Champignons for the winter: the most delicious recipes for preparing blanks

Champignons for the winter: the most delicious recipes for preparing blanks

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You can prepare champignons for the winter in a variety of ways. All canned food turns out to be especially appetizing due to the amazing mushroom taste and aroma. To pamper your homemade with a delicious delicacy in the winter season, you need to choose the most suitable recipe. All of them are quite simple and do not require any special skills. The main thing is to adhere to the recipe and follow the sterilization rules in order to save the blanks for the winter.

What can be done with champignons for the winter

All kinds of ways to preserve mushrooms for the winter are available for modern housewives. Here is some of them:

  1. Freezing. An elementary method of harvesting for the winter, requiring only the appropriate preparation of mushrooms and the presence of a freezer. Mushrooms should be cleaned of films and debris. Before freezing, they must be rinsed, if desired, cut into slices, placed in the freezer in an airtight film or container.
  2. Champignon caviar is another excellent delicacy that can decorate a festive meal. To do this, according to the recipe, mushrooms and vegetables should be grinded, fried in oil with spices, and hermetically rolled up.
  3. To prepare the pate, in addition to champignons, you must take butter and boiled eggs. All products must be fried and thoroughly chopped into a homogeneous mass.
  4. Mushrooms with eggplant have an original taste that will please even gourmets.
  5. For those who love oriental cuisine, there is a recipe for preparing champignons for the winter in Korean. This requires the appropriate seasonings, hot spices, soy sauce.
  6. Like other mushrooms, champignons are delicious on their own - in a spicy or spicy marinade.
  7. Salting in its own juice for the winter makes it possible to enjoy the natural mushroom taste combined with spicy and spicy herbs.

Advice! Champignons for drying should only be cleaned of litter and films, never washed. You need to dry either in an electric dryer or in a well-ventilated area.

Champignons prepared for the winter are perfect for everyday meals and special occasions

How to cook champignons for the winter

In order for the blanks to turn out tasty and safe, you must carefully choose the raw materials and follow the proven rules:

  1. Champignons should be young and fresh. You should know that mushrooms, even in the refrigerator, can be stored no more than 5-7 days from the moment of collection, and at a temperature of +15 degrees and above, they begin to deteriorate after 1-2 days.
  2. Vegetables must be chosen fresh, not sluggish, without mold, rot and disease.
  3. It is best to take small mushrooms of the same size for preservation - so they do not have to be cut, and the appetizer will look more interesting.
  4. To prepare for canning for the winter, the mushrooms must be sorted out, the lower 1-2 mm legs must be removed, the films can be removed. Cut off dark and dented places. Rinse the mushrooms, but do not keep them in water for a long time - they gain moisture very quickly.
  5. Banks must be pre-sterilized in any convenient way, while choosing a container in such a way that open canned food is consumed in 1-2 days.

Advice! Canned mushrooms are best sealed with glass or double nylon lids. Metallic ones are capable of oxidizing under the influence of vinegar or lactic acid.

How to prepare champignons in wine for the winter

A delicious snack for the winter according to the original recipe.


  • champignons - 1.75 kg;
  • white wine - 0.7 l;
  • oil - 0.35 kg;
  • vinegar - 350 ml;
  • a mixture of peppers - 2 g;
  • salt - 28 g;
  • garlic - 3-4 cloves;
  • chopped greens to taste - 20 g;
  • bay leaf - 3-5 pcs.

How to cook:

  1. In a saucepan, mix the marinade from all products, except herbs, and bring to a boil.
  2. Put the mushrooms, cook over low heat for 15-25 minutes, until they become soft.
  3. Transfer to containers, add herbs, pour marinade under the neck.
  4. Cork hermetically.

After 2-3 days, an excellent snack for the winter is ready for use.

Such champignons can be eaten as an independent dish or as part of salads.

How to roll up mushrooms with bell pepper

Bulgarian pepper gives the delicacy a pleasant sweetish flavor and mild pungency.


  • champignons - 1.25 kg;
  • red and orange sweet peppers - 0.75 kg;
  • onions - 0.68 kg;
  • oil - 250 ml;
  • sugar - 65 g;
  • vinegar - 190 ml;
  • salt - 25 g.


  1. Peel, rinse, cut vegetables into slices or cubes.
  2. Mix the marinade in a saucepan and bring to a boil.
  3. Put onion, cook for 5 minutes, then pepper, after a quarter of an hour - mushrooms, simmer all together for 15-20 minutes.
  4. Arrange in containers, put in a basin or saucepan, pour water over a hanger.
  5. Sterilize under closed lids for 15-30 minutes, depending on the displacement.

