Mushrooms salted for the winter cooking recipes. Salting mushrooms (salting mushrooms in a cold, hot, dry way)
Those housewives who know how to salt valui mushrooms for the winter always manage to treat their family and friends with a delicious snack. Although these fruiting bodies are not very popular, but if they are skillfully prepared, one can appreciate them. beneficial features and taste. Fans of "silent hunting" assure that the collection of valuables and their preparation is an exciting, but at the same time responsible business. Therefore, before you learn how to salt valui at home, you need to familiarize yourself with the recipes and instructions of specialists.
There are 2 ways of salting valuev: cold and hot. Regardless of which option you use, cooked mushrooms will be a real delicacy on your table. However, there are secrets here too: a feature of these fruiting bodies is bitterness in the pulp. Therefore, to get rid of it, mushrooms are soaked for 3 days. In this case, 3-4 times you need to change the water to colder. After such a procedure, the valui can be used for further processing: fry, salt, marinate, stew and even bake.
This article will consider 5 recipes for salting value in a cold way and 5 in a hot way.
Recipe for salty valui for the winter in a cold way
The recipe for cold salted valuyas is a great option for preparing appetizers for the festive table.
- 5 kg of the main product;
- 200 g of salt;
- 7 umbrellas of dill;
- 5 bay leaves;
- Currant leaves.
Description primary processing in this recipe will be fundamental for all salting described in subsequent methods.
How to salt valui in a cold way so that the end result of the product turns out to be tasty and harmless to your health?
Remove the film from the mushroom caps with a knife, cut off a significant part of the stem. Rinse in in large numbers water to rid the fruit body of sand and earth. Pour cool water and leave for 3-4 days to soak from bitterness (change water 2-3 times every day).
Usually, salting of valuev mushrooms for the winter is done in jars. Therefore, you need to put leaves on the bottom of glass containers black currant, Umbrellas Of Dill And A Layer Of Salt.
Transfer the valui from the water to a sieve to drain well. Distribute the mushrooms in layers in jars, sprinkling with salt and dill. Spread currant leaves on top, press down well and cover with gauze folded several times.
After about 6 days, brine begins to appear in the jars. If it is not enough and it does not completely cover the mushrooms, you need to increase the load. You can also add some cold boiled water.
Storage salted mushrooms takes place in a cool dark room, the temperature of which does not exceed + 10 ° C. After 40-50 days, the valui are ready for use. They can be seasoned with sour cream, as well as vegetable oil combined with finely chopped green onions.
How to salt valui at home in a cold way
In this recipe for salting valuev in a cold way, it is better to take an enameled pan, and then put the mushrooms in jars and close.
- 3 kg of the main product;
- 150 g of salt;
- 10 cherry leaves;
- 2 sheets of horseradish;
- 3 bay leaves;
- 10 black peppercorns.
Cold salting of value is divided into several stages:
- After preliminary cleaning, conditionally edible mushrooms are poured with water for 3 days to remove bitterness from them.
- The used water is drained, and the fruiting bodies are laid out on a sieve to drain and dry.
- A layer of salt is poured onto the bottom of an enameled pan, cherry and horseradish leaves are laid out.
- Then lay out a layer of mushrooms with caps down, its thickness should not exceed 5 cm.
- Top with chopped garlic, salt, bay leaf and pepper.
- The last layer is laid out with salt, spicy leaves and covered with a clean kitchen napkin.
- They cover with a large inverted plate and press down with a load so that the valui settle and let the juice flow.
- After 20 days, when the mushrooms are covered with brine, they are transferred to glass jars, poured with the same brine.
- Close with tight plastic lids and put on shelves in the basement.
- After 2 months, the mushrooms are completely ready for use.
Salting valuev for the winter in a cold way in glass jars
This method, which shows how to salt valui for the winter in jars, differs from the previous ones. In this case, immediately before salting, the mushrooms need to be blanched in boiling water.
- 4 kg of the main product;
- 180 g of salt;
- 1 st. l. dill seeds;
- 8 cloves;
- 2 sheets of horseradish.
