In the fall, it's time to go mushrooming and if you're lucky, then prepare more jars of mushroom delicacies.
How to do it? Just! Keep the time-tested recipes!
Salting milk mushrooms, russula, volushki and mushrooms
Ingredients for 1 kg of mushrooms:
100 g salt
3 bay leaves
5 sheets of currants and cherries
2 table horseradish leaves
2 dill umbrellas
1 tbsp. l. black peppercorns
3 cloves of garlic
How to cook:
1. Soak milk mushrooms, volushki or russula in cold water for 5-6 hours. Rinse the mushrooms only.
2. Pour a layer of salt on the bottom of an enamel, wooden or ceramic dish, put half of clean leaves and 1 umbrella of dill.
3. Place the mushrooms in rows, sprinkling each layer with salt, peppercorns, chopped garlic and bay leaves.
4. Top off with the remaining leaves. Cover the dishes with a clean cloth, then a plate and put oppression (1 liter jar of water).
5. After a couple of days, the mushrooms will settle and give juice. If there is not enough brine, then you need to increase the oppression to 2-3 liters of cans of water.
Important! The fabric should be rinsed in boiling water every 6 hours and wrung out well.
6. After 30-40 days, the mushrooms will be salted and ready. After that, rearrange the dishes with them in a cold place.
Mushroom caviar
Ingredients:
1 kg of boiled mushrooms
0.5 kg of onions
5 cloves of garlic
100 ml vegetable oil
1 tbsp. l. salt
1 hour l. ground black pepper
1 tbsp. l. vinegar essence
How to cook:
1. Sort the mushrooms, soak and cook. Rinse and discard in a colander. Chop the mushrooms with a knife or use a meat grinder.
2. Peel and dice the onions. First fry the onion until transparent or until golden brown.
3. Add mushrooms to the onion and simmer all together until the onion and mushroom mass appear golden brown.
4. Then grind the garlic directly into the caviar. Season with salt and pepper. Simmer for another 5-7 minutes.
5. Pour vinegar essence into the caviar, stir and remove from heat. Grind the caviar with a blender, then warm it up again until it boils and only then put it in small sterilized and very hot jars.
Roll up boiled lids. Cool and refrigerate.
Marinating porcini mushrooms
Ingredients for 1 liter of water:
100 ml 6% vinegar
2 bay leaves
50 gr. salt
5 black peppercorns
3 allspice peas
How to cook:
1. Sort out the mushrooms, clean them of debris, cut off all parts from the ground and rinse well. Large mushrooms must be chopped before cooking.
2. Pour the mushrooms with clean water and bring to a boil. Cook for 5 minutes, then put in a colander and rinse with cold water.
3. Prepare the marinade. Boil another water and add salt, vinegar, pepper, bay leaf to it. Boil.
4. Put boiled porcini mushrooms in the boiling marinade and continue cooking over low heat until the mushrooms settle to the bottom.
5. Put the ready-made mushrooms boiling in sterilized jars, pour the remaining marinade on top and roll up with boiled lids.
Successful quiet hunting and delicious winter to you!
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Thanks for reading to the end!