Is it possible to marinate egg mushrooms and how to do it correctly (+15 photos)?

Preparations for the winter

The Amanita caesarica (royal fly agaric, or Caesar's fly agaric) is highly prized by culinary experts worldwide. It belongs to the Amanita muscaria family, but is considered edible. It has a distinctive flavor, lacking the characteristic odor and taste of other mushrooms. There are countless recipes for preparing it—not only can the Amanita caesarica be pickled, but it can also be eaten stewed, fried, or even raw.

Features of the species and useful properties

This species has a striking appearance. Its cap is reddish-brown or rich yellow. The ovoid cap grows up to 20 cm in diameter, becoming convex over time. The hard, fleshy stem reaches 3 cm in diameter. The stem height varies between 7 and 10 cm. The cut surface is white.

A distinctive feature is the presence of a tuberous structure at the base of the stem, resembling an eggshell. The golden surface of the stem is very smooth to the touch.

Some specimens have stripes just above the ring. Old edible fly agarics can be distinguished from young ones by their smell: overripe specimens smell like hydrogen sulfide. The aroma of the flesh is reminiscent of hazelnut.

Preparing Caesar mushrooms for marinating

After purchasing or harvesting, prepare the harvest for pickling. First, carefully inspect the mushrooms for any soil or sand. Caesar's mushrooms are often infested with flies and bugs. Choose healthy specimens for pickling. Remove any debris, leaves, or insects. It is important to make sure that they are not wormy or too old.

The next step in preparation is thorough washing. This procedure should be carried out quickly and very carefully. Prolonged washing can lead to the loss of soluble and aromatic substances, so it's best not to leave edible fly agarics in water for too long.

You can wash the harvested crop in a large container for 10 minutes, changing the water several times. A great option would be running water from the tap, especially if it is under pressure.

Experienced mushroom pickers recommend familiarizing yourself with some of the preparation features:

processing must take place no later than 10 hours after collection, otherwise the product will lose a lot of its beneficial substances;
Large specimens should be cut into several pieces, while smaller ones can be cooked whole;
Before cooking, you should inspect the cut areas, because this type remains white when cut;
Cooking
Don't marinate the whole mushroom, just the cap. Don't throw away the stems; they can be fried or used to make a delicious mushroom soup;
After cleaning and washing, it is advisable to pour acidified water over it, which helps to preserve the color before cooking;
Long washing has a negative impact on the taste, as this type can quickly absorb water;
To ensure the product holds its shape and doesn't fall apart, it is thrown into already boiling water.

Advice!

If you plan to store pickled mushrooms for a long time, you should add a little more acetic acid to the marinade.

How to marinate for the winter?

The royal mushroom is distinguished by its versatility. It can be served fried, stewed, marinated, or raw. There are countless marinade recipes for the winter, as the taste of this mushroom has given chefs a great deal of thought.

Sterilization of jars

Sterilizing the marinating container is an important step. It's done as follows:

Place the lids and jars in a large saucepan, add water and boil over low heat for 10-15 minutes;
boiled jars are left in hot water for 30-60 minutes;
Sterilization of jars
The jars are removed and placed in the oven. Do not preheat the oven, as the sudden increase in temperature may cause them to burst.
Preheat the oven to 140˚C and leave for up to 10 minutes;
Turn off the oven, but leave the jars in. Remove them immediately before filling.

You can sterilize jars and lids with steam. First, rinse them with baking soda and place them upside down over a pan of water. Keep the jars steaming for about 15 minutes, then dry them.

With vinegar

This is the most common marinade recipe. To prepare it, use 1 cup of vinegar, 0.5 cups of sugar, and a tablespoon of salt per 4 cups of water. Bring the marinade to a boil and let it cool slightly.

Prepared royal mushrooms are boiled in salted water for about 20 minutes. Add a few onion rings, 2-3 allspice and black peppercorns, a bay leaf, and the cooked mushrooms to each jar. Pour the prepared marinade over the jars and seal.

After this, place them in a large saucepan, cover with cold water, and simmer over low heat for about 15 minutes.

Please note!

This marinade can be used only a month after canning.

Korean-style mushrooms

Any edible mushroom will work for this recipe, but the most delicious marinade is made with royal mushrooms. You'll need the following ingredients:

boiled mushrooms – 3.5 kg;
onions – 1 kg;
fresh chili peppers – 2 pcs.;
acetic acid 9% - 1 glass (200 ml);
fresh carrots – 500 g;
fresh garlic – 2-3 heads;
ground coriander – 2 tablespoons;
sunflower oil – 300 ml;
ground pepper mixture – 1 teaspoon;
salt and sugar – 8 tablespoons each.

Peel the carrots, grate them using a Korean carrot grater, and add them to the cooked mushrooms. Add all the necessary spices, salt, and sugar, then mix thoroughly.

Peel and finely chop the onion. Fry it in vegetable oil until golden brown. Add the onion to the remaining ingredients, along with vinegar, finely chopped pepper, and crushed garlic. Mix everything thoroughly.

The Italian way

Edible fly agaric mushrooms, pickled this way, have a particularly piquant flavor. To prepare, you'll need the following ingredients:

400 g cleaned fresh mushrooms;
50 ml of wine vinegar (red) and olive oil;
2-3 cloves of garlic;
about five sprigs of fresh thyme;
1 tsp mustard seeds;
spices to taste.

Place the prepared mushrooms in a saucepan, cover with water, and place on the stove. Cook for at least 20 minutes, then drain in a colander.

For the marinade, slice the garlic and place it in a saucepan. Add the mustard and spices, then pour in 1 liter of water and place on the stove. Bring the brine to a boil for about 7 minutes, then add the vinegar and olive oil, and simmer for a few more minutes.

Place the mushrooms in a container with a tight-fitting lid and pour the cooled brine over them, ensuring the brine is 1 cm above the mushroom mass. Refrigerate the resulting marinade for several days, stirring occasionally.

Answers to frequently asked questions

How to distinguish the royal mushroom from the red fly agaric?

In appearance, the Caesar's Amanita is very similar to its poisonous relative. The main differences are as follows:

the egg mushroom has a smooth cap, while the poisonous one has noticeable white growths;
the plates on the stem of the royal mushroom are colored yellow, while those of the poisonous fly agaric are white;
The Caesar's mushroom has a structure that resembles an eggshell, while the fly agaric has fragments on the lower part of the stem that take on a ring-shaped form at the base.

If you still have doubts, it is better to leave the mushroom in the forest.

What kind of cookware is best for boiling mushrooms?

Enamel cookware is considered ideal for boiling mushrooms. Avoid cast iron, pewter, or copper containers, as they can not only change the mushrooms' color but also significantly reduce their nutritional value.

When using zinc or aluminum cookware, remove the mushroom mixture immediately after cooking, as the color of the pan may change or toxic compounds may form in the cooked mixture.

How long can you store fresh mushrooms before pickling?

Freshly cut royal fly agarics are best used for pickling. They can be stored for about 10 hours at a temperature of 7-10°C. If you lower the temperature slightly (0-5°C), you can extend the shelf life to three days. They can be stored at a temperature of -2-0°C for about four days.

Egg mushrooms have excellent taste, so any marinating recipe will be a great addition to the holiday table.