The cold-salted valuev mushroom recipe requires a detailed description.
- After preliminary cleaning, the mushrooms are washed in a large amount of water so that all the sand comes out of them.
- Fill with water and leave for 2-3 days to get wet from bitterness.
- Put the mushrooms in a colander and lower them into boiling water for 5 minutes. The blanching process prevents the valui from souring in a salty form.
- Wash immediately in cold water and put on a sieve to drain and dry well.
- We put torn horseradish leaves on the bottom of the sterilized bottles, pour a thin layer of salt.
- Put a layer of mushrooms on top and sprinkle with salt and other spices indicated in the recipe.
- In a similar way, we fill the jars to the very top, sprinkling with salt and spices.
- Press down and pour 1 tbsp. cold boiled water.
- We close the lids and take them out to the basement.
- We store at a temperature not higher than +10°C to eliminate the risk of souring of the workpiece. After 15 days, a mushroom appetizer can be put on the table and treated to your guests.
Salting valuev with cherry and oak leaves
Everyone will like the recipe for salting Valuev mushrooms for the winter in this way: the mushrooms are crispy, hard and amazingly tasty. The spices and spices offered in the recipe make the dish original.
- 3 kg of the main product;
- 150 g of salt;
- 1 tsp coriander seeds;
- Cherry and oak leaves.
The salting of the value for the winter spent in the cold way should be divided into stages.
- Once the mushrooms have been cleaned and washed, they are poured cold water for 3 days.
- After that, portions are laid out in a colander and dipped in boiling salted water for 7 minutes.
- Spread in a thin layer on a sieve to drain off excess liquid for 10-15 minutes.
- Pure cherry and oak leaves are laid out at the bottom of any glass or enameled container, which will give the mushrooms elasticity.
- Pour a thin layer of salt and distribute a small part of the mushrooms to a height of no more than 6 cm.
- Sprinkle with salt and coriander seeds on top.
- Spread all the available mushrooms and use all the spices.
- The last layer should be salt, as well as cherry and oak leaves.
- Press the mushrooms down, cover with a gauze napkin and put a load on top so that the mushrooms release the juice.
- After 1.5-2 months, the mushrooms are completely ready for use, although some begin to eat them after 20-25 days.
Recipe for cold pickling of Valuev mushrooms at home
This method of salting valuev at home involves not only soaking for several days, but also a little boiling. This will completely secure the further preparation of valuev mushrooms by cold pickling.
- 3 kg of the main product;
- 150 g of salt;
- 1 tsp citric acid;
- ½ tsp cumin;
- 2 tsp oregano;
- horseradish leaves;
- 5 cloves of garlic.
- After preliminary cleaning and soaking, the valui mushrooms are placed in boiling water.
- Pour in 1 tbsp. l. salt and citric acid, boil for 15 minutes and take out in a colander.
- Horseradish leaves and a thin layer of salt are laid out at the bottom of the jars.
- Next comes a layer of mushrooms and a layer of all the spices.
- Having laid out all the fruiting bodies along with spices and sprinkled each layer with salt, the mass is pressed down with hands, covered with a gauze napkin and a load is placed.
- Within a few days, the mushrooms settle and release juice, covering all layers with brine.
- Once a week, you need to look at the containers with mushrooms, and if mold appears, remove it and wash the gauze in hot water and cover the mushrooms again.
The following 5 recipes will tell you how to properly salt the valui for the winter in a hot way.
How to salt valui mushrooms in a hot way (with video)
This method helps to get a quick snack and put the mushrooms on the table 10 days after salting.
- 3 kg of the main product;
- 150-180 g of salt;
- 4 bulbs;
- 3 art. l. chopped horseradish root;
- 4 umbrellas of dill.
We offer you to watch a video showing how to salt valui mushrooms in a hot way:
- Peel the valui, cut off the legs and pour water for 5-7 hours to remove bitterness.
- Boil water and put soaked mushrooms in it.
- Boil for 30 minutes, constantly removing the foam from the surface.
