Recipes and tips for pickling rowan mushrooms for the winter (+16 photos)

Preparations for the winter

Rowan mushrooms are native to pine and mixed forests. They are harvested until the first frost. They are considered an autumn dish; fresh mushrooms are added to soups, fried, and boiled. But if you know how to preserve them for the winter, you can treat yourself to delicious homemade preserves all year round.

Pickling rowan mushrooms is quite simple. Most mushroom pickers can boast of having such preparations in their pantry. It's important to remember that rowan mushrooms, like other mushrooms, require some pre-preparation, which takes some time.

Characteristics of the species and the selection of edible mushrooms

The most popular are the lilac-legged, purple, and gray rowan mushrooms. They have a delicate flavor and pleasant aroma. During "quiet" hunting, you can often encounter the poplar rowan mushroom, which forms a mycosis with the roots of poplar trees. It has a round, slippery cap, growing up to 12 cm in diameter. The color can be brown or red. Mature specimens have a flat cap with small cracks along the edges. The fleshy stem has a brownish tint.

The purple rowan is also called blue-eyed, because it has the ability to change the color of the cap during growth: in young specimens, they are colored a rich purple or brown, and after maturation, they become light purple with a brown tint.

Please note!

When picking these mushrooms, remember that poisonous Trichomycetes also exist. The distinguishing features of edible specimens are their pleasant aroma and the color of their caps. If the Trichomycetes cap is white, without any tint, it is poisonous.

Beneficial properties

Edible rowan mushrooms are considered a dietary product. Eating the fruit has a beneficial effect on the tone of the gastrointestinal tract and liver, and helps remove harmful substances and toxins from the body. Experts have found the following beneficial substances in the fruiting body:

manganese, sodium, zinc, phosphorus, calcium;
antibacterial substances that help the body fight cancer cells and bacteria;
polysaccharides;
vitamins K, C, B, A, PP;
flavonoids.

Mushrooms help boost immunity and have antiviral and anti-inflammatory properties. Eating rowan mushrooms has a positive effect on people who suffer from diabetes, arrhythmia, rheumatism, osteoporosis and nervous system disorders.

Preparing for marinating

After harvesting the wild mushrooms, it's time to prepare them. Sterilizing the containers in which the mushroom mixture will be stored is crucial. Properly preparing glass jars is the key to a high-quality marinade that will last a long time.

Jars are typically sterilized using steam. To do this, take clean jars and place them upside down on a wire sieve set over boiling water. For liter-sized jars, 10 minutes over steam will be sufficient. Another method is oven sterilization. Place the jars upside down in a cold oven (always on a rack). Set the oven temperature to 150°C and "roast" for 15 minutes.

After preparing the containers, begin cleaning the wild fruits. Remove dirt, leaves, and other debris. The lower stem of each fruit is trimmed off, as it is not suitable for consumption. After cleaning, rinse the wild mushrooms in plenty of running water and then soak.

Soaking time varies depending on the species and can last anywhere from three hours to three days. Purple-legged and purple rowan mushrooms contain a small amount of bitterness, so they are soaked for three hours.

Recipes for pickling rowan mushrooms for the winter

Rowan mushrooms are perfect for pickling and marinating for the winter. Salted or pickled, these mushrooms will impress with their excellent taste and pleasant aroma during the winter holidays. Preparing these mushrooms yourself is easy; just follow the instructions for preparation.

The classic way

The classic recipe for pickling wild fruits is quite popular. To prepare it, you'll need the following ingredients:

2 kg of mushrooms;
500 ml of water;
1 tbsp. salt (not iodized);
2 tbsp. sugar;
4 tbsp. 9% vinegar;
10 black peppercorns;
three pieces of cloves and bay leaves.

Soaking rowan mushrooms — Soaking and boiling rowan mushrooms

The mushrooms are peeled, washed, and the caps are peeled. They are then placed in a container. They are then covered with water and soaked for 10-13 hours. After soaking, the mushrooms are rinsed and boiled in clean water for 30 minutes, skimming off any foam regularly.

The cooked mixture is poured into a colander and allowed to drain thoroughly. Water is added to the container and the spices and herbs are added according to the recipe. After the marinade comes to a boil, simmer for 10 minutes. The mushroom mixture is transferred to jars and covered with brine. The jars are sealed and, after cooling, stored in the cellar.

