9 great recipes for preserving mushrooms or how to enjoy your favorite delicacy all year round!

The mushroom harvest was plentiful, but what about them now?

For the winter season, we can preserve mushrooms in several ways, by freezing, drying or sterilizing.

Get inspired by our best recipes for canning mushrooms.

You will enjoy!

Instructions for a sweet and sour pickle for canning mushrooms

Prepare this simple sweet and sour pickle, which you can then use in various canning recipes.

You will need

• 300 m of water
• 200 ml of vinegar
• 10 g of sugar
• 10 g of salt
• spices to taste (allspice, whole pepper, bay leaf, thyme, mustard seed)

Preparation process

1. Pour water into the pot and start heating it.
2. Add the other ingredients and bring to a boil.
3. Boil everything for about 5 minutes and then let it cool.

Pickling mushrooms

Almost all types of mushrooms can be pickled in vinegar (excellent ones are boletus, ryzka, toadstools and all porcini mushrooms). Always put only one type in the jars.

For 8 glasses with a volume of 200 ml, you will need

• 2 kg of small mushrooms, chopped
• 2 carrots, cut into rounds
• 3 onions, cut into rounds
• salt to taste
• 250 ml of vinegar
• 1 tablespoon of salt
• 2 spoons of granulated sugar
• 10 black pepper balls
• 3 balls of allspice
• 1 tablespoon of mustard seed
• 2 bay leaves

Preparation process

1. Put 750 ml of water and all the other ingredients for the marinade (vinegar, salt, sugar, black pepper, allspice, mustard seeds and bay leaves) into the pot.
2. Boil for five minutes and keep hot.
3. Meanwhile, bring salted water to the boil in a large pot and immerse the sliced mushrooms in it for two minutes.
4. Drain and pour into hot, clean glasses.
5. Add carrot and onion rings, cover with hot pickle.
6. Cap and turn upside down.
7. This ‘canning’ method should be enough – if some of the jars leak or the lids have bulged, place them in the baking dish (lids up), fill about a third with hot water, preheat the oven to 80°C and canning for twenty minutes.

Instructions for storing fried food

If you are a fan of fried food, then the following recipe will definitely come in handy. Thanks to it, you can add canned mushrooms to the pot with eggs at any time and have this delicious dish ready on the table in 5 minutes.

You will need

• a teaspoon of salt
• a teaspoon of cumin
• spoon of lard
• approx. 400 g of mushrooms

Preparation process

1. Clean the mushrooms, cut them and season with salt and cumin.
2. Simmer them in lard until all the water evaporates.
3. Pour the still-hot mixture into jars, cover and preserve for an hour at 90 °C for two days in a row.

Canning mushrooms in the oven

You can also cook mushrooms in the oven. This is an easy method and our tutorial will make it a breeze!

You will need

• mushrooms of your choice
• pickle from the beginning of the article
• jar
• deep plate
• towel

Preparation process

• Sterilize all necessary canning jars and lids.
• Preheat the oven to 80 degrees Celsius.
• Chop the mushrooms and boil them in salted boiling water for two minutes.
• Press the mushrooms into the jars and cover with the pickle.
• Tightly tighten the lids and place the jars on a tray lined with a tea towel.
• Fill about a third of the glasses with water and place the tray in the oven.
• Bake for 15-20 minutes.
• After removing the tray from the oven, turn the jars upside down and let them cool.
• Store in a cellar or pantry.

Canning mushrooms in a microwave oven

Preserve your mushrooms in the microwave! Want to know how? Then follow our instructions!

You will need

• mushrooms
• infusion
• canning jars and lids
• plastic bowl

Preparation process

• First of all, sterilize the canning jars, including the lids.
• Prepare the pickle as you like.
• Cut the mushrooms and boil them in salted boiling water for two minutes.
• Stuff them into glasses and cover with pickle (you can optionally add spices to taste).
• Wipe the edges of the jars and tighten the lids tightly.
• Put the glasses in a plastic bowl in the microwave.
• Set the microwave oven to the highest power setting – usually 700 Watts.
• For one glass, turn on the microwave for 6 minutes – double the time with each additional glass.
• Once the mushrooms are cooked, take out the jars and turn them upside down.
• After cooling, store them in a cool, dark place.