- Remove, put in a colander and rinse with cold water.
- Put in a large container, sprinkle with salt and all spices (cut the onion into half rings), mix well with your hands.
- Arrange in sterilized jars, put a load of plastic bottle with water and take it to the basement.
After a few days, you can treat your relatives and friends with valuya.
Recipe for hot salting of Valuev mushrooms for the winter in jars
If your household does not have wooden or ceramic barrels, then a recipe showing how to salt valui mushrooms is suitable for glass jars.
- 2 kg of the main product;
- 4 tbsp. water;
- Vegetable oil;
- 100 g of salt.
Salting Valuev mushrooms at home follows the following pattern:
- Fruit bodies must first be cleaned of forest debris, then soaked for 5-8 hours in cold water, folded into a sieve.
- Pour the water indicated in the recipe into an enameled pan, bring to a boil and add salt.
- Dip the mushrooms in boiling water and boil for 20-25 minutes over low heat, constantly removing the foam.
- Distribute boiled valui into sterilized jars and pour 3 tbsp. l. boiled vegetable oil.
- Let the mushrooms cool, tie with parchment paper, tie with a tourniquet and put in a cool room.
- Such a blank can later serve for pickling, and can also be used for cooking first courses.
Salting valuev with barberry in a hot way
Salting valuev in jars for the winter - great way getting a quick snack for the unexpected arrival of guests. Mushrooms prepared with hot salting will go well with alcoholic drinks and complement the main dishes.
- 3 kg of the main product;
- 150-170 g of salt;
- Black currant leaves;
- 1 tsp barberry;
- Dill sprigs.
How to properly salt valui in jars, will tell a detailed description of the recipe.
- Mushrooms are washed and cleaned, poured with cold water for 5 hours. During this period, it is recommended to change the liquid 2-3 times.
- After soaking, the fruiting bodies are again poured with water, allowed to boil over medium heat and boiled for 20 minutes, removing the foam.
- The broth is drained, the mushrooms are allowed to drain and cool.
- Spread in a large bowl, pour out all the salt and spices, mix thoroughly with your hands.
- Leave for 3-5 hours, stirring the whole mass from time to time to melt the salt crystals.
- They put it in prepared jars under the very neck, press down and put a load (a plastic bottle filled with water can act as a load).
- Take out to a cool room for long-term storage.
- After some time, juice should begin to stand out from the workpiece, which will gradually begin to overflow over the edge of the jar. This will help remove the remaining bitterness from the fruiting bodies. Several times a week, a clean wooden stick should be lowered into the jar (to the very bottom) to enrich the mushrooms with oxygen.
- The load is changed to a lighter one, and salting continues. In total, the process lasts 30 days from the moment the mushrooms are placed in jars.
Hot salted Valuev with garlic and dill
The following recipe for preparing salted valuyas for the winter in a hot way gives tangible benefits for snacks. The first - after boiling, the bitter taste disappears, as well as the unpleasant mealy smell. The second is that the mushroom pickling period is much shorter than with cold pickling.
- 2 kg of the main product;
- 120 g of salt;
- 10 cloves of garlic;
- 5 cloves;
- 1 st. l. dry dill;
- Leaves of black and red currant.
Hot-salted valuev mushrooms for the winter will only speed up the wait for a delicious snack. Literally in 10-12 days, the mushroom dish will be ready, and you will be able to replenish and diversify your daily diet.
- Peel the valui, rinse, cut off the legs and pour water for soaking for 2 days.
- Boil the mushrooms in salted water for 30 minutes and drain in a sieve or colander.
- After cooling, distribute the product in layers in jars, sprinkling each level with salt and spices from the recipe.
- The last layer of mushrooms is sprinkled with salt and covered with black and red currant leaves.
- Cover with gauze on top and put a load so that the valui let the juice out.
- As soon as the mushrooms settle and the brine appears, you can add a new portion of fruiting bodies to the jars, also sprinkling with salt and spices.
- Take the jars to the basement and store at a temperature not exceeding +10°C.
