Preparation of volnushka mushrooms for the winter. How to deliciously preserve volushka: detailed recipes for mushrooms. Reviews: “Soak in water for three days”

Volnushki belong to the conditionally edible mushrooms of the Russula family. There are two types of mushrooms. Before preparing them for food, long heat treatment can be avoided. It is necessary to salt volushki for the winter using a certain technology, following the recipe. Then the dish will turn out delicious, and the mushrooms will be crispy and juicy.

Appearance of the wave

A common mushroom, often found in forest thickets and clearings. Volnushki grow in large families of 10-15 pieces in one place. As the mushroom grows, the cap becomes flat, with a dimple in the center. The cap of a large mushroom does not exceed 15 centimeters in diameter. Has a pinkish tint.

The height of the leg can reach 4 centimeters. The big wave has an empty leg inside.

White volnushka grows in well-lit meadows, pink - in dark and damp places. The growth period is from mid-July to the end of August.

Volnushki are very fragile mushrooms and can be easily damaged when harvested.

Basic rules for salting

Volushka mushrooms can be salted different ways. At gross violation rules severe poisoning does not threaten, but gastrointestinal upset is guaranteed. When cooking, it is important to adhere to the following rules:

During mushroom season you can find in the forest great amount different mushrooms. Some people prefer to take only White mushroom and boletus, but most willingly collect all edible options, including milk mushrooms and milk mushrooms. These mushrooms are good for pickling for the winter, but housewives have a reasonable question: how should they pickle the mushrooms so that all the bitterness of this mushroom goes away?

Salting trumpets for the winter is a simple and easy task if you follow all the rules of both the procedure itself and preparatory activities. In addition, this variety of mushrooms does not require thorough cleaning and trimming: it is enough to rinse the mushrooms thoroughly and soak them.

Volushka mushrooms come in pink and white flowers. Experts point out that they should be pickled separately, so before getting down to business, the mushrooms should be sorted. In addition, it is recommended to cut large specimens in half so that they do not differ much in size from small ones.

Before pickling mushrooms, they should be properly prepared. Compliance with technology pre-treatment is considered the main condition for the success of subsequent salting:

The mushrooms themselves are usually not very dirty - they just need to be cleaned of blades of grass, forest debris, and leaves. Experienced housewives recommend doing this with a toothbrush and very carefully, since this variety is fragile and easily breaks and crumbles.
In order to remove bitterness (this mushroom is distinguished by the fact that it contains sufficient quantity bitter juice) volushki should be soaked in cold water. A mushroom soaked for several days completely releases its bitterness, which significantly improves its taste. taste qualities. Prepared volushki should be soaked in cold water so as to cover them completely, and set aside in a cool place for a couple of days.
It is recommended to change the water at least five times a day, otherwise mold will form on the surface. How long it takes to soak the mushrooms before salting depends on the readiness of the mushrooms for processing. On about the third day, the caps become plastic, losing their original fragility - this is a signal that you can start salting the caps.

Subsequent salting of volushki in a cold way involves soaking them before salting in water with the addition of table salt or citric acid, or you can do both.

Cold waves

You can pickle volnushki in different ways. The cold salting method is considered popular. It has long been practiced by our ancestors in villages and settlements, where they prepared a lot of mushrooms so that they would last throughout the winter. Therefore, the main condition for successful cold salting of volushki is considered to be the presence of a cellar and wooden tubs. Initially, you need to prepare the ingredients in the following proportions:

trumpet mushrooms – 3.5 kg;
table salt – 100 gr.;
citric acid – 6 g;
cumin – 10 g;
dill seed – 25 gr.;
cabbage leaf - a couple of pieces.

Recipe for salting “cold” trumpets:

Cleaned and prepared mushrooms should be soaked in sour-salt water for three days.
Salt is mixed with cumin and dill seeds.
The water is drained, the mushrooms are placed in the prepared tub with their caps down, sprinkling each layer with a mixture of salt and seasonings.
The layers are covered on top cabbage leaves, lay a wooden press.
They take the tubs to the cellar, where they are left for a couple of months. After this period, the mushrooms are ready for consumption.

Before serving, the volushki are soaked in clean water, otherwise they will be over-salted.

Hot salting methods

Methods for delicious salting of volushki are not limited to the cold method in barrels. You can salt volushki for the winter in jars using the hot or cold method.

