How to properly marinate butter mushrooms at home (+23 photos)?
Butter mushrooms are considered one of the most common species among other forest dwellers. Even an inexperienced mushroom picker can collect them, as they grow in large clusters, and a whole basket can be collected at a time, weighing up to 1-2 kilograms. This explains the wide variety of dishes that can be prepared using butter mushrooms.
The fruits of this species can be used to make mushroom sauce, pickled, or added to main courses and soups. But pickled butter mushrooms are considered a particularly delicious delicacy, making a wonderful addition to any meal. That's why it's important to know how to properly pickle butter mushrooms.
Features of the species
The main characteristic of this variety is its shiny, glossy cap, which is due to the slippery, slimy film covering the cap. This makes butter mushrooms difficult to confuse with other mushroom species. The fruiting portion is medium-sized. The cap is convex, semi-rounded, and comes in various shades of brown. The slimy film can be easily removed from the cap surface with a knife. The cap diameter can reach 10-12 cm.
The fruit's flesh is soft and smooth, with a pleasant mushroom aroma and a beige color that remains consistent. On the underside of the cap is a tubular layer composed of tightly packed, light-colored tubes with a slight yellow tint. The stem is dense and smooth, cylindrical, and yellowish in color. As the mushroom matures, the color darkens. The stem can grow up to 10 cm in height.
Butter mushrooms are unique in that they contain a large amount of nutrients and protein. They also contain numerous vitamins and microelements. The fruits are easily digested in the gastrointestinal tract, making them a popular food. Despite this, the fruiting bodies are quite high in calories, with 100 grams containing 25 calories.
You may be interested in:Preparation and cooking time of butter mushrooms before marinating
Fruit picked in the forest should be carefully sorted again at home. Afterwards, the mushrooms should be cleaned. To remove the slippery film from the cap's surface, grasp it with the edge of a knife blade and pull it toward you. There's no point in washing the mushrooms before peeling, as most of the debris will be removed along with the skin.
First, before pickling, the fruit parts are sorted by size. This is because larger mushrooms require more time to cook. They can be cooked whole if they are small, or cut into several pieces if they are larger.
After sorting, the mushrooms are simmered in boiling water for 15-20 minutes over medium heat. Experienced cooks recommend adding a whole peeled onion to enhance the mushroom flavor. After boiling, strain the mushrooms to remove excess water. Then, you can begin the pickling process.
How to pickle boletus for the winter?
There are many ways to pickle butter mushrooms for the winter. Classic methods include hot pickling, without sterilization, and without boiling. There are also unusual recipes for preparing mushrooms. There are so many pickling recipes that everyone can find one that suits their taste.
Hot method
A distinctive feature of the hot method is that the fruits must be boiled. For preparation, in addition to the mushrooms (2 kg), you will need the following ingredients:
- water - 1 l;
- salt - 20 g;
- bay leaf;
- peppercorns;
- allspice peas;
- horseradish leaves;
- dill;
- a few cloves of garlic.
First, the mushrooms are washed, cleaned, and chopped into strips. They are then placed in a saucepan, covered with water, salt, and simmered for 30-35 minutes. Meanwhile, a brine is prepared using salted water, pepper, and bay leaves. After cooking, the mushrooms are strained to remove all the water.
The jars that will hold the ingredients are first sterilized. Herbs and garlic are placed at the bottom, followed by a layer of mushrooms about 2 cm thick. The top layer is covered with horseradish leaves. The jar's contents are filled with brine and the lid is placed on top. If the jar has a metal lid, add a teaspoon of citric acid, 20 g of sugar, and 25 g of vinegar. After cooking, the jars are refrigerated for several weeks.
You may be interested in:Without boiling
This method is useful for those who plan to eat the mushrooms right away. This recipe doesn't take much time, as it doesn't require additional boiling.
First, 4-5 kilograms of fruit need to be peeled, washed, and boiled. Meanwhile, the jars need to be thoroughly washed, allowed to dry, and then heated. Dill and a little lemon zest are placed at the bottom of the jar, followed by a layer of mushrooms.
In a separate container, prepare the marinade. It consists of a liter of water, 40 grams each of salt and sugar, allspice peas, bay leaves, and a few cloves of garlic. Cover the jars with nylon lids, let them cool, and refrigerate. The dish will be ready in 5 days.
Recipe without sterilization
This is a fairly simple recipe for those who don't like to spend a lot of time at the stove sterilizing all the jars.
To prepare you will need:
- mushrooms - 1.5 kg;
- water - 0.5 l;
- vinegar - 50 ml;
- salt and sugar - 20 g each;
- several pieces of bay leaves;
- allspice.
The prepared fruit is sliced. The fruit pieces are covered with water, brought to a boil, and simmered for 10-15 minutes. After the time has elapsed, drain the water from the pan, add fresh water, and simmer over medium heat for 15 minutes. Salt is added at the end of cooking. The resulting broth is drained through a colander. The marinade is simmered separately.
To prepare it, boil water and add salt, pepper, and sugar. After 5-7 minutes, add the mushrooms and continue cooking for another 10 minutes. Finally, add bay leaves and vinegar, cook for a few more minutes, and then remove from the heat. Remove the bay leaves from the marinade. After this, roll up the mushrooms, let them cool, and store in a cool place.
You may be interested in:Unusual pickling recipes
For those who love unusual flavors, below are marinades that are not only easy to prepare at home, but also sure to impress.
In an oriental marinade
Butter mushrooms marinated in this marinade have a spicy flavor. To prepare them, pour a few liters of water into a saucepan and add sliced onion, a few cloves of garlic, a couple of tablespoons of chopped ginger and green onions, one hot pepper, a few cloves, two cardamom, and a few bay leaves.
Bring the mixture to a boil, and after a few minutes, add 200 ml of white wine vinegar and 2 tablespoons of lemon juice. After a few minutes, add the mushrooms and simmer for another 20 minutes. Once cooked, add a couple of tablespoons of sesame oil and arrange everything in jars.
Spicy butter mushrooms
Several kilograms of pre-prepared fruit are placed in a saucepan and filled with 4 glasses of water and 3 glasses of white wine vinegar.
Then add 3 tablespoons of chopped ginger, 1 tablespoon of lemon zest, a small onion finely chopped into rings, 60 grams of salt, and allspice peas. Bring the mixture to a boil and simmer for another 20 minutes. Pour into jars and refrigerate.
Fried marinated butter mushrooms
Prepare 500 grams of mushrooms in advance, boil them, let them cool, and chop them into small pieces. Pour olive oil into a frying pan, add the mushrooms, and fry.
After this, reduce the heat, add a few tablespoons of red wine vinegar, 20 g of brown sugar, and salt to taste. Everything cooks in a few minutes. Arrange in jars, pour in the mushrooms' sautéing liquid, and refrigerate.
In garlic marinade
Prepare about 5 kg of fruit. Pour a liter of water into a container, add 40 g of salt, 100 g of sugar, 1 tablespoon of soy sauce, 1 hot chili pepper, 5 peppercorns, a teaspoon of dill seeds, a bay leaf, and 5 cloves of garlic. Bring the mixture to a boil, then add 100 ml of vinegar and the mushrooms. Continue cooking for another 15 minutes over medium heat.
You may be interested in:Answers to frequently asked questions
Pickled butter mushrooms are a popular dish that will make a great addition to any table, and the abundance of recipes will leave no one indifferent.