Salting Valuev mushrooms for the winter in a hot way
Salting valuev in glass jars for storage for the winter will require every hostess to follow all the recommendations and a little patience. In this case, you get an appetizing and fragrant snack.
- 3 kg of the main product;
- 150 g of salt;
- Dill sprigs;
- 10 cloves of garlic;
- 7 bay leaves;
- Vegetable oil.
How to properly salt valui mushrooms in a hot way will show a step-by-step description.
- After 2-day soaking, the mushrooms are boiled in salted water for 30 minutes, constantly removing the dirty foam from the surface. There should be enough water so that the boulders float freely in it.
- Mushrooms are thrown back on a sieve, washed hot water and let it drain completely.
- The finished main ingredient is transferred in layers to jars, alternating with salt, dill sprigs, diced garlic and bay leaf.
- After filling completely sterilized jars, the mushrooms are well tamped to remove air "pockets".
- Pour in boiled vegetable oil (for 1 liter jar of mushrooms you need 3 tablespoons of oil).
- Close with tight plastic lids and put in the refrigerator.
This salting recipe allows you to try valui after 20 days.
An article on how to properly salt mushrooms for the winter, with detailed description two main ways of salting mushrooms - cold and hot. Also in this article we will talk about how to properly store salted mushrooms, there are several important nuances.
Salted mainly agaric mushrooms (milk mushrooms, mushrooms, etc.), when salted, they can not be divided by type. In some areas, champignons and tubular mushrooms (porcini, boletus, boletus, mossiness mushrooms) are also salted.
Agaric mushrooms are prepared in the same way as tubular ones, with the only difference being that they cut off their legs, which often do not salt at all. Some mushrooms are salted immediately (white, boletus, boletus, champignons); others (which secrete bitter juice when fresh) after a rather long soaking in cold, slightly salted water: milk mushrooms and bitters - 3-5 days, valui - 3-4 days, flakes - 2-3 days, loading - 1-2 days and etc. Ryzhik is usually not soaked or poured with salted water for 2-3 hours. The water is salted so that the mushrooms do not turn sour. Change it 2-3 times a day. Volnushki, bittersweet and other mushrooms with an abundance of bitter juice are best boiled rather than soaked. They are salted with spices and roots, mushrooms - without spices. Dishes prepared for salting mushrooms (cabs, barrels, ceramic and enameled tanks, etc.) are scalded with boiling water or evaporated, in rural areas - more often with juniper branches. When the bitterness in the mushrooms completely or partially disappears, they begin to pickle. There are two methods of salting mushrooms: cold and hot.
Regardless of the salting method, the mushrooms placed in containers are kept at room temperature (18-20 ° C) until a sour taste and characteristic aroma appear, after which they are stored in a cold place.
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Cold salting
1:573Before salting mushrooms, volnushki, russula and many other mushrooms in this way, spices are placed on the bottom of the dish - blackcurrant leaves or bay leaves, garlic, dill, horseradish leaves, and, if desired, allspice, cloves or others.
Mushrooms are placed on the spices with their legs up in layers 5-8 cm thick, each of which is sprinkled with salt. At home, they take 3% salt by weight of mushrooms or per 1 kg: for example, for flakes and russula - 50 g, mushrooms - 40 g, etc. Also add 2 g of bay leaf and 1 g of allspice per 10 kg of mushrooms.
Mushrooms are covered with a clean linen cloth on top, and then with a freely incoming lid (a wooden circle, an enameled lid with the handle down, etc.), on which oppression is placed - a stone previously washed clean and scalded with boiling water or boiled. It is better to wrap the stone with clean gauze. Metal objects, bricks, limestone and easily collapsing stones cannot be used for oppression.
After 2-3 days, the excess brine that has appeared is drained and a new portion of mushrooms is added. This operation is repeated until the mushrooms stop settling and the containers are filled to the maximum.
If after 3-4 days a brine does not appear over the mushrooms, the oppression is increased.
Salted mushrooms are stored in a cool place, periodically (at least once every two weeks) washing the wooden oppression and changing the napkin.
