). And mom doesn't walk far now (

I'll take it to the bookmarks, thanks.

[Olga]

Olga, mushrooms are unlikely to ferment without sugar and lactic acid bacteria! Yes, and sour cream in a month is no longer visible. But the taste is awesome.

For the first time I hear about pickled mushrooms and never tried tembolee, but now I really want to. Thanks for the recipe! They were very interested.

[Yulia]

Yulia, try and live well!

[Lina]

Lina, thanks for the recipe. Tomorrow I will ferment honey mushrooms on it.
In my file cabinet I found a close recipe for fermenting mushrooms. Instead of sour cream, they suggest using whey. Have you tried this replacement? Instead of store sour cream, it would probably be better, what do you think?

[Elena]

Instead of sour cream, they suggest using whey.

Elena, I did it on my serum too. It worked out well, but it seemed to me that the acidification was worse. The same method makes it possible to store mushrooms like sauerkraut - just in a chilled place. Therefore, acidification is important, as well as a preservative. But, in general, it is possible, especially if the whey was not heated above 60 * C. That year I also used the "preservative Dr. Etker" - a month and a half after fermentation I powdered the fabric with this preservative (literally 1/4 teaspoon on the entire surface of the tank) and everything stood without problems until spring. Well, in post-something we all and finished to the bottom. And my tanks are 10-liter.

[Lina,]

Lina, thank you very much for such a detailed answer! I will write these useful additions into my notebook and take them into account in the future.
Today I fermented mushrooms using sour cream (alas, store-bought). After the allotted time, I will share my impressions of the taste.

[Lina,]

Lina, I have the BIGGEST thanks for the mushrooms !!!
Today we tried pickled mushrooms. We liked it very much! The taste is much more interesting than salty ones (and they have tried a lot according to different recipes and from different housewives). It distantly resembles pickled in a very weak solution of vinegar. Tongue a little. We filled it with oil and added onion (although we usually season salty ones with sour cream). It turned out to be delicious.
The whole family asked to be sure to say "thanks" to the owner of such an excellent recipe.

[Elena]

Elena, I'm glad the recipe came up. We have always done this, and I did not think that the recipe was unknown. To your health and bon appetit!

[Linadoc]

Linadoc, and what for the doctor-preservative, the one that is used for jam?

[Elena]

Elena, I'm glad that the recipe came up. We have always done this and I did not think that the recipe was unknown. To your health and bon appetit!

I found this canning option in the book. Called "Pickled mushrooms"
True, there the way is given long and long - ours is easier and faster
Bookmark rate: 1 tbsp. l. fresh milk whey per 3 kg. fresh mushrooms. I think that homemade sour cream is no worse than whey.

Linadoc, THANKS for the recipe! I will also try to ferment honey mushrooms, there is still a little

[Oksana]

what for a preservative doctor,

Oksana, this is from the same series - Dr. Etker, only preservative:

I found this canning option in the book. Called "Pickled mushrooms"
True, there the way is given a long and long - ours is easier and faster
Bookmark rate: 1 tbsp. l. fresh milk whey per 3 kg. fresh mushrooms. I think that homemade sour cream is no worse than whey.

Linadoc, THANKS for the recipe! I will also try to ferment honey mushrooms, there is still a little

Tatyana, I am sure that you will like the result!

[Linadoc]

Linadoc, and I will only be able to feed it next year. For mushrooms they didn't get any more. I put the salted mushrooms in a smaller container and powder it with the doctor, before I always poured mustard, it's also good, but the mold still appears after two months. It is best to keep it in the refrigerator, but it is not rubber. Thank you!

[Oksana]

Oksana, we also did a little this year - there weren't any special mushrooms. Well, nothing, we'll catch up next year.

[Pickled mushrooms.]

Girls, I have been making pickled mushrooms for a long time, and I confirm that mushrooms are amazingly tasty. I am making the following recipe.

Pickled mushrooms.

Boil mushrooms (white, gray, honey agarics, boletus, etc.), adding 2 tbsp. l salt and 1 tbsp. l sugar, cool, add 2 tbsp. l milk whey (you can 1 tbsp. l sour milk). Transfer the mushrooms to a 3-liter jar (or other container), sprinkle with dill (umbrellas), garlic, black currant leaves). It is better to choose dishes with a narrow neck. Put a twisted bunch of dill stalks on top, plug it like a cork so that the mushrooms are in the brine. Cover with a loose lid and leave in the kitchen to ferment (like sauerkraut) for 2-3 days. Then put it in the refrigerator or in a cold cellar. After 2-3 days, the brine will go down, add fresh brine, and top up with vegetable oil about 1 cm (this is so that mold does not form. After 2-3 weeks you can taste it. I wash the mushrooms from the brine, add finely chopped fresh garlic and a little vegetable The mushrooms remaining in the jar should be drowned in brine so that mold does not form on them. The horseradish leaf placed on top saves well from mold. And I assure you that not only lamellar mushrooms are good, but also spongy ones.

Lina, if you don’t boil the mushrooms, then simply pour water over them? or is there a decoction from other mushrooms, then use it?

Gal, I just salt the mushrooms, add a lot of herbs, sour cream and under oppression. They themselves give a lot of juice, if there is little juice, then you can add a decoction of the same herbs with salt.

Linaaaaa, where are you?

Ryzhiks themselves are very "dukhmyany", why a lot of grass?

I leavened them, my joy, I'll see what happens. I extinguished the heaps and fragments of mushrooms, tomorrow I will make your caviar in the freezer,

Here is a clever mother! You will also say thank you a thousand times. You collect them and report them gradually, lay the gulf and grass. Do not forget the load, they must be covered with brine.

I also fermented the first kg. Hopefully add to the bucket.

[Oksana]

Oksana, the main thing is to start!

[Nadyushich]

Nadyushich, Isn't there enough salt in your recipe? Today I fermented mushrooms according to your recipe, and as a ferment I put kefir from milk mushroom. Did you do the right thing. I have not eaten pickled mushrooms yet.

[Natalie]

Natalie, salt is normal, But kefir is mushrooms, And lactic acid bacteria are needed, so sour cream, yogurt, fermented baked milk, just sour whey from cottage cheese.

[Linadoc]

Linadoc, Lina, go to the gazebo.

[Linadoc]

Linadoc, Thanks for the quick response. So it turns out I spoiled the mushrooms or can I still fix it? Add sour cream. I only have a 2 liter jar of mushrooms. Is 1 spoonful of sour cream enough?

[Natalie]

Natalie, enough! They (streptococci) will conserve everything, do more. I have a 20 liter tank.

[Linadoc]

Linadoc, I have never tried these mushrooms. We don't have such a recipe in the north.

Truncated, chef, I filled a 7-liter bucket, it's a pity that it is not right up to the top, the load lies there. Can we store it in the refrigerator or in the cellar? In the cellar, probably not, because the lid does not close completely.
The second bucket began.

Flax, in the cellar and then do not forget to sprinkle the fabric with mountain ash.

Mushrooms should be completely covered with brine, right? Lina, and the lid should not be completely closed, but if something gets in the cellar? Well, forgive me for taking it out, she told me to make mushrooms like that, but I'm a bore, I don't want to spoil it!

Flax, you need a lid completely, but the main obstacle is a fabric with a preservative (you have a mountain ash), it should be to the brim. It can be removed, rinsed and rinsed with boiling water if that. And the brine should definitely cover everything.