Raw milk mushroom: s alting according to a traditional recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Mushrooms are those mushrooms that are great for s alting. Cooked in this way, they become very fragrant, tasty and crispy.

If you were able to collect a basket of milk mushrooms, be sure to s alt them. This is usually done either hot or cold. The latter involves a longer s alting of mushrooms, but they acquire a simply amazing taste. Cold s alting of mushrooms allows you to get a real delicacy for the winter table. These meaty and crispy mushrooms are sure to please you.

Raw milk mushroom: s alting by cold method

So, you managed to collect a large basket of magnificent milk mushrooms, and you brought it home. Now the main thing is to process the entire batch of mushrooms as quickly as possible. Sort the milk mushrooms - young specimens, strong and he althy, are suitable for s alting. Do not use mushrooms with wormholes and insects for harvesting for the winter. Otherwise you riskspoil the whole ambassador. After selecting good mushrooms, proceed to clean them. Sand and dirt are strongly eaten into milk mushrooms, so cleansing must be approached with all responsibility. To do this, take a sponge with a hard side (for washing dishes) and a toothbrush. Scrape each mushroom well from the outside and inside, remove all dirt, sand, adhering leaves and blades of grass. Cut off the bad spots with a knife. Wash the mushrooms in cool water. Now you can start soaking. Milk mushrooms must be kept in water for at least a day in order to get rid of their characteristic bitterness. The water in the container in which the mushrooms are placed should be changed regularly every three hours. This is how raw milk mushrooms are soaked. S alting in a cold way will be successful only after removing all the bitterness from the mushrooms. Important: if you do not soak the milk mushrooms properly, you will not be able to get rid of bitterness even by subsequent repeated boiling!

Raw milk mushroom: s alting according to the classic recipe

To make S alty Crispy Mushrooms, you will need the following ingredients:

• milk mushrooms - 5 kg;
• s alt - 150 g;
• currant and cherry leaves - 10 each;
• dry dill - 3 umbrellas;
• horseradish leaves - 2 pieces

So, let's look at the cold way of pickling milk mushrooms. First, clean well, rinse and soak the mushrooms for three days. All bitterness will come out during this time. After these preliminary operations, you can proceed to the directcooking mushrooms. Let's prepare enamelware without chips, rust, cracks. Put cherry and currant leaves on its bottom, add dill to them. On top of them we place the mushrooms with hats down. S alt. Repeat the layer of mushrooms again, adding dill and s alt. Thus, we lay out all the milk mushrooms, not forgetting to add some s alt. When the pan is full, put the horseradish leaves on top. We cover the container with a clean towel (you can even boil it), put a dish on top and put oppression on it. Everything - you can clean the workpiece in the refrigerator. This is how raw milk mushrooms are prepared. S alting in the traditional way will allow you to get an excellent snack for the festive table. After 40 days, the mushrooms will be completely ready. They can be served seasoned with vegetable oil and garnished with onions. You need to store this primordially Russian snack in the refrigerator, transferring the mushrooms to sterilized glass jars. It is necessary to eat s alted milk mushrooms within six months. Enjoy your meal!