1:29711:9 2:516 2:526
Cold salting can be done in a slightly different way:
2:639mushrooms are placed on the spices with their caps up (and not down) with a layer 8-10 cm thick (and not 5-8), sprinkle it with salt, then the spices are again laid, and mushrooms and salt are placed on them. So layer by layer fill the entire container.
After that, cold boiled water is poured there, the dishes are covered with a wooden circle entering into it, and oppression is placed on top. When the mushrooms settle down a little, they are compressed, the container is supplemented with fresh mushrooms, tightly sealed and placed in a glacier, where every week it is shaken, rocked or rolled from place to place (for example, barrels) to evenly distribute the brine. Particular care is taken to ensure that the container does not leak, and that the mushrooms are not exposed from the brine and do not freeze in the cold. As you know, mushrooms without brine turn black, moldy, and from freezing become flabby, tasteless and quickly deteriorate.
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Cold salting
3:599mushrooms can be eaten in 10-12 days,
milk mushrooms - after 30-40,
waves, bitters - not less than 40,
Valui - in 50-60 days.
Hot salted mushrooms
4:1447Hot salting is used when harvesting many mushrooms for future use. (milk mushrooms, volnushek, russula, mushrooms, valuev, etc.) , including this method is often salted porcini mushrooms, boletus, boletus and so on.
4:1829 4:9In cleaned of litter, soaked (in the presence of bitter milky juice), washed mushrooms, the legs are usually cut off (they are salted separately). Large hats, if they are salted together with small ones, are cut into 2-3 parts. Then water is poured into enameled dishes (0.5 cups per 1 kg of mushrooms), salt is added and put on fire.
When the water boils, the mushrooms are lowered into it and boiled, stirring gently to avoid burning.
In the process of boiling, the foam is carefully removed from the mushrooms with a slotted spoon, after which seasonings are put. For 1 kg of prepared mushrooms they spend: 2 tablespoons of salt, 2-3 bay leaves, 2-3 blackcurrant leaves, 4-5 cherry leaves, 3 black peppercorns, 3 clove buds and 5 g of dill.
4:1242 4:1252Zelenushki boil, counting from the moment of boiling, for 5-8 minutes, milk mushrooms and podgruzdki - 5-10 minutes, porcini mushrooms, boletus, boletus - 20-30 minutes, frills and russula - 10-15 minutes, mushrooms - 25-30 minutes , valui - 30-35 minutes, and mushrooms are only poured over 2-3 times with boiling water.
The mushrooms are ready when they begin to sink to the bottom and the brine becomes clear. The boiled mushrooms are carefully transferred to a wide bowl so that they cool quickly, and then, together with the brine, into barrels or jars and closed. Brine should be no more than 1/5 of the mass of mushrooms. Mushrooms are ready for consumption in 40-45 days (valui - in 50-60 days).
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The hot method is also used in a slightly modified form. Mushrooms are boiled in salted water without spices, put on a sieve, cooled, doused with cold water, and allowed to dry.
Then they are salted in the same way as in the cold method, that is, putting mushrooms, seasonings (dill, blackcurrant leaf, garlic, pepper, etc.) and salt in layers in a container. It is especially desirable to boil russula, greenfinches, volnushki and other mushrooms with very brittle pulp, which after cooking becomes elastic, not fragile, before salting.
4:965 4:975Storage of salted mushrooms
5:1552Store salted mushrooms in a cool, well-ventilated area. It is best to keep the temperature there at 5-6 ° C. It should not fall below 0 ° C, otherwise the mushrooms will freeze, crumble, lose their taste, and at temperatures above 6 ° C they turn sour and deteriorate.
When storing salted mushrooms, you should regularly check whether they are covered with brine. Mushrooms should always be in brine, be immersed in it, not float up. If the brine evaporates, it becomes less than necessary, then cooled boiled water is added to the bowl with mushrooms.
In case of mold, the circle and the cloth are washed in hot, slightly salted water. Mold from the walls of dishes is removed with a clean cloth moistened with hot water.
