Preserving the harvest: Grandma's guide to mushrooms in brine
Are you returning from the woods with baskets filled with mushrooms? You can't use them all in current dishes. You need to prepare them for the winter. Drying, freezing, and pickling are well-known methods. Or perhaps you'll try mushrooms in brine? It's my grandmother's tried-and-tested method.
10 October 2024 13:28
Fresh wild mushrooms are delicious in meals, but preservation becomes necessary when you have an abundance. It's important to act swiftly after returning home as mushrooms shouldn't be stored for long—two days at most. The most common strategies are drying and freezing. The method of immersing mushrooms in brine is somewhat forgotten. However, this straightforward method from my grandmother is worth knowing, as it helps mushrooms retain their natural flavour and aroma.
How to make mushrooms in a jar without vinegar?
The mushroom recipe in a jar without vinegar is useful when preserving freshly picked porcini, birch boletes, bay boletes, or chanterelles from the forest. You can also store slippery jacks this way, but remember to peel the skin from their caps. Saffron milk caps will also retain their flavour in brine. Salted mushrooms in jars for the winter can develop even more flavour. Simply season the brine with garlic, allspice, or bay leaf, as these are typical mushroom spices. If you wish to alter the taste, consider rosemary, thyme, or tarragon.
Important! Mushrooms in brine will be useful for various dishes, from soups to dumplings and sauces. Before using, simply rinse or soak them to remove excess salt.
Mushrooms in brine
Ingredients:
- 2 kg fresh mushrooms
- 1 litre water
- 300 g salt
Preparation method:
- Carefully sort, clean, and wash the mushrooms. Boil in a large pot for about 15 minutes, then drain and place in sterilised jars.
- In a saucepan, boil water with salt, stirring until the crystals dissolve.
- Pour the brine over the mushrooms and seal the jars. Pasteurise for 30 minutes, then set aside to cool.
