Delicious selected mushrooms, just delicious! This recipe is without vinegar, butterscotch turns out to be salty, not pickled, and very tasty. With boiled potatoes as a snack - you can swallow your tongue :))))
Ingredients:
boletus
salt
Bay leaf
allspice
garlic
water
vegetable oil
700 g of my butter, sort out, remove the sticky top layer. We also cut off the legs, leaving about 0.5-1 cm at the base of the cap.
Put the mushrooms in a saucepan, fill with water (about 2 liters), add half a tablespoon of salt, bay leaf, 3-4 black peppercorns. As soon as it boils, remove the foam and cook the butter for 25-30 minutes, depending on their size. Then put the mushrooms in a colander and rinse with cold water.
We prepare a container for salting: you need to take something so that oppression can be put on top. I usually have it in a plastic bucket or container. Pour some salt at the bottom and lay the mushroom layer with the caps down.
Add garlic on top, cut into thin plates, you can add dill. Then again a little salt, and then mushrooms with garlic, and so we alternate until the mushrooms run out.
The salt will take about 1.5 tablespoons, maybe a little more. And you need 4-5 cloves of garlic.
We put oppression on top of the mushrooms and put them in the refrigerator for 1.5-2 days. Then we take out the container, drain the liquid that has formed, and transfer the oil into a dry clean jar.
Add a little vegetable oil to the jar and shake it so that the oil is evenly distributed over the mushrooms. I usually add 2 tablespoons for a given amount of mushrooms.
We store the mushrooms in this form in the refrigerator. They are stored for up to six months. It turns out very tasty! Try it! Bon appetit, dear friends!
Read also: Zucchini in a bag for the winter. I rub on a grater and immediately in packages
If you like the recipe, please like it. Also subscribe to the channel so as not to lose it or miss new recipes. Thank you!