Methods and recipes for pickling rowan mushrooms for the winter (+20 photos)

Tricholomae are considered a very common species, but most novice mushroom pickers avoid these unusual mushrooms, fearing they might be confused with their poisonous relatives. Experienced mushroom pickers know that edible varieties are excellent for a wide variety of dishes.

Rowan mushrooms can be boiled, marinated, salted, fried, and added to salads. They're quite simple and easy to prepare, and the dishes are aromatic and delicious. Once you've learned the basic preparation techniques, you can experiment with adding new ingredients as you cook.

Distinctive features of edible rowan mushrooms

Edible and poisonous rowan mushrooms are very similar in appearance, making it difficult for inexperienced mushroom pickers to choose. There are several differences that can help determine whether a mushroom is edible. First, look at the cap's color. If it's pure white and without any tint, it's poisonous. Only colorful mushrooms should be picked: those with pink, purple, violet, and other hues. Poisonous varieties have a pungent odor.

Among the Trichomycetes, the most popular is the gray Trichomycetes (or mouse Trichomycetes, or serushka). Its fleshy cap is rounded, but with age it becomes uneven and flat, with a slightly flattened mound in the middle. The cap diameter varies from 4 to 12 cm.

This species has a dark gray color, sometimes with a purple or green tint. The stem can reach 15 cm in length, and its surface is covered with a light bloom. As the mushroom matures, the stem becomes hollow and lighter in color, and in good light, it takes on a grayish-yellow hue. The cut surface of the merrus takes on a yellowish tint and has a subtle aroma.

Useful properties and restrictions on use

Edible varieties of rowan mushrooms are considered dietary products that help improve gastrointestinal function, have a positive effect on liver function, and help the body get rid of toxins and waste.

Chemical analysis of the mushrooms revealed that they possess antiviral, antibacterial, anti-inflammatory, and antioxidant properties. This product is beneficial for people with diabetes, rheumatism, genitourinary diseases, and cancer.

Preparation and processing of mushrooms

First, the forest bounty is carefully inspected and cleaned of leaves, debris, and other contaminants. Wormy specimens should be avoided, or damaged areas should be carefully trimmed. The lower part of the stem should be trimmed off each mushroom, as it is considered unsuitable for cooking. The harvested mushrooms are thoroughly rinsed under running water and then soaked for three to five hours.

Soaking time depends on the specific type of rowan mushroom. For example, purple rowan mushrooms are left in water for no more than three hours, as this variety is not bitter. Most varieties should be soaked for three days, with the water changed twice a day. After soaking, the mushrooms are rinsed again and cleaned of any remaining dirt. The mushrooms are lightly dried and cut into small pieces, while smaller ones can be used whole.

Methods for pickling rowan mushrooms for the winter

Fans of pickled mushrooms know many recipes for pickling rowan mushrooms for the winter. Their aroma and flavor depend on the ingredients and quantities added to the pickle.

Hot

Most homemakers prefer to boil mushrooms before pickling, as this process prevents harmful substances from entering the body. Pickling is carried out as follows:

1. Place the clean and chopped rowan mushrooms in a large container, fill it with slightly salted water and place it on the stove.
2. After boiling, cook for about five minutes and drain in a colander.
3. The fruits are placed back into the pan and covered with clean water, salted and boiled for 30 minutes.

   

4. A few minutes before it’s ready, add 2-3 sprigs of cloves, allspice, dill umbrellas and a couple of bay leaves.
5. The stove is turned off and the mushroom mixture is left to infuse for about 15 minutes.
6. Place currant, cherry, and horseradish leaves, black peppercorns, and other desired spices in a prepared bowl. Some cooks add chopped, peeled horseradish roots, which imparts a distinctive flavor to the dish.

   

7. Place the finished product in a container and pour in the brine in which the mushroom mixture was cooked. Close the container tightly with a lid.

The finished mushrooms are transferred to a cool place. The pickled mushrooms can be tasted only after a week.

Cold

Before pickling, rowan mushrooms should be thoroughly soaked. To do this, place them in a large container and fill it with water. Cover the container with a lid or cloth. Leave the mushrooms in the water for three days, changing the water periodically. The main sign that a product is ready for pickling is the firmness of the cap. A well-soaked specimen should not break. The cold method consists of several stages:

• Place the mushrooms cap-side down, each layer should not be thicker than 6 cm;
• the layer is sprinkled with spices and salt;

  

• the container is closed and a weight is placed on top;
• after a few days, add a new layer, and do this until the container is completely filled;
• The rows are filled with a saline solution and tightly closed.

Dry

The dry method is very similar to the cold pickling method, except the mushrooms should be soaked in their own juices, not water. To do this, take clean mushrooms and place them cap-side down in a large container. Line the bottom of the container with horseradish leaves and dill umbels.

First, generously salt the bottom of the dish. Salt each subsequent layer and add spices to taste. Cover the final layer with horseradish leaves and dill, cover with a clean cloth, close the lid, and apply a weight.

After a few days, check to see if any mushroom juice has appeared in the container. If there's too little, replace the weight with a heavier one. You can only taste the mushrooms after 30 days.

Recipes for dishes using rowan mushrooms

Fried potatoes with mushrooms are delicious. To prepare this flavorful dish, you'll need the following ingredients:

• 0.5 kg potatoes;
• 0.5 kg of rowan mushrooms;
• 50 g butter;
• dill;
• onion;
• spices and salt to taste.

Clean the mushrooms, wash them, slice them, and boil them for five minutes. Drain the water, then add fresh water and boil for another 15 minutes. Meanwhile, prepare the potatoes. Peel them, cut them into small slices, and boil them until half-cooked.

Place butter in a preheated frying pan and fry the mushrooms for about five minutes. Add all ingredients to the pan, season with salt, and mix well. Cover and fry over low heat for about 10 minutes. The dish is ready when the potatoes are golden brown. A pinch of fresh dill and fried onions are often added to the finished dish.

Pickled purple rowan mushrooms make a stunning salad that will be a stunning addition to your holiday table. To prepare, you'll need:

• 500 g pickled rowan mushrooms;
• 100 g canned green peas;
• 100 g green onions or two medium onions;
• mayonnaise;
• 3-4 boiled eggs.

All ingredients are chopped and mixed with mayonnaise and peas. Seasonings are added to taste. For a holiday table, you can make this salad in layers, mixing each ingredient separately with mayonnaise.

Answers to frequently asked questions

Pickling wild mushrooms is quite simple. Just follow the basic rules and recommendations for preparing and pickling them. Rowan mushrooms, prepared for future use, make a great addition to the holiday table.