With spices

A mushroom dish marinated with rosemary sprigs makes for a fragrant and delicious dish. Ingredients needed for the marinade:

3 kg of mushrooms;
100 ml sunflower oil;
150 ml 9% table vinegar;
10 cloves of garlic;
three sprigs of rosemary;
3 tbsp. sugar;
2 tbsp. salt;
five peas of black and allspice.

Prepared and soaked row mushrooms are boiled for 20 minutes over low heat. Rinse and place in a large container. Add sugar, salt, coarsely chopped garlic, pepper, vinegar, oil, and rosemary. Mix well and let sit for 2-3 hours, stirring occasionally.

After this time, remove the rosemary sprigs and discard them. Place the mushroom mixture in jars and press firmly to eliminate air pockets. Place a thick cloth on the bottom of a large container and fill it with cold water.

Then place the jars in the jars and cover them with lids. Transfer the jars to the stove and sterilize over low heat for 40 minutes. Seal the jars and keep them insulated until they cool. Store the marinade at a temperature no higher than 10°C.

In tomato sauce

Mushrooms marinated in tomato sauce can be used as a base for soups and vegetable stews, or as a complete meal. To prepare, you'll need the following ingredients:

3 kg of rowan mushrooms;
250 ml sauce;
1 liter of water;
7-8 teaspoons of salt;
3 tbsp. sugar;
7 tbsp. 9% vinegar;
10 black peppercorns;
5 bay leaves;
1/3 teaspoon turmeric.

The soaked mushrooms are boiled in salted water for 20 minutes. Drain the mixture in a colander, rinse, and transfer to a clean container. Fill a separate saucepan with water, add the sauce, sugar, and salt, and stir. Place the resulting liquid on the stovetop. Once it boils, add the mushroom mixture and simmer for another 10 minutes. Add vinegar and let simmer for 15 minutes over low heat.

The mixture is placed in pre-sterilized jars and filled with brine. The jars are covered with lids and sterilized in a large container for approximately 20 minutes. The jars are sealed and insulated. The cooled mushrooms are taken to the cellar.

In a multicooker

These days, almost every homeowner has a versatile appliance in their kitchen: a multicooker. You can even use it to marinate mushrooms. For marinating, you'll need the following ingredients:

1 kg of mushrooms;
500 ml of water;
100 ml 6% vinegar;
1 tbsp. salt (not heaped);
1 tbsp. sugar;
0.5 tsp ground black pepper;
two bay leaves.

Place the pre-soaked rowan mushrooms in a multicooker bowl and add the required amount of water. Set the multicooker to "Cook" for 20 minutes, and after the beep, add the remaining ingredients. Set the multicooker back to "Cook" for 10 minutes. Once cooked, place the mixture in sterile jars and fill with brine. Roll up the jars and cover until cool.

Answers to frequently asked questions

Despite the fact that row mushrooms have long been eaten, housewives have a lot of questions about pickling them:

How long should you cook rowan mushrooms in marinade?

Boil the mushrooms in the marinade for about 10 minutes. This is an approximate time, as each recipe has its own cooking nuances. Some of them completely eliminate the need to cook the mushrooms in the marinade.

What spices are suitable for marinating mushrooms?

The main spices are sugar, salt, vinegar, cloves, and citric acid. For mushrooms, use regular rock salt, not iodized or sea salt. Tomato juice not only imparts a distinctive flavor to pickled mushrooms but also serves as an excellent preservative.

Can I add citric acid to the marinade instead of vinegar?

Citric acid can completely replace vinegar in marinades. It also helps preserve the color of fruits, as adding vinegar inevitably causes them to turn brown.

Can you fry pickled rowan mushrooms?

Salted and pickled mushrooms can be fried and used in a wide variety of dishes. Pickled mushrooms are already a ready-to-eat product, so frying them should be short, about 10 minutes. The main purpose of frying is to heat the mushrooms and create a beautiful, golden brown appearance.

What kind of cookware can you cook mushrooms in?

Rowan mushrooms should be boiled in an enamel or aluminum pot. After boiling in an aluminum container, the mushroom mixture should be discarded immediately. Glass jars, enamel buckets, and wooden tubs are considered the most suitable containers for storing mushrooms.

Rowan mushrooms are a common mushroom in Russian forests. When picking them, be very careful, as you could accidentally pick a poisonous lookalike. Today, there are many recipes for treating your loved ones to these delicious mushrooms.