Carefully remove the cans one at a time and roll up tightly. Blanks for the winter can be used in 3-5 days.

Advice! To prevent the glass from bursting during sterilization in a water bath, a folded towel or other thick cloth should be laid on the bottom.

When serving, garnish with fresh herbs, garlic rings

Spicy appetizer of champignons for the winter in jars

This recipe makes an amazing spicy appetizer for a festive feast.

You need to prepare:

  • champignons - 2.1 kg;
  • water - 1.65 l;
  • chili pepper - 24 g;
  • salt - 85 g;
  • sugar - 90 g;
  • garlic - 10 g;
  • vinegar - 95 ml;
  • bay leaf - 15 pcs.;
  • a mixture of different peppers - 25 g.


  1. Boil the mushrooms in salted water for 15-20 minutes. Small ones - whole, large ones should be cut. Throw in a colander to stack the broth.
  2. Mix the marinade from all the ingredients except the chili pods, boil for 5 minutes, lay out the fruit bodies.
  3. Cook for 3-6 minutes, then spread over prepared jars with one chili pepper at the bottom.
  4. Seal immediately and wrap with a blanket to cool slowly.

Important! For preparations for the winter, you should choose coarse gray or sea salt. Iodized and extra for canning cannot be used.

The severity of the finished dish can be adjusted by the amount of chili peppers

How to close fried mushrooms for the winter in jars

A great ready-made dish is made from fried mushrooms.

Have to take:

  • fruiting bodies - 2 kg;
  • salt - 100 g;
  • rosemary - 2-3 branches;
  • oil - 30-60 ml;
  • white or yellow onions - 0.3 kg.


  1. Cut mushrooms into quarters or slices, onions into rings.
  2. Pour oil into a preheated frying pan, fry the onion until transparent.
  3. Add champignons and rosemary, add salt, fry, stirring occasionally, until the liquid evaporates completely.
  4. Spread hot in containers, seal tightly.

Wrap the blanks in warm blankets for a day, and then put them in the cellar for the winter.

In winter, these mushrooms are popular and quickly leave the table.

Recipe for harvesting champignons with carrots

The sweet-mild taste of carrots adds spice to the dish. In addition, such a snack is a source of useful trace elements and vitamins.

You should prepare:

  • champignons - 2.4 kg;
  • carrots - 0.75 kg;
  • turnip onions - 0.37 kg;
  • salt - 65 g;
  • sugar - 45 g;
  • water - 0.65 l;
  • vinegar - 80 ml;
  • allspice - 1-2 g;
  • bay leaf - 3-6 pcs.

Cooking steps:

  1. Wash vegetables well, chop carrots on a Korean grater, onions - in rings or half rings.
  2. Put the fruit bodies in a saucepan, add water, let it boil, add all dry ingredients, onions and carrots, boil for 10 minutes.
  3. Pour vinegar, boil for another 5 minutes.
  4. Spread the still boiling workpiece in the jars, immediately cork.

Leave to cool under a warm blanket or jacket for a day.

When serving, you can sprinkle with fresh herbs, season with oil

How to roll up mushrooms with vegetables for the winter

An amazingly tasty and satisfying ready-made salad that can be served with boiled or fried potatoes, spaghetti.

Have to take:

  • champignons - 1.8 kg;
  • tomatoes - 1.25 kg;
  • carrots - 1.18 kg;
  • turnip onions - 0.95 kg;
  • sweet pepper - 0.37 kg;
  • vinegar - 128 ml;
  • salt - 32 g;
  • sugar - 115 g;
  • oil - 380 ml.

Cooking steps:

  1. Cut the fruit bodies into slices, boil in salted water for a quarter of an hour, drain the broth.
  2. Rinse all vegetables thoroughly, peel, chop into strips, grate carrots on a coarse grater.
  3. In a preheated skillet with oil, first fry the onions, then add carrots, peppers, tomatoes, mushrooms.
  4. Add all other ingredients, except vinegar, simmer over low heat for 35 minutes.
  5. Pour in vinegar, remove a sample, if necessary, add spices to your liking, cook for another five minutes.
  6. Place quickly in containers and roll up hermetically.

Leave the finished salad at room temperature for 1-2 days, after which you can take it out to a cool place

The most delicious recipe for champignons in tomato for the winter

Excellent mushrooms are made with tomato sauce.


