Salted oyster mushrooms for winter
Description
For preserving, try to choose fresh oyster mushrooms, preferably medium-sized, so the caps can be marinated whole; if they are large, cut the caps in half. The recipe calls for 1 kilogram of caps without stems—I bought one and a half kilograms, of which 400 grams were the stems. You can adjust the amount of salt and sugar to taste; my book calls for 2 tbsp each of sugar and salt, but I do not like such an intense mushroom flavor, so I reduced them a little. Watch the recipe—I will show everything in detail. Store in a cool, dark place.
Instructions
- 1
Step 1
Prepare the mushrooms and spices — let's get started!
- 2
Step 2
Separate the mushrooms one by one and cut the caps off the stems. Wash under running water. Stems are not suitable for marinating—they are too tough and dense, so set them aside (stems can be frozen, dried, sautéed with onion, or pickled).
- 3
Step 3
Place the caps in boiling water and cook for 5 minutes over low heat.
- 4
Step 4
Then drain the mushrooms in a colander and let the water drain off.
- 5
Step 5
Prepare the mushroom marinade. Bring 500 ml of water to a boil, add salt, sugar, spices, and thinly sliced garlic.
- 6
Step 6
Place the oyster mushrooms into the boiling brine and cook, covered, for 10–15 minutes (if the mushrooms are small or medium, 10 minutes is enough; if large, 15 minutes). At the end of cooking, add the vinegar and remove from the heat. Stir.
- 7
Step 7
Arrange the mushrooms in sterile jars and screw the lids on tightly.
- 8
Step 8
Turn upside down and let cool. Afterwards, it can be put away for long-term storage.
- 9
Step 9
Happy preserving!