S alted mushrooms: a recipe for cooking for the winter

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

For someone, the arrival of autumn is a sad event: the day is shortening, it is getting colder. Someone, on the contrary, is looking forward to the onset of this season to enjoy its colors and gifts. Most lovers of picking and eating mushrooms fall into the second category. They know that the most fruitful time is September. Gourmets anticipate in advance how they will enjoy. S alted mushrooms, the recipe of which every housewife has and not in one version, marinated, fried and stewed - are always welcome guests on the table. And, of course, these gifts of the forest are harvested for the future, for the winter. S alted mushrooms - the recipe is not the easiest: you have to tinker with it. However, the result is worth it. So, s alted mushrooms: cooking recipes for the winter.

A little about safety

In all families where walks in the autumn and summer forest are a tradition, children are taught from an early age that not all mushrooms are useful. However, it will not be superfluous to recall this. Many edible types of mushrooms have "twins", leading to serious poisoning. Therefore, the firstmushroom picking is best done in the company of an experienced friend.

Traditionally used for food gifts of the forest also require a serious attitude. Almost every recipe for s alted mushrooms for the winter begins with recommendations for pre-treatment of products: soaking or boiling. These items should never be skipped! Mushrooms, even quite edible and growing in a well-known place, perfectly accumulate harmful substances.

Preparatory stage

Sorting is where pickled mushrooms start. Cooking recipes first of all call for sorting out the forest “prey”, dividing it into types. Different varieties of mushrooms usually require slightly different processing, so it's best not to mix them. Then everything is cleaned of debris and dirt in running water.

The next step is soaking. There are different recommendations for this. In some cases, it is allowed to omit this stage (for example, when preparing s alted porcini mushrooms). The recipe for preparations from the gifts of the forest, which are distinguished by bitter milky juice (pigs, bitters and others) always involves soaking them for 3-5 days or even boiling them. Approximately three days it is necessary to keep in cold s alted water volushki, valui, whites, milk mushrooms. At the same time, it is necessary to keep the mushrooms under oppression in a place where a low temperature is maintained. Water must be changed at least twice a day. In order for the mushrooms not to turn sour, it is recommended to add s alt to the solution - approximately 3% of the weight of the main product.

Two methods

There are two options for howyou can cook s alted mushrooms. The recipe for cold harvesting involves the preliminary soaking of forest gifts according to the principles described above. The hot method starts by boiling the mushrooms. For the first method, mushrooms, volnushki, russula, valui, fiddlers, whites, and mushrooms are suitable. Almost all other mushrooms are s alted hot.

S alted camelina (cold way)

Fragrant and bright mushrooms are favorites of many gourmets. For their s alting, the following ingredients are taken for one kilogram of mushrooms:

• black currant leaves - 20g;
• s alt - 40 g;
• bay leaf - 2g;
• allspice - 4 peas.

Ryzhik is cleaned of debris, put in a colander and doused with boiling water twice. Then they are washed in running water. Spices are placed in a suitable dish at the bottom, and mushrooms are placed on them with their caps up. Each layer (5-6 cm) is sprinkled with s alt, currant and bay leaves and a couple of peppercorns are also added on top. Mushrooms are covered with a clean piece of cloth, on which a lid is placed (wooden or enamelled with the handle down, it should freely enter the dishes). An oppression is placed on it, for example, a washed and scalded stone (not brick or limestone!), Wrapped in gauze. Do not use metal objects as cargo.

After two or three days, a brine should appear over the oppression. If this does not happen, the load must be increased. Every 2-3 days, the excess brine is drained until the mushrooms aretamp down completely.

Keep mushrooms in a cool place, about twice a week you need to change the fabric and wash the wooden board or lid.

Not just for mushrooms

In a similar way, you can cook other s alted mushrooms. The recipe is suitable for milk mushrooms, waves, russula. For the former, the same amount of s alt is retained. For frills and russula, they take a little more - 50 g.

Ryzhiki can be eaten after 10-12 days. Other types of mushrooms require longer s alting: milk mushrooms - 30-40 days, mushrooms - at least 40.

S alted porcini mushrooms: hot cooking recipe

The second s alting option includes boiling the main ingredients. It is in this way that porcini mushrooms are most often harvested for the winter. For one kilogram take:

• s alt - 2 tablespoons;
• bay leaf - 2-3 pieces;
• blackcurrant leaf - 2-3 pieces;
• cherry leaf - 4-5 pieces;
• black pepper - 4-5 peas;
• dill - about 5 g;
• cloves - 3 buds.