Preservation of tremors hot method done in banks. First you need to prepare the ingredients:

one and a half kilograms of volushki;
a pair of currant leaves;
a pair of carnations;
several cloves of garlic;
three bay leaves;
2 pcs. peppercorns and allspice;
liter of water;
30 gr. salt.

Hot pickling of mushrooms is done using the canning method and following the following sequence of actions:

Washed and cleaned volnushki are soaked for a couple of days.
After removing the liquid from the mushrooms, they are poured with a liter clean water, bring to a boil and boil for a quarter of an hour.
Then strain through a colander, place in a clean enamel bowl, and cover with currant and bay leaves.
Cover with a mixture of salt, pepper and cloves and lay out chopped garlic cloves.
The broth in which the mushrooms were cooked is brought to a boil again, poured in, and pressure is set.
After cooling, put it in the refrigerator for a day.
Clean and sterilized hot jars are filled with mushrooms and sealed.

It is easy to store such mushrooms at home: it is enough to ensure the temperature does not exceed 18 degrees, and the salted product will remain fresh, crispy and aromatic for many days.

Cold method in jars

You can salt volushki in jars without preliminary hot processing. The mushrooms turn out to be just as tasty as if you use the hot pickling method.

The ingredients should be prepared based on:

a couple of kilograms of volushki;
40 gr. salt;
horseradish leaf and a couple of bay leaves;
cup vegetable oil.

How to pickle such volushki:

Pre-soaked mushrooms are placed in prepared sterilized jars, sprinkling each layer with salt, horseradish leaves and bay leaves.
Vegetable oil is brought to a boil and poured into jars. Cover with hot plastic lids and put the ready-salted mushrooms in the refrigerator.

They are just as tasty as hot-salted volushki. But at the same time, the product will not darken as a result of heat treatment, retaining not only the taste, but also the color.

frozen mushroom

In order to stock up on volnushki for the winter, you can freeze them. The quantity does not matter if the owners have enough space to store frozen products.

Before you start freezing, you should soak the mushrooms for several days in salty-acidic water.
The prepared material is filtered and sent to containers for freezing, spread out in a thin layer. After the mushrooms have been frozen completely, they are sent for permanent storage in the freezer.
You can store such volushki all winter; before eating them, you should defrost them in natural conditions, for example, on the bottom shelf of the refrigerator.

To prepare food from such mushrooms, you should boil them. You can simply fry it in vegetable oil with onions or add it to other dishes.

Each housewife prefers her own proven method of salting volushki for the winter, which is most to the taste of her household and friends.

How to salt volushki at home for the winter using cold and hot methods, if there is a certain bitterness in their taste? Everything is very simple, before salting they must first be soaked, during which all the bitterness will come out. How to do it correctly, and also best recipes We will present salting of tremors in this article.

They are conditionally edible mushrooms. Most often, this type of mushroom is salted cold or hot, the difference being the time the snack is ready after the product begins to be salted.

Preparation in 4 stages

Before you start pickling, you need to prepare the mushrooms. This happens in 4 stages. The taste and safety of the finished product will depend on the quality of preparation. It is necessary to soak the volushki for at least 48 hours so that all the bitter milky juice comes out. Let's take a closer look:

Sorting. The collected mushrooms must be divided by type and size. White and pink ones are salted separately.

It is better to select young fruits - Volzhanka, which have pleasant taste. Old and overripe mushrooms are no longer the same, they don’t have the same taste.

Cleaning. First, carefully, so as not to damage the caps, using a toothbrush and knife, you should clean the mushrooms from debris and cut off 2/3 of the stems. After this, rinse well to remove any remaining debris.

Soaking. This is a key stage. Without it, the pickle will not be tasty. This process will take at least 2 days. In an enamel container, fill the mushrooms with water so that the water level is 5 cm higher. Oda should be salted. If in the future the mushrooms will be cold-pickled, then you need to add citric acid in the following proportion: per 1 liter of water, 2 g of citric acid and 10 g of salt. It is necessary to change the water 5-6 times a day so that the mushrooms do not turn sour. The container with the waves is covered with a piece of gauze and left in a cool place.

Control wash. After soaking, mushrooms must be thoroughly rinsed using cold water.

