Have you collected a large amount of mushrooms yourself and want to preserve them? We’ll tell you how to preserve mushrooms – it’s very easy!
Reduce the mushrooms
Pickled everything tastes very different. We have already given you tips for pickling hot peppers and shown a recipe that you can use to preserve cucumbers . With today’s tips, you can preserve mushrooms and then cook them in the normal way or process them into antipasti – so preserving is a great way to enjoy the wonderful taste of mushrooms all year round. Since you work with heat when you cook it, some of the vitamins and minerals are lost.
In principle, you can boil down or preserve any edible mushroom, whether chanterelles, mushrooms, red cap or porcini mushrooms – all edible forest mushrooms are suitable. It is best to use larger glasses for this, as mushrooms also have a certain volume. Classic disposable glasses with clip closures are popular . Mushrooms can be preserved for a maximum of two years if properly stored. Therefore, keep the glasses in a cool, dark place, for example in the basement. Also remember to put the preservation date on the labels so that you can always understand it. Nicely labeled, for example with the pretty Absofine gift tags , they are also a great gift!
Tip: The preserving jars from Mäser are particularly popular !
Boiling mushrooms – recipe
- 1 kg of mushrooms
- 600 ml of water
- 200 ml white wine vinegar
- 1 onion
- 3 bay leaves
- 1 tbsp salt
- 1 tablespoon of sugar
- 2 tsp mustard seeds
- 1 teaspoon peppercorns
First, clean the mushrooms. Remove dark bruises and the end of the stalk when cleaning. Large mushrooms should be halved or even quartered.
Put the mushrooms in a saucepan with cold salt water and heat it up. As soon as it begins to boil, the mushrooms should be blanched for another two minutes and then removed with a slotted spoon.
Put the water, vinegar, the spices and the onion strips in a large saucepan and heat the mixture. In total, the brew should cook for about 15 minutes.
Fill the drained mushrooms into sterile jars, leaving about an inch of space towards the lid.
Pour the hot but no longer boiling stock onto the mushrooms up to the edge of the glass and close the glasses immediately.