S alting porcini mushrooms: features, best recipes and recommendations

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

S alted mushroom will always find its rightful place on any table. The most valuable, fragrant, nutritious, and, of course, delicious is white. His hat can also be yellowish or brown, which does not affect the taste. White fungus can reach gigantic sizes, but most often it simply does not have time to grow up to them - there are too many hunters for gourmet delicacy.

If you are on a diet, then this product will be a real salvation. Calorie content - only 22 kcal per 100 g. Pickled and s alted ones also do not threaten your figure in any way, even fried porcini mushrooms are low-calorie sources of protein. But the dried mushroom is very light, but the calorie content increases tenfold. Of course, every housewife tries to prepare porcini mushrooms for the winter. S alting is not difficult, so even a novice cook can please their loved ones with a delicious snack.

Where to get boletus

With the onset of autumn, connoisseurs and lovers go to the forest to collect the most delicious and he althy mushrooms. And they are especially happy if they managed to find strong and beautiful mushrooms, which are so wonderfulwill look on the table. If you are not good at looking for mushrooms, then you can simply buy them from those who know the most reserved places well and always come home with full baskets. S alting porcini mushrooms is already the last preparation of the outgoing season. But such a product is also the most desired on any holiday table. Therefore, do not miss the start time of this process.

What you need to know

What should a novice hostess do to make an excellent s alting? Porcini mushrooms will be appetizing, crispy and fragrant, if only you use a proven recipe. You can find the optimal proportions by messing up a few batches, but it's better to be sure. This is a valuable product that you need to try to save in full, so follow the advice of experienced housewives. S alting porcini mushrooms begins with the preparation of forest gifts. Therefore, having arrived from the forest, you need to immediately pour all the prey into the bath and get to work.

Preparation of raw materials

First of all, you need to sort through the mushrooms and remove all damaged ones. Now sort the mushrooms by size, this is important first of all so that the gifts of the forest look beautiful in jars. Carefully remove lumps of earth and various contaminants. It remains only to rinse. Pay special attention to the fact that mushrooms absorb all radionuclides and other harmful substances from the environment. If you are sure that the mushrooms were collected in an ecologically clean area (for example, in a suburban forest), then you can skip this item.

Take a bulksaucepan and prepare saline solution in it. For every liter of liquid, you need to take 3 g of s alt. Place mushrooms in this solution and boil them for ten minutes. After that, the water will need to be drained and the mushrooms rinsed with running water.

Continue processing

S alting porcini mushrooms for the winter involves heat treatment also because this is the only way to ensure that your family is protected from botulism. Therefore, the operation must be repeated, but now boil for 20 minutes. There are two approaches to take. Such processing significantly reduces the concentration of harmful substances and makes mushrooms safe and he althy. Now you can s alt them.

Let's now consider various options for preparing s alted porcini mushrooms.

Hot way

The recipe for s alting porcini mushrooms below is suitable for those who save time. If you are looking for an option on how to make a workpiece without pre-soaking, then it is best suited. The process is not complicated at all. This will require only a few kilograms of good mushrooms and seasonings. This is a couple of bay leaves, 2 cloves, a head of garlic, five tablespoons of s alt.

Cooking technology

S alting porcini mushrooms for the winter in jars is the most popular way of harvesting. Let's look at the cooking sequence. Immediately take note, carefully write down in a notebook how many spices of one kind or another youadd. When you print the mushrooms in winter, the household will evaluate and tell you whether to add or reduce the amount of s alt.

This method of s alting porcini mushrooms is quite simple, so even a novice housewife can easily prepare such an appetizer. It will not work to digest them, so we focus on water. As soon as it becomes transparent, you need to turn it off. Now seasonings and spices should be added, and after seven minutes you can remove the pan from the heat. It remains to move the mushrooms into a jar, alternating with garlic cloves. S alting porcini mushrooms in a hot way is done quickly, which is convenient for busy housewives. Jars are filled with decoction and cooled naturally. Do not roll them up, just close the lids tightly and put them in a cool place for storage.

Spicy mushrooms

Each housewife has her signature recipes. S alting porcini mushrooms in a hot way can be done in any suitable dish, whether it be a jar or a saucepan. Plain, enameled, in which you usually cook soup. For cooking, you will need 3-4 kg of mushrooms, 10 tablespoons of s alt, a few cloves of garlic and horseradish, as well as dill. The amount depends on how spicy you want the appetizer to be.

Mushrooms should be washed and blanched in boiling water for 10 minutes. Now throw them in a colander and rinse well under the tap again. It is better to use spring or bottled water. Transfer the mushrooms to an enamel bowl and sprinkle with s alt. It remains to lay out the previously peeled and washed horseradish and garlic. From above you need to put the load and removepot in a dry, cool place. In a week it will be possible to feast on amazing mushrooms.

What to do with rich booty

S alting a couple of kilograms is not too difficult, but what if you managed to collect several buckets at once in the forest? The procedure doesn't change much, it just takes more time and effort. It will be useful to get acquainted with the proportions in order to quickly calculate the amount of ingredients.