Salted mushrooms are most often eaten as snacks. They are also prepared stuffing for pies, cold dishes, mushroom pickers, soups. All these various foods are very nutritious and tasty.
If salted mushrooms are washed in several waters or boiled in clean water or in milk, until the salinity disappears, they taste like fresh ones. After such preliminary preparation, they are fried, used for soups, hodgepodges, etc.
Salting mushrooms is also one of the most simple ways their preparations. Mushrooms canned in a strong salt solution are used for soups, side dishes, appetizers, marinades and stews.
Almost all types go to salting edible mushrooms, including milk mushrooms and volnushki. Mushrooms for pickling should be fresh, strong, not overripe, not wormy or wrinkled. They should be sorted by size, species and varieties and cut off the legs. In butter and russula, in addition, the outer skin must be removed. Before salting, the mushrooms are washed well, put in a colander and rinsed by repeated immersion in a bucket of cold water, allowed to drain. You should not keep mushrooms in water for a long time, since mushroom caps, especially middle-aged ones, absorb it well.
After washing, the mushrooms are cleaned of adhering leaves, coniferous needles, earth, sand, damaged areas are cut out, and the lower part is cut off at the legs by half. Large mushrooms are cut into identical pieces; small mushrooms can be left whole.
Some mushrooms, in particular oil mushrooms, mushrooms, champignons, mushrooms and aspen mushrooms, contain easily oxidizing substances that quickly darken when in contact with air. To prevent darkening during cleaning and cutting, the mushrooms are immediately placed in a pot of water, to which 10 g of table salt and 2 g of citric acid are added (based on 1 liter of water).
There are several ways to pickle mushrooms - dry, hot and cold.
DRY SALTING
Only mushrooms and pods are harvested in a dry way: they clean the mushrooms, do not wash them, but only wipe them with a clean soft cloth, put them in a tub in rows and sprinkle with moderate salt, cover with clean canvas and put oppression (cobblestone, clean heavy non-oxidizing objects). The juice should come out over the oppression and cover the mushrooms on top. In such mushrooms, their natural aroma and piquant resinous taste are preserved, so spices and aromatic herbs are not put in them. Such mushrooms are ready for use in 7-10 days.
COLD SALTING
Cold pickling is used for mushrooms that do not require pre-cooking (saffron mushrooms, pigs, smoothies, milk mushrooms, volnushki, russula, etc.). It involves soaking cleaned and washed mushrooms for 1-2 days in running or frequently changed water. You can also soak mushrooms in salted water (at the rate of 10 g of salt and 2 g of citric acid per 1 liter of water) with aging in a cool room: bitters and valui - 3 days, milk mushrooms and mushrooms - 2 days, whites and flakes - 1 day. When soaking mushrooms in a salt solution, the latter must be changed at least twice a day. Ryzhik and russula can not be soaked.
Instead of soaking, mushrooms can be blanched in boiling water containing 10 g of salt per 1 liter of water by immersing them in a boiling solution. Blanching duration: milk mushrooms - 5-6 minutes, mushrooms, chanterelles, bitters, valui - 15-20 minutes. Whites and volnushki can be poured with boiling water and kept in it for 1 hour. After blanching, the mushrooms are cooled in cold water and allowed to drain.
Later they are laid in layers in a barrel, the bottom of which is previously sprinkled with salt, sprinkling each layer of mushrooms with salt at the rate of 3-4 percent of the weight of the prepared mushrooms (50 g of salt is taken for 1 kg of mushrooms for milk mushrooms, volushki and russula and 40 g for mushrooms) , chopped garlic, dill, cherry, currant or horseradish leaf, cumin. Mushrooms are laid out with caps down and a layer of no more than 6 cm.
The dishes filled to the top are covered with canvas, put a light oppression and after 1-2 days they are taken out to a cold place. When the mushrooms thicken, settle and give juice, new freshly prepared mushrooms are added to them to fill the dishes, or they are transferred from another barrel or cylinder in compliance with the salt norm and the stacking order. After each addition of mushrooms, a circle and oppression are established. Then the barrels are taken out to a cold cellar or cellar for storage.