Before s alting, mushrooms must be prepared (the calculation of ingredients is given specifically for prepared mushrooms). They are cleaned of debris, the caps are separated from the legs (either only the caps are s alted, or the caps and legs are separately s alted). Large parts of mushrooms are cut to the size of small ones. Water is poured into the pan at the rate of half a glass per 1 kg of prepared forest gifts. Pour all the s alt into the liquidand let the mixture boil. Then mushrooms are lowered into it. Cook them for about 30 minutes, while stirring constantly to prevent burning. After all the foam is removed from the broth, you can add spices.

It is easy to know about the readiness of mushrooms: they begin to sink to the bottom, and the brine becomes transparent. After cooking, the caps or legs need to be cooled. To do this, it is convenient to throw them into a large container. Then the porcini mushrooms are transferred to the prepared container, poured with brine and closed. The liquid should not be more than 1/5 of the mass of the main ingredient. White mushrooms are ready in about 40-45 days.

Nuances

You can s alt other types of mushrooms in a hot way. Depending on the variety, the cooking time changes from the moment of boiling:

• greenfinch - 5-8 minutes;
• milk mushrooms - 5-10 minutes;
• boletus and boletus - 20-30 minutes;
• russula and volushki - 10-15 minutes;
• honey mushrooms - 25-30 minutes;
• valui - 30-35 minutes;
• Ryzhiki are not boiled, but only poured over with boiling water two or three times.

Almost all mushrooms can be eaten after 40-45 days. Valui are prepared a little longer: they must be kept for about 55 days.

Twist

There is a method known to many housewives by which s alted mushrooms can be preserved for a longer period. Winter recipes includetheir conservation. Ready-made mushrooms are transferred to a saucepan along with all the liquid and put on fire. The workpiece is brought to a boil (do not forget to stir!). After that, hot mushrooms are immediately laid out in sterilized jars and covered with lids. The container is placed in a pot of water and left to boil. Half-liter jars are sterilized for 12-15 minutes, liter jars - 15-20. It is important to consider that the brine should be approximately 20% by weight of the mushrooms. If it is less, it is necessary to increase the volume of liquid. 1 tablespoon of s alt is dissolved in a liter of water, and jars are topped up with this mixture.

Dishes from s alted mushrooms: caviar and salad recipes

Mushrooms cooked in one of the described ways are good both in winter and in summer, both on their own and as an element of various dishes. For example, they are ideal for hearty salads, which are especially relevant during the cold season. Before preparing any dish, s alted mushrooms are soaked or washed if necessary.

For salad with tomato dressing you will need:

• s alted mushrooms - 0.5 kg;
• garlic - 2 cloves;
• tomato paste and vinegar - one tablespoon each;
• vegetable oil - 50 ml;
• green onions, dill, parsley.

Tomato paste is whipped with vinegar and oil. Chopped garlic and herbs are added to the mixture. Mushrooms are cut into strips. Then they are mixed with the sauce.

You can cook another salad with s alted mushrooms. The recipe includes for 300 g of harvested forest products 100 g of pickles, carrots,beets, potatoes and cabbage, as well as 50 g of onions, 50 ml of vegetable oil, sugar, s alt and parsley. Vegetables (carrots, beets and potatoes) need to be boiled, peeled, cut into cubes, chopped cabbage. Onions are cut into half rings, pickled mushrooms and cucumbers are cut into slices. The ingredients are mixed and seasoned with oil. S alt and sugar are added to taste. The finished dish is decorated with parsley.

S alted mushroom caviar is no less popular. Its recipe is also quite simple. For 300-350 g of mushrooms, one onion, pickled or pickled cucumber is taken. You will also need:

• vegetable oil - 2-3 tbsp. l.;
• mustard - 1 tsp;
• vinegar (5%) - 2-3 tbsp. l.;
• s alt and pepper.

Mushrooms can be chopped or minced. To them you need to add finely chopped onion and cucumber. Then the mixture must be seasoned with oil and mustard diluted in vinegar. After that, the caviar is s alted and peppered, thoroughly mixed and served. If desired, greens can be added to the dish.

S alted mushrooms - a recipe that requires careful preparation of ingredients and a lot of time, so not all housewives decide to engage in such preparations. However, the special taste and spicy aroma of this dish is well worth the effort.