Pick amazing, reliable recipes for winter mushrooms on alittlelunch.com. Try variations for preserving different kinds of mushrooms, and weigh the options of boiling mushrooms in the marinade versus separately. Give the snack amazing color with a variety of spices.
Tubular mushrooms — firm, young, and small in size — are best for preserving. But their gilled counterparts are no worse when the right technique is followed. Before cooking, carefully sort, clean, and wash all the mushrooms. Large specimens can be cut into roughly equal pieces.
The five most commonly used ingredients in winter mushroom recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Peppercorns | 255 | 11 | 3.3 | 38.3 |
| Sugar | 398 | 0 | 0 | 99.7 |
| Vinegar | 11 | 0 | 0 | 3 |
| Dill | 38 | 2.5 | 0.5 | 6.3 |
| Cloves | 323 | 6 | 20.1 | 27 |
An interesting recipe:
1. Carefully clean the mushrooms and rinse them well.
2. Boil in well-salted water for 10–12 minutes, skimming off the foam as it builds up.
3. Tip the mushrooms into a colander and let the liquid drain.
4. Peel the carrot and give it an attractive shape (grate it, or cut it into rounds, cubes, or sticks).
5. Make the marinade fill: add the needed amount of salt, sugar, and vinegar to boiling water.
6. Pack the boiled mushrooms into sterile jars, adding bay leaf, onion, carrot, pepper, and mustard seeds.
7. Fill the jars with the hot marinade to the top. Cover with lids and set them to sterilize for 20–25 minutes in a large gastro container.
8. After that, take the jars out, seal them, and turn them over. Wrap them in a warm "fur coat" until they cool.
The five most commonly used ingredients in winter mushroom recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Peppercorns | 255 | 11 | 3.3 | 38.3 |
| Sugar | 398 | 0 | 0 | 99.7 |
| Vinegar | 11 | 0 | 0 | 3 |
| Dill | 38 | 2.5 | 0.5 | 6.3 |
| Cloves | 323 | 6 | 20.1 | 27 |
Handy tips:
• The marinade will come out perfectly clear if you skim the foam in time while the mushrooms boil.
• Some kinds of mushrooms, champignons for example, can be marinated without pre-boiling: pour boiling marinade over the mushrooms, seal the jars, and set them in a cool place to steep.