Then discard the fruits in a colander to drain excess liquid. After these manipulations, you can proceed to salting.

Important! You can understand that mushrooms can be salted “by touch.” Take one copy out of the container and carefully press on the cap. For well-soaked Volzhanka, it should bend gently, but not break. If mold appears in the container, then the mushrooms are spoiled. Even after thorough washing, they should not be salted.

Cold salting

The recipe below makes very tasty mushrooms. You can prepare only the mushrooms in this way, or you can add other mushrooms. The aroma and taste are obtained by adding the following ingredients:

10 kg of tremors;
5-7 oak leaves;
a bunch of dill;
3-4 buds of cloves;
10 g allspice;
0.5 kg salt.

The salting process step by step:

Hot salting

Only firm and fresh mushroom caps are used in this recipe. The advantage of this recipe is that the fruits will be ready fast, compared to the cold method, since boiled mushrooms are used. Here's what you'll need:

5 kg of volushki;
5-7 currant leaves;
3-5 cloves of garlic;
1.5 tbsp. spoons of salt;
1 liter of water.

Salting process:

Watch the video! How to salt volnushki using the hot method

Combined salting option

This method is perfect for pickling mushrooms. The leaves make them aromatic and very tasty. At the same time, the cooking time is reduced, and the crunch of the mushrooms is completely preserved.

To prepare you need:

5-6 kg of mushrooms;
2 liters of filtered water;
2 heads of garlic;
160 g salt;
6-8 currant leaves;
laurel;
a bunch of dill and horseradish leaves.

Preparation:

How to salt volushki for the winter in banks

Required:

2 kg of volushki;
40 g salt;
2 leaves of horseradish;
4 things. bay leaf;
200 ml vegetable oil.

Step-by-step preparation:

All ingredients must be prepared in advance, soak the mushrooms for 2-3 days, remembering to change the water every 4-6 hours.
Sterilize and dry jars in advance.
Arrange mushrooms with salt in layers.
Bring the oil to a hot state.
Pour into jars, onto mushrooms laid out with salt.
Cover with a lid and place in the refrigerator.
The pickle will be ready in 2 months.

Watch the video! How to pickle volushki for the winter

How to pickle volushki?

There are practically no differences between salting and pickling volushki. The process of pickling is especially similar to hot salting. Here recipe.

Required:

1 kg of mushrooms;
0.3 l of water;
1 tbsp. spoon vinegar essence 70%;
15 g sugar;
10 g salt;
3 pcs. bay leaf;
2 g each of cumin and dill;
7 pcs. carnation;
10 black peppercorns.

Step-by-step preparation:

Prepare ingredients and soak mushrooms.
Place the container with water on the fire for 2 minutes, add herbs and spices.
Add mushrooms and cook for 10 minutes.
Lay out the finished product to banks, add vinegar at the rate of 5 ml per 1 liter of finished product.
Pour over the marinade in which the mushrooms were boiled.
Cover with lids and store in the refrigerator or cellar.

Watch the video! Pickled trumpets

Waves for the winter

Most often you can find pink and white waves. They grow under coniferous trees. Before eating, they must be boiled, and only then subjected to culinary processing. Today we will talk about ways to prepare these mushrooms and how to pickle the mushrooms for the winter.

Volnushki are in demand among many chefs. Thanks to their delicate taste and meaty texture, these mushrooms can safely be called one of the most delicious. They taste somewhat like milk mushrooms and are especially tasty when salted. Therefore, first of all, we suggest salting them. How to pickle volushki?

Type of dish: preparation for the winter
Subtype of dish: dish made from tremors.
Number of servings out: 6-8 servings.
Weight ready-made dish: 600 g.
Cooking time: .
National cuisine to which the dish belongs: Russian.
Energy or the nutritional value dishes:

Necessary ingredients for preparing a dish from tremors

Mushrooms – 700 g
Allspice – 10 pieces
Bay leaf – 5 pieces
Garlic – 3 cloves
Salt – 2 tbsp. l.
Fresh herbs

How to prepare trumpets for the winter - recipe with photos

What to cook from volushki, recipe No. 1 (hot method)

As mentioned earlier, volnushki are a little bitter. To remove the bitterness, soak them in cold water for three hours. After this, drain the water and rinse the mushrooms thoroughly. To make the process go faster, use a new dishwashing sponge or piece of foam rubber.
Place the peeled mushrooms in a saucepan, add water and cook for half an hour. Then drain the water, rinse the mushrooms again and cook again. When the water boils, add salt and pepper.
Next, you need to sterilize the jars: pour boiling water over them, and throw the lids into boiling water.
Place garlic at the bottom of each jar. Bay leaf and greens. Fill the container with mushrooms, and pour the water in which they were boiled on top. Screw on the lid and put it in a dark place. Can be consumed one month after salting.