Canning mushrooms in their own juice

Not a fan of pickles? Then cook the mushrooms only in their own juice!

You will need

• mushrooms
• salt
• canning jars with lids
• canning pot with a thermometer

Preparation process

1. First, sterilize all the jars – including the lids.
2. Clean the mushrooms and cut them into thick slices.
3. Put them in a pot of boiling water and heat them for 20 minutes on a low flame.
4. They will release juice in which they will stew beautifully.
5. Place the mushrooms and their juice in sterilized jars.
6. If they did not release enough juice, you can top up the glasses with water.
7. Wipe the edges of the jars with a paper towel and seal.
8. Place in a crock pot – stack them about an inch apart.
9. Cook just below boiling point for about an hour.
10. Then take the jars out and let them cool.
11. Repeat the next day, but only 30 minutes of canning will be enough.

Other methods of preserving mushrooms

We also have other instructions for you on how to preserve mushrooms for worse times, without canning them.

Frozen mushrooms

You will need

• mushrooms in any amount you can fit in your freezer
• lemon juice

Preparation process

1. Clean the mushrooms, wash them and sprinkle them with lemon juice (they keep their nice color).
2. Bring the water to a boil, put the mushrooms in a steam sieve for 2 minutes,
3. After cooling, spread the mushrooms on a baking sheet and freeze for 2 hours, this way they will not be frozen together and you can take them out in any quantity.

Pickled mushrooms

You will need

• 220 g of young, firm mushrooms (champignons, boletus mushrooms, young mushrooms, chanterelles, porcini mushrooms)
• 1/2 cup extra virgin olive oil
• 1/2 cup red wine vinegar
• 1/2 teaspoon whole black pepper
• 1/4 teaspoon coarse sea salt
• 14 sprigs of fresh thyme

Preparation process

1. Wash the liter mason jar and its lid in hot, soapy water and dry well.
2. If the mushroom stems are firm and fleshy, leave the stems intact and trim only the ends of the stems.
3. If the mushroom stems are not firm and fleshy, trim the stems completely and discard or save them for vegetable stock.
4. Cut the mushroom caps into 6 mm slices or quarters.
5. In a saucepan over medium-high heat, combine 1/4 cup oil, 1/4 cup vinegar, peppercorns, salt, and thyme and bring to a boil.
6. Cook for 2 minutes, then add the mushrooms, reduce the heat to low and cook, turning the mushrooms, for exactly 2 minutes.
7. Place the mushrooms and hot liquid in a jar.
8. Add remaining 1/4 cup oil and 1/4 cup vinegar.
9. Cover the jar loosely with aluminum foil and let it cool to room temperature.
10. Discard the foil and seal the jar.
11. Refrigerate for at least 24 to 48 hours to allow the flavors to meld.
12. Due to the low temperature, the oil will solidify somewhat, but will liquefy again at room temperature.
13. Mushrooms loaded in this way can last up to 3 months in the refrigerator.
14. (Pickled mushrooms can last up to 3 months in the refrigerator.
15. You can serve them as a luxurious appetizer together with smoked meat and olives.

Dried mushrooms

You will need

• any number of mushrooms
• broth / milk / water

Preparation process

1. Always soak dried mushrooms in milk, water, or meat or vegetable stock beforehand.
2. Once the mushrooms have absorbed the liquid, you can process them further.
3. Chop them into smaller pieces and spread them on sheets with newspaper.
4. Cook delicious soups from dried mushrooms.
5. Just don’t steam them!

And how did you like today’s recipes? Write to us in the comments!