After filling the barrel, after about 5-6 days, you need to check if there is a brine in the mushrooms. If the latter is not enough, it is necessary to increase the load or add saline at the rate of 20 g of salt per 1 liter of water. It takes 1-1.5 months to complete the salting. Mushrooms should be stored at a temperature not lower than 1 and not higher than 7 ° C.
HOT SALTING
Hot salting is carried out as follows. Mushrooms are cleaned, sorted; in whites, boletus and boletus, roots are cut off, which can be salted separately from the hats. Large hats, if they are salted together with small ones, can be cut into 2-3 parts. Prepared mushrooms are washed with cold water, and the valui is soaked for 2-3 days.
Pour 0.5 cups of water (per 1 kg of mushrooms) into the pan, put salt and put on fire. Put mushrooms into boiling water. During cooking, the mushrooms must be gently stirred with a paddle so that they do not burn. When the water boils, you need to carefully remove the foam with a slotted spoon, then put pepper, bay leaf, other seasonings and cook with gentle stirring, counting from the moment of boiling: porcini mushrooms, aspen mushrooms and boletus boletus 20-25 minutes, valui 15-20 minutes, volushki and russula 10-15 minutes.
The mushrooms are ready when they begin to sink to the bottom and the brine becomes clear. The boiled mushrooms are carefully transferred to a wide dish so that they cool quickly. The cooled mushrooms can be transferred together with the brine into barrels or jars and closed. Brine should be no more than one-fifth of the weight of the mushrooms. Mushrooms are ready to eat in 40-45 days.
With hot pickling, for 1 kg of prepared mushrooms, take: 2 tablespoons of salt, 1 bay leaf, 3 pcs. peppercorns, 3 pcs. cloves, 5 g dill, 2 blackcurrant leaves.
STORAGE OF SALTED MUSHROOMS
In a salt solution, mushrooms are not completely preserved, since in such an environment the activity of microorganisms is only limited, but does not stop. The thicker the brine, the better the mushrooms are preserved. But in this case, the mushrooms become so oversalted that they almost completely lose their value. On the contrary, the weaker ones in brines undergo lactic acid fermentation and fermentation of mushrooms. Although such fermentation is not harmful, it still gives the mushrooms a sour taste, and the widespread use of such mushrooms in food becomes impossible.
To prevent mold from appearing on the surface of the mushrooms, they should be placed in a hermetically sealed dish and stored in a cold and dry room. If the jars are covered with parchment paper or cellophane, then in a damp and warm room, the water in the jars will evaporate and the mushrooms will become moldy.
MANUFACTURE OF MUSHROOM EXTRACT
Mushroom extract is prepared from fresh mushrooms or waste after any kind of canning. It is used in soups and also as a side dish.
Peeled and washed mushrooms are cut into small pieces, salt is added, a little water is added and stewed for half an hour. For 1 kg of mushrooms add 0.25 l of water, which is poured in small portions. The juice released from the mushrooms is poured into a separate bowl.
Boiled mushrooms are rubbed through a sieve or passed through a meat grinder, and then pressed. The juice collected during stewing and after pressing is mixed, evaporated over high heat to a thick syrupy mass and poured hot into small banks or bottles. Banks are immediately hermetically sealed and turned upside down with lids. After 2 days, jars with mushroom extract are sterilized in boiling water for 30 minutes.
With this method of preparation, the mushroom extract is well preserved for a long time.
Chopped mushrooms can also be pressed raw, after which the squeezed juice must be boiled until thickened with the addition of 2 percent salt from the total amount of juice.
When using a mushroom extract as a side dish, up to 10 percent of vinegar is added to it, in which a little fragrant, black and red pepper, mustard seeds, a few bay leaves and other spices should first be boiled.
Mushroom extract, seasoned with vinegar and spices, is poured hot into jars and is no longer sterilized. This side dish has a very pleasant taste and smell.
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