Volnushki, pickling recipe No. 2 (cold method)

Salting tremors for the winter - recipe

Ingredients:

Mushrooms – 3 kg
Currant leaves
Salt – 3 tbsp. l.
Vegetable oil

Preparation

If you want the volushki not to darken, it is better not to cook them at all. The ideal method is soaking. Soak the mushrooms in salt water for three days; you will need to change the water and rinse them twice a day.
Then drain all the water, sprinkle with salt, mix and place in jars mixed with horseradish and currant leaves. Fill with vegetable oil, so the air will not come into contact with the mushrooms and they will not darken. Roll up the canned food and put it in a cool place. You can eat it in two months.

What else can you make from tremors?

What to cook from trumpets for the winter - recipe with photos

Vitamin salad with mushrooms and vegetables

You will need:

Fresh spinach – 150 g
Salted volnushki – 200 g
Cherry tomatoes – 200 g
Arugula – 150 g
Sesame oil – 4 tbsp. l.
Lemon juice – 2 tbsp. l.
Sesame seeds – 2 tbsp. l.

Preparation

Wash the greens and dry them on a paper towel. We wash the volnushki under running water.
Lightly fry the sesame seeds in a hot frying pan.
Wash the tomatoes and cut them in half.
Prepare the sauce: mix sesame oil, lemon juice, salt and pepper. If it turns out to be very concentrated, then dilute it with a little water.
Place vegetables mixed with mushrooms on a plate, pour dressing on top, sprinkle with sesame seeds.

How to prepare trumpets: video

This video clip shows detailed description trumpet mushrooms.

A simple recipe for making tremors at home

Volnushka is a delicious, nutritious mushroom. The taste characteristics are very similar to milk mushrooms and are not much inferior to saffron milk caps. But many people doubt that the mushrooms belong to the conditionally edible mushrooms and have well-founded concerns about the safety of their consumption. Is it possible to fry, marinate, and salt volushki? The question is not easy, but not for experienced mushroom pickers and cooks who know how to properly prepare these mushrooms.

The fact is that the taste is bitter and can be dangerous. This is due to the fact that conditionally edible mushrooms contain caustic substances, which not only affect their taste characteristics, but can also cause eating disorder. If the cooking recipe is not correct, you may encounter unpleasant phenomena such as nausea, abdominal pain, and diarrhea. The severity of poisoning depends on the characteristics of the body, existing gastrointestinal diseases, and the size of the portion eaten.

In order to prevent poisoning and prepare a tasty, safe dish, volushki must be subjected to special treatment. To do this, the mushrooms are soaked and boiled.

How to prepare volushki for frying?

Any recipe begins with sorting out the mushrooms, clearing them of debris, and cleaning them. You can fry small-sized mushrooms, with a cap diameter of 3-5 cm. Before this, remove the skin and the “skirts” under the cap. The stems of small mushrooms can be left, but those of large ones can be separated. The tip of the leg must be cut off.

The sorted mushrooms are washed under running water, removing adhering moss, pine needles, leaves, and specks with your hands. Poured cold water and soak for 6-12 hours to remove the bitter taste. To be on the safe side, it is advisable to change the water to fresh water a couple of times during this time.

Many people advise soaking the waves for much longer - for 24-48 hours, changing the water every 8-10 hours. It is not necessary to follow this recommendation, since in the process of prolonged soaking not only the taste is lost, but also the characteristic mushroom aroma of the product.

Next, the recipe for preparing mushrooms for frying includes the step heat treatment. After soaking, they are washed again in running water, thoroughly squeezed, and placed in a large saucepan. Pour in clean salted water (1 tablespoon of table salt per 1 liter of liquid) and cook from the moment of boiling for 30-40 minutes. The fire under the pan can be set to a minimum so that only a quiet bubbling of water is observed.

