Is it possible to pickle an egg mushroom and how to do it right (+15 photos)?

3.12.2018 Winter blanks

Egg mushroom (royal fly agaric, Caesar) is very highly appreciated by culinary experts all over the world. It belongs to the Amanita family, but is considered edible. It is distinguished by taste, because it lacks the smell and taste characteristic of representatives of the mushroom world. There are many recipes for its preparation - you can not only marinate the egg mushroom, but also eat it stewed, fried and even raw.

Content

1 Features of the view and useful properties
2 Preparing a Caesar Mushroom for a Pickle
3 How to pickle for the winter?
4 Answers to Common Questions

Features of the view and useful properties

This view has a bright appearance. His hat is colored red-brown or deep yellow. The egg-shaped cap grows in diameter up to 20 cm, and eventually becomes convex. The diameter of the hard and fleshy legs reaches 3 cm. The height of the legs varies between 7-10 cm. The cut is white.

A distinctive feature is the presence of a tuberous formation on the base of the leg, which resembles an egg shell. The golden surface of the legs is very smooth to the touch.

Some specimens have a banding just above the ring. The old edible fly agaric can be distinguished from the young by the smell - overripe individuals have the smell of hydrogen sulfide. The aroma of pulp resembles a hazelnut.

Preparing a Caesar Mushroom for a Pickle

After purchase or collection, you should prepare the crop for pickling. First of all, they are carefully examined, because they can have earth and sand. It often happens that flies and bugs live on a Caesar mushroom. Healthy picks are chosen for pickling. Garbage, leaves and insects should be removed. It is important to make sure that they are not wormy and not too old.

The next step in the preparation is a thorough wash. This procedure should be carried out quickly, but very carefully. A long washing promotes the loss of soluble and aromatic substances, so it is better not to leave the edible fly agaric in water for a long time.

You can wash the harvest in a large capacity for 10 minutes, while the water must be changed several times. A great option would be running water from a tap, especially if it goes under pressure.

Experienced mushroom pickers are advised to familiarize themselves with some of the features of the preparation:

processing should occur no later than 10 hours after collection, otherwise the product will lose a lot of nutrients;
large specimens should be cut into several parts, and small ones can be cooked whole;
Before cooking, you should inspect the places of the slices, because this view in the slice remains white;
Cooking
pickle not the whole mushroom, but only a hat. Throw the legs out, you can fry them or cook a delicious mushroom soup;
after cleaning and washing, it is advisable to fill with acidified water, which helps to preserve color before cooking;
long-term washing has a bad effect on taste, because this species is able to be quickly absorbed by water;
so that the product keeps its shape and does not fall apart - it is thrown into already boiling water.

Advice!

If you plan to store pickled mushrooms for a long time, a little more acetic acid should be added to the marinade.

How to pickle for the winter?

The royal mushroom is distinguished by its versatility. It can be served at the table in a fried, stewed, pickled and raw form. There are a lot of marinade recipes for the winter, because the taste qualities of this species made the chefs work.

Sterilization of cans

The sterilization of the marinating container is an important step. It occurs as follows:

lids and jars are put in a large pot, poured with water and boiled over low heat for 10-15 minutes;
boiled jars are left in hot water for 30-60 minutes;
Sterilization of cans
the cans are removed and transferred to the oven. Preheating the oven is not worth it, because from a sharp increase in temperature they can burst;
the oven is heated to 140 ° C and held for up to 10 minutes;
the oven is turned off, but the cans are not cleaned. They should be removed immediately before filling.

You can sterilize cans and lids with steam. First you need to rinse them with soda and set them upside down over a pot of water. Banks are kept over steam for about 15 minutes, after which they are dried.

With vinegar

This is the most common pickling recipe. To prepare, take 4 cups of water for 1 cup of alcohol vinegar, 0.5 cups of sugar and a tablespoon of salt. The marinade is boiled and allowed to cool slightly.

Prepared king mushrooms are boiled in salted water for about 20 minutes. In each jar, several rings of onion are poured, 2-3 grains of allspice and black pepper, a bay leaf and cooked mushrooms. Banks are poured with a ready-made marinade and spun.

After that, put them in a large pot, pour cold water, and boil over low heat for about 15 minutes.

Note!

You can use such a marinade only a month after seaming.

Korean mushrooms

For this recipe, any edible species are suitable, but the most delicious is the marinade with royal mushrooms. For cooking, you will need the following ingredients:

cooked mushrooms - 3.5 kg;
onions - 1 kg;
fresh chili peppers - 2 pcs.;
acetic acid 9% - 1 cup (200 ml);
fresh carrots - 500 g;
fresh garlic - 2-3 heads;
ground coriander - 2 tablespoons;
sunflower oil - 300 ml;
ground pepper mixture - 1 teaspoon;
salt and sugar - 8 tablespoons each.

The peeled carrots are grated in Korean for carrots and added to boiled mushrooms. Pour all the necessary spices, salt and sugar, and then mix well.

Onions are peeled and finely chopped. Fry it in vegetable oil until golden brown. Pour onion to other ingredients, pour vinegar, finely chopped pepper and chopped garlic. All components mix well.

Italian way

Edible fly agaric, pickled in this way, has a special piquancy. The following ingredients should be prepared:

400 g of peeled fresh mushrooms;
50 ml of wine vinegar (red) and olive oil;
2-3 cloves of garlic;
about five branches of fresh thyme;
1 tsp mustard seeds;
spices to taste.

Prepared mushrooms are placed in a pan, poured with water and put on the stove. They are cooked for at least 20 minutes, after which they are poured into a colander and allowed to drain properly.

For marinade, garlic should be sliced and placed in a saucepan. Mustard and spices are spread there, after which they pour 1 liter of water and put on the stove. The brine is boiled for about 7 minutes, then vinegar and olive oil are added, and boiled for a few more minutes.

Mushrooms are laid in a container with a tight lid and poured with a cooled brine, and the brine should be 1 cm above the mushroom mass. The resulting marinade is put in the refrigerator for several days, stirring it periodically.

Answers to Common Questions

How to distinguish king mushroom from fly agaric?

Outwardly, Amanita Caesar is very similar to a poisonous relative. The main differences are as follows:

the egg mushroom has a smooth hat, while white growths are noticeable on the poisonous;
on the leg of the king’s mushroom, the plates are painted yellow, and the poisonous fly agaric is white;
the caesar's mushroom has a formation that resembles an egg shell, and the fly agaric has scraps on the lower part of the leg, which at the base acquire a ring shape.

If you still have doubts, it is better to leave the mushroom in the forest.

In what dishes is it better to boil mushrooms?

Enameled dishes are considered an ideal option for boiling. You can not cook in cast-iron, tin or copper containers, because they can not only change the color of mushrooms, but also greatly reduce their usefulness.

When using zinc or aluminum cookware, immediately after preparation, take out the mushroom mixture, because the color of the pan may change or poisonous compounds may form in the cooked mass.

How long can fresh mushrooms be stored before pickling?

It is best to use freshly cut royal mushrooms for pickling. They can be stored for about 10 hours at an air temperature of 7-10 ° C. If the temperature is slightly reduced (0-5 ° C), then you can increase the shelf life to three days. You can store them at a temperature of –2-0 ° C for about four days.

Egg mushroom has excellent taste, so any pickling recipe will serve as an excellent addition to the festive table.