For 10 kg of fresh mushrooms, you need to take 700 g of s alt. These are the main components. Hot s alting of porcini mushrooms is performed in the fall, when fresh, green leaves are already hard to find. Therefore, at the height of the season, pick horseradish, cherry, currant, oak leaves and put them in the freezer. So they will definitely wait in the wings. For the indicated number of mushrooms, you will need to take 10 bay leaves, 50 peppercorns, 30 clove buds. Greens to taste - who likes what more.

You will need a large blanching bowl. You can take a basin for cooking jam. If there are a lot of mushrooms, then we perform this procedure in stages. To do this, each serving of mushrooms will need to be boiled in lightly s alted water, regularly removing the foam. Then discard them in a colander and load a new portion. Spread in a suitable dish, sprinkling with coarse s alt. Top with horseradish, currant leaves and set the load.

Marinated mushrooms

If you like a spicy snack, you can make a classic marinade with regular vinegar. If the mushrooms are already s alted, then you can safely remove everythingclassic steps (sorting, cleaning, boiling) and proceed directly to the preparation of the marinade. To do this, take 200 ml of water and 6% vinegar in an amount of 60 ml per kilogram of mushrooms. Add black and allspice peas, a few bay leaves and cloves, as well as 30 g of s alt. In this solution, it is recommended to boil the mushrooms for 10 minutes, after which you need to transfer them to jars and close them. Once completely cooled, store in a cool place.

Some subtleties

It is important to choose a place where the temperature will be ideal for canning. Experts recommend not to exceed +8 degrees, otherwise the product may turn sour or moldy. But you also need to take it out to the balcony with an eye. If the temperature drops below 0, then s alting is much slower. In addition, if the mushrooms freeze, they will turn black and become completely tasteless. Therefore, the temperature from 0 to + 4 degrees is optimal for s alting. Please note that the brine should completely cover the mushrooms.

Sometimes it happens that the liquid has leaked out for some reason. We need to add it urgently. To do this, take a 10% s alt solution using boiled water and pour over the mushrooms. If mold appears, then with a clean cloth soaked in a solution of vinegar, wipe the sides of the container and remove it. Most often this happens if the tub is not full. This can be easily fixed by going into the forest again and collecting new mushrooms. Remove the upper oppression and fragrant leaves, lay the prepared fruiting bodies and return everything to its place.

Culinary Arts

S alting mushrooms is remarkable in that the forest products canned in this way can be s alted, fried and stewed, used to make soups and even marinated. That is, this is one of the best ways to keep a wonderful and nutritious product for a long time. In addition, subject to all the subtleties, this procedure makes the preparation not only tasty, but also safe. Jokes are bad with mushrooms, so you should pay special attention to all the subtleties of cooking. When choosing your recipe for s alting porcini mushrooms for the winter, pay attention to carefully following all the recommendations, otherwise the risk that dangerous bacteria will start in corned beef will increase.

Cold way

This option is chosen by those who like dense crunchy mushrooms. First of all, you need to prepare a container. It can be a tub or a barrel, an enamel saucepan or a plastic bucket - it all depends on the number of fruits that are available.

This is the most time-consuming harvesting method, but the result is worth the time and effort. To prepare amazingly delicious s alted mushrooms, you will need a kilogram of porcini mushrooms, a tablespoon of rock s alt, a teaspoon of dried dill seeds, cherry and oak leaves. Sort through the forest gifts and rinse thoroughly. Now you need to fill them with water. It remains only to wait. This is necessary in order to completely rid the crop of caustic juice. Water must be changed twice a day, and the mushrooms should be mixed. In the case of mushrooms, one or two days may be enough; for mushrooms, the period is extendedup to 3 days.

When the allotted time runs out, the process can be continued. Pour boiling water over all the ingredients. First you need to lay spicy leaves, and then mushrooms on them. Sprinkle each layer generously with s alt. As soon as the container is completely filled, a special weight will need to be placed on top and put in a cold place. After about a month and a half, it will be possible to take a sample. Cold s alting of porcini mushrooms can be done in several ways, among which you can choose the one that you like the most.

Ginger Ambassador

An original and bright recipe for s alting porcini mushrooms. To do this, you need to take ginger root and 150 g of s alt for 2 kg of fresh fruits. In order to make the ambassador even more spicy, it is recommended to add 5 cloves of garlic, cherry and currant leaves, horseradish.

Peeled mushrooms should be blotted with a napkin and cut into small pieces. In this state, they are filled with water and left for 2-3 days, periodically updating it. Now we take the enamelware and put the ingredients into it in the following order:

• currant and cherry leaves;
• horseradish and dill umbrellas;
• mushrooms;
• favorite fragrant herbs, garlic.

The last two layers are repeated until the dishes are completely filled. We cover it with gauze, and put a load on top. Now we remove the container in a cold place. The fabric needs to be rinsed every day, and a sample can be taken after a month and a half.

Cold s alting allows you to get dense