Quick frying method

A very simple recipe with no unnecessary ingredients. To deliciously fry mushrooms, they must be combined with onions, add a little salt and pepper. For 1 kg of boiled mushrooms, 2 small onions will be enough. Spices can be added to fried tremors to taste.

Recipe:

Peel the onion and cut it into thin strips or small cubes.

Heat the frying pan, fry the onion in butter or corn oil 5 minutes.

The volnushki are cut into wide strips. Small mushrooms can be fried whole.

The mushrooms are sent to a frying pan, mixed with onions, and fried for 5-7 minutes until golden brown. Add some salt and pepper.

In general, little time is spent on preparation. If you do not take into account the pre-cooking stage, you will have to stand at the stove for no longer than 15 minutes. You can eat fried volushki with home-style potatoes, rice, or stewed meat.

Mushrooms in sour cream

This recipe is especially loved by the people, since even a novice cook can cook volushki in sour cream, and the taste of the finished dish is amazing. You need to fry the mushrooms in butter (3x3 cm cube per 1 kg of mushrooms). In addition, you will need to take:

Onions – 2 pcs.

Garlic – 3 cloves.

Small carrots – 1 pc.

Full-fat sour cream – 700 ml.

Dill + parsley – 1 small bunch.

Salt - to taste.

Ground black pepper – 1 tsp.

Recipe:

Volnushki are soaked, washed, boiled in salt water, and dried.

Peel the onion and garlic cloves and chop them.

Peel the carrots and grate them with shavings on a coarse grater.

The volnushki are cut into strips.

The greens are finely chopped.

Heat a frying pan and place it on it butter, chopped garlic and chopped onion.

Fry for 3-5 minutes.

Pour mushrooms and carrots into the pan and stir.

Continue frying for another 5-7 minutes, stirring the mixture occasionally.

Add some salt and pepper.

Pour in sour cream, mix well with the rest of the ingredients and simmer the dish under a closed lid for 3 minutes on low heat.

You can serve and eat this dish with potatoes, vegetables, rice, and fish.

Deep-fried volnushki

This recipe is an excellent choice for a buffet or formal feast. Deep-fried volushki not only taste incomparable, but also look very presentable. You need to prepare the dish from the following ingredients:

Large waves – 10 pcs.

Flour – 1 cup.

Mustard (powder) – 1/3 tsp.

Dried onions – 1 tsp.

Dried garlic – 1 tsp.

Ground paprika – 1 tsp.

Egg – 1 pc.

Fresh milk – 75-80 ml.

Salt, ground black pepper - to your taste.

Vegetable oil for deep frying.

Recipe:

The volnushki are cut lengthwise into two parts, soaked, boiled, and dried.

Divide the flour in half. Mushrooms are rolled into one part.

The remaining half of the flour is mixed with vegetables and spices.

Combine the egg and milk and beat well.

Oil is poured into a deep frying pan and heated.

Mushrooms are dipped in the egg-milk mixture, then rolled on all sides in flour with spices.

Fry in hot oil until golden brown.

To remove excess fat, after frying, you need to place the mushrooms in batter on a paper towel. Serve with sour cream or cream sauce.

Volnushki fried for the winter

But if the mushroom harvest is rich, you can do it for long-term storage Fried volushki. The technology for preparing the workpiece is quite simple.

Before frying, the volnushki are soaked and boiled, as usual. Separately prepare onions and carrots. The quantity of these products can be taken at your discretion. The more of them there are, the sweeter the taste of the finished dish will be; the less onions and carrots you add to the preparation, the crispier the fritters will be.

Vegetables are fried in a small amount of vegetable oil until half cooked. Then the mushrooms, cut into pieces, are placed in a hot frying pan. Mix everything well and fry over medium heat until all the liquid has evaporated. Add a little more vegetable oil and mix.

Now you need to pour a little sweet into the pan tomato sauce. The best option- Krasnodar. Mix the dish well, cover with a lid and simmer for 5-6 minutes.

The mushrooms are ready for the winter. All that remains is to place them in sterilized jars, compact them well, and pour in the liquid remaining in the pan. Before sealing, add 2 tsp to each jar. table vinegar. The workpiece is immediately rolled up, cooled in air and sent for storage in the cellar.