Salting mushrooms: 8 delicious recipes

1. Salting mushrooms — cold method



● mushrooms (mushrooms, black and white mushrooms, volnushki, Russula) — 1 kg
● salt — 100 g
● currant — 10-12 leaves
● cherry — 5-6 leaves
● horseradish — 2 sheets
● dill — 2 umbrella
● Bay leaf — 2-3 PCs.
● pepper — to taste
● garlic — to taste

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Mushrooms, volnushki or Russula wash and cover with cold water for 5-6 h (the Mushrooms not soaked, just washed). On the bottom of the wooden or ceramic dish pour a layer of salt, put half of the leaves of currant, cherry, horseradish and 1 umbrella dill. Lay rows of mushrooms, sprinkling each layer with salt, pepper, garlic and Bay leaf.

Put the remaining leaves, cover with a clean cloth, and then cutting Board or plate and put the yoke (1-2 days mushrooms will settle and give juice. If they can make enough brine, you should increase the bends). The fabric must from time to time to rinse. Mushrooms will be ready in 30-40 days. After that, they should be moved into a cold place.

2. Caviar from mushrooms for the winter


● boiled mushrooms – 2 kg
● onions – 3 large onions
● carrots – 3 PCs (large)
● vegetable oil – 2 cups
● Bay leaf – 3 PCs
● black pepper – 10 peas
● Sol
● vinegar 9% – 1 tbsp

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For making mushroom caviar you can take the white mushrooms, boletus and aspen mushrooms, russulas, boletus and flap mushrooms, mushrooms and mushrooms. Caviar can be prepared from one species of fungi and different.

Wash mushrooms, cut into chunks and boil in salted water for 10-15 minutes.

Mushrooms drain in a colander, rinse with cold water, give water to drain.

Mushrooms skip through large lattice grinder.

Onions and carrots cleaned, cut onion finely, carrot RUB on a coarse grater.

Fry the onions and carrots in vegetable oil, then add mushroom mass.

Eggs, salt to taste, add the remaining vegetable oil, Bay leaf and pepper.

To put out caviar from mushrooms for 1,5-2 hours, stirring occasionally, watch out to not overheat. At the end of cooking add the vinegar, mix well.

The eggs are spread out to dry sterilized jars and roll up.

To store the caviar of mushrooms in a cool place.

3. Salting mushrooms hot


● white mushrooms – 1 kg
● umbrellas dill
● garlic – 3-4 cloves
● salt – 2 tbsp
● black pepper – 10 peas
● black currant leaves – 10 PCs

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Mushrooms wash, cut into large pieces. Wash the cilantro, garlic peel and chop.

Boil salted water and in boiling water, put the mushrooms and cook for 5 minutes.

At the bottom of the sterilized cans to pour a little salt, 2 peppercorns, umbrella dill, black currant leaves and put one layer of mushrooms.

To put the mushrooms in layers, sprinkling with salt and spices.

Mushrooms to condense, pour on top of the water in which the cooked mushrooms to release all the air.

Close the jar boiled with a plastic cap, remove and cool in the refrigerator.

Mushrooms will be ready in 1-1,5 months. One can store salted mushrooms in the fridge.

4. Halophyte in winter, with mushrooms


● mushrooms boiled – 1 kg
● cabbage – 0,5 kg
● tomatoes – 0.5 kg
● carrots – 0.5 kg
● onions – 300 g
● sunflower oil – 150 g
● vinegar 9% – 2 tbsp
● Bay leaf, black and sweet pepper



For cooking soups suitable boletus, boletus, mushrooms, russulas and honey. Mushrooms good wash, peel and large chop and boil in salted water for 10-15 minutes.

Wash the vegetables, peel and cut into small strips. Onions and carrots sauté in a small amount of vegetable oil.

Add the chopped cabbage and tomatoes, the remaining oil, season with salt to taste and simmer on low heat for 20-25 minutes. Then add the boiled mushrooms and simmer until tender 25-30 minutes.

5 minutes prior to readiness add Bay leaf, pepper and vinegar, mix well, simmer 5 minutes.

Ready soup with mushrooms spread out to dry sterilized jars. Banks roll up, turn upside down, wrap and leave until cool.

5. Marinated boletus



● boletus,
● vegetable oil 1 tablespoon per quart jar,
● vinegar 70% – 1 tbsp per jar,
● garlic – 2 cloves

for the marinade 1 liter of water:

● salt – 2 tbsp,
● sugar – 3 tbsp,
● bell pepper – 5-6 pieces,
● pepper sweet peas – 3-4 PCs,
● Bay leaf – 2 PCs,
● cloves – 1 PC.

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The skin with oil it is better to remove, it holds much less. But, in principle, from young mushrooms can not be removed, and just scald the washed mushrooms with boiling water with vinegar and drain.

Cleaned the mushrooms, wash in water. Large mushrooms can be cut into 2-3 parts. Fill with hot water. In a pan, add a few drops of acetic acid to mushrooms are not darkened.

Mushrooms bring to a boil. Drain the water. Then again pour fresh boiling water and cook for another 10 minutes.

Ready mushrooms drain in a colander and well drained.

To prepare the marinade. In boiling water add spices and boil 5 minutes. Meanwhile, sterilize jars. Plastic covers wash well and pour boiling water.

In the prepared jars put the mushrooms, not tamping, pour the marinade. Then add the mushrooms chopped into slices garlic. Pour the vinegar into each jar. Pour on top of boiled vegetable oil. Banks cover with a lid.

Store in the refrigerator.

6. Mushroom powder


● wild mushrooms — 1 kg
● carnation — 4 Bud
● black pepper 7 grains,
● coriander — 0,5 tsp,
● Bay leaf — 1 PC.



Sort out mushrooms, cut with a knife contaminated sites. Slice the mushrooms into thin plates. Strung on a string or fishing line to hang above the cooking surface of the plate at a distance of 50-60 cm and leave for a few days.

When the mushrooms are completely dry, put them in a blender and grind into a powder.

Cloves, black pepper and Bay leaf and place into a mortar and grind and mix with mushrooms.

To keep the mushroom powder in a cool dark place. You can use it for soups, mushroom sauces or gravies.

7. Salted mushrooms in Altai


● mushrooms – 1 kg
● salt – 40 g (2 tablespoons without slides)
● Bay leaf – 1 piece
● allspice – 5 peas
● horseradish root
● dill
● garlic – 1-2 cloves



Mushrooms rinse well. Before salting the mushrooms must be soaked for 2-3 days in cold, salted water. In this case, change the water 3-4 times a day.

To wash an enamel pan or glass jar with a wide mouth. Mushrooms to put in a bowl in layers, sprinkling with salt and spices.

Cover with cheesecloth, put a plate and deliver the goods. Make sure the mushrooms were definitely covered with brine.

Mushrooms will be ready in 30-35 days.

8. How to marinate mushrooms


● white mushrooms
● the marinade for 1 liter of water
● vinegar 6% – 100 ml
● salt – 50 g
● Bay leaf – 1 piece
● black pepper – 5 peas
● allspice – 3 peas

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For marinating use young, dense mushrooms. Mushrooms clean of debris and well washed, large mushrooms, slice.

The mushrooms are a little cooked (about 5 minutes), drain in a colander and rinse with cold water.

Prepare marinade – in water, add salt, vinegar, spices and bring to a boil.


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To the marinade add the mushrooms and cook on slow heat until the mushrooms sink to the bottom.

Cooked mushrooms are immediately put into sterilized jars, pour the remaining marinade, seal the cans.

Cook with love!


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