  • champignons - 2.3 kg;
  • tomato sauce (or fresh ripe tomatoes) - 1.1 l;
  • white turnip onions - 1.9 kg;
  • oil - 230 ml;
  • salt - 45 g;
  • vinegar - 230 ml;
  • sugar - 160 g;
  • a mixture of peppers - 23 peas;
  • bay leaf - 3-4 pcs.

Preparation method:

  1. Cut the fruit bodies into slices, boil for a quarter of an hour, drain the broth.
  2. Cut the vegetables into strips, if fresh tomatoes are taken for the sauce, pass them through a juicer (you can take a meat grinder or blender and then rub through a sieve).
  3. Pour oil into a saucepan, simmer the onion until transparent, add all the other ingredients, pour in tomato sauce.
  4. Boil and simmer over medium heat, stirring occasionally, for half an hour.
  5. Arrange in containers, roll up immediately.

Advice! To gently transfer the contents of the pot to the jars, place the glass containers in a wide-bottomed bowl or on a cutting board and slide them as close to the stove as possible.

Pick from a store or make your own tomato sauce

How to prepare a mushroom hodgepodge for future use

One of the most popular winter preparations for the people is mushroom hodgepodge. It is quite simple to prepare it.

Have to take:

  • champignons - 1.4 kg;
  • white cabbage - 1.35 kg;
  • tomato paste (or sauce) - 130 ml;
  • tomatoes - 240 g;
  • vinegar - 45 ml;
  • oil - 230 ml;
  • salt - 65 g;
  • sugar - 56 g;
  • carrots - 0.45 kg;
  • white onion - 0.5 kg.

Cooking steps:

  1. Rinse the vegetables. Chop the cabbage into strips. Dice the onion and tomatoes.
  2. Grate the carrots coarsely. Boil the mushrooms in salted water for 10 minutes, drain the broth.
  3. In a frying pan with high sides or any other dish with a thick bottom, heat the oil, fry the onions and carrots until soft.
  4. Add cabbage, simmer for about an hour. Salt, add tomatoes and tomato paste, mushrooms.
  5. Simmer, stirring, for another half hour. Add the remaining ingredients 5 minutes until tender.
  6. Arrange the boiling hodgepodge in containers, roll up hermetically.

Wrap with warm clothes and leave for 24 hours until it cools completely.

In winter, it is enough to open the jar and put its contents on a plate.

How to close champignons with cucumbers and cauliflower for the winter

The refreshing taste of this hearty salad is inimitable. Preparing it for the winter is pretty simple.

Required products:

  • champignons - 1.45 kg;
  • cauliflower inflorescences - 0.95 kg;
  • cucumbers - 1.1 kg;
  • onions - 0.34 kg;
  • garlic - 10-15 g;
  • peppercorns - 3-4 g;
  • bay leaf - 4-6 pcs.;
  • salt - 55 g;
  • vinegar - 65 ml;
  • oil - 110 ml;
  • sugar - 35 g

How to cook:

  1. Rinse all vegetables well. Cut cucumbers and onions into rings or strips, garlic - into rings, champignons - into slices.
  2. Blanch the cabbage inflorescences in boiling water for 3-4 minutes, immediately after that immerse in ice water.
  3. In a bowl with a thick bottom and high sides, heat the oil, put all the food except vinegar, and simmer for 25-35 minutes.
  4. Pour in vinegar, after 2-3 minutes remove from heat and arrange in containers.
  5. Roll up immediately, without waiting for cooling.

Attention! The amount of vinegar indicated in the recipes is calculated for the table 9%. If the house has only 6%, then the layout should be increased by a third.

Cauliflower must be disassembled into inflorescences of any size

Storage rules

Subject to the recipe and storage conditions, homemade canned food is perfectly preserved until the next harvest. They should be kept in a place protected from sunlight, away from heating appliances. A cellar or heated veranda is perfect.

At a temperature of 4 to 15 degrees, the shelf life is 12 months. If the room is from 15 to 20 heat - 6 months.

Open canned food should only be stored in the refrigerator for no more than 4-7 days.


Champignons for the winter can be prepared in many ways. Excellent snacks are obtained by adding vegetables, spicy herbs, legumes. Recipes for making homemade canned mushrooms are pretty simple and don't require any special ingredients. It is necessary to store finished products in a cool, shaded place for no more than a year.

Watch the video: Garlic Mushrooms (May 2022).

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