How to salt oyster mushrooms at home for the winter (+18 photo)?
Salted mushrooms are a popular dish that finds a place on the festive table and in the daily menu. In ancient times, it was revered as a means to strengthen the body due to the high content of vitamins. One of the most affordable mushrooms today is oyster mushroom, it grows in nature, is cultivated industrially and at home, and is absolutely safe. Oyster mushrooms can be fried or pickled, salted, used for cooking other dishes.
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Features of the view and useful properties
Oyster mushrooms grow in a special way - on tree trunks and stumps. Modern technologies allow you to grow them yourself on sunflower husks, wood chips or even straw from cereals.
The mushroom has a fairly wide dense hat of a round shape of light gray, gray-white color, with a smooth glossy surface. At the edges it is thinner than in the center. Characteristic features of the young mushroom - the hat is convex and slightly curved, with the growth of the fetus becomes flat. The leg is short, almost imperceptible, only 3 cm thick and 5 cm long. With age, it becomes harder, denser and tougher. The pulp has a white color, which changes to yellow in the old mushroom.
Oyster mushroom belongs to dietary products, because they contain only 0.34 g of fat. However, it has a lot of useful proteins, for which this mushroom is deservedly called meat. In addition, this gift of nature is a storehouse of useful substances. There is zinc, potassium, phosphorus, iron, vitamins B1, B2 and D2. Oyster mushroom improves digestion, removes toxins from the body, and normalizes bowel function. Doctors recommend it after chemotherapy and for people with a heart condition.
You may be interested in:Preparing oyster mushrooms for pickling at home
Preparing oyster mushrooms for cooking does not take much effort and time. It does not need to be thoroughly washed and cleaned, but all because it grows without touching the soil. The only thing that may be required is to rinse the fetus. But you need to do this very carefully, since the flesh is very fragile and can break.
After this, it is necessary to cut off the rigid base - the place of attachment of fruiting bodies. Hats and legs are advised to cook separately because of their different densities. And therefore, their separation is the second and last stage of the preparation of oyster mushrooms before heat treatment.
Some chefs recommend boiling oyster mushroom before salting. It is necessary to do this in a large amount of water (four times as many mushrooms). After boiling add salt - 3.5 tablespoons per pound of oyster mushroom, put hats and reduce heat to a minimum. Oyster mushrooms are cooked for 7-8 minutes, after which they are taken out, given the opportunity to drain water and cool.
Methods for salting oyster mushroom for the winter
Experienced housewives know countless delicious recipes for pickles. Basic are cold and hot ways. There are also many options with the addition of coriander and thyme, cloves and garlic. To salt this wonderful product for the winter, you should familiarize yourself with the technology of salting.
Cold
Prepared fruits are placed in a pan, on the bottom of which salt is previously poured.It is recommended to take 200 g of salt per 2 kg of mushrooms. Stack with the smooth side of the caps down. So they will salt out faster. Legs are better not to salt, as they are quite stiff. Of these, you can cook the broth.
Hats again sprinkled with salt, optionally adding spices. All this must be done in layers to the very end, ending with salt. A press is placed on the last layer, and in this form the mushrooms stand 5 days in the room and only after that they go to the refrigerator. After 7-10 days you can try.
You may be interested in:Hot
Very tasty oyster mushrooms, salted hot. They are easy to cook at home. This will require water, sugar, spices and, in fact, mushrooms. Add the cooked ingredients to boiling water and cook, carefully removing the foam. After ten minutes, turn off the fire.
In the prepared jars, put the oyster mushroom and carefully fill it with hot brine, in which the fruits were cooked. It remains only to add the garlic, tightly close the lids and put in a cold place. After 24 hours you can enjoy the wonderful pickles of your own preparation.
With hot salting, you can add cherry leaves and dill. Prepared oyster mushrooms are put in cold water, brought to a boil and drained. Half the onions, salt and laurel are put in new water and boiled over low heat, collecting foam. After half an hour, the mushrooms are pulled out and, letting water drain, lay in layers in jars along with chopped garlic, cherry leaves and dill.
All this must be poured with boiling brine, add sunflower oil and close with nylon covers. Such mushrooms can be stored in the refrigerator from six months to eight months. Here is the exact amount of food needed per 2 kg of oyster mushroom:
- 70 g of rock salt;
- 2 pcs. onions;
- 4 cloves of garlic;
- 10 pieces. allspice;
- 1 tbsp. l vegetable oil per liter jar;
- 3 pcs. laurel;
- 10 pieces. cherry leaves;
- 5 dill umbrellas.
With coriander and thyme
Unusual taste will give salted coriander and thyme. They are put in prepared jars with mushrooms, garlic and other spices. Fresh thyme is better to put on the bottom, along with black pepper and a piece of garlic, previously sliced. Together with oyster mushrooms add coriander, the remaining garlic and salt. All this is poured with oil and put in the refrigerator.
For 300 g of mushrooms, products are taken in the following proportions:
- 3 pcs. garlic
- 10 g of thyme;
- 7 pcs coriander seeds;
- 6 pcs black pepper;
- 0.5 tsp table salt.
You may be interested in:With cloves and garlic
A rather interesting recipe for salted mushrooms using cloves and garlic. For one kilogram of fruit, you need to take these products:
- 60 g of rock salt;
- 3 pcs. cloves;
- 3 cloves of garlic;
- 2 pcs. dill with umbrellas;
- 1 leaf of laurel;
- allspice and black pepper, 4 pcs.
- 0.5 l water.
Prepared fruits should be tightly laid on the bottom of the sterilized and dried jar with the smooth side down. Now you can cook the brine. Throw peas of black and allspice, bay leaves, cloves, dill and whole peeled garlic into boiling salted water. Boil for 5-7 minutes and strain. Pour oyster mushroom with this liquid, cover with plastic caps and send to a cold place. Already after 7 days you can treat yourself.
You may be interested in:Quick option
When you do not want to wait until the fruits are salted, you can use the recipe for preparing salted mushrooms. For 2 kg of oyster mushroom you will need:
- 1 liter of water;
- 90 g of rock salt;
- 10 g of sugar;
- laurel, pepper, black peas.
In a pan with water, pour sugar, salt, spices and boil until they are completely dissolved. Chilled to room temperature, pour the prepared fruits and remove them in a cold place. A day later, you can eat.
Answers to widespread questions
- air temperature - 2-4 degrees of heat. At lower salt freezes, higher salt will entail the multiplication of harmful bacteria;
- the room should be dry and well ventilated;
- the fruits must be stored completely in liquid, without protruding tails;
- it is important to monitor the salt content, a change in both directions will spoil the product or make it taste unpleasant;
- do not cover the jar with plastic jars, paper or bags. Because of this, evaporation occurs, and humidity is a favorite medium for bacteria.
Oyster mushroom is very useful and at the same time no less tasty. She is loved in fried, stewed, salted, pickled form, added to various dishes. You can salt the oyster mushrooms in a cold, hot or quick way with the addition of various spices. It is important to adhere to the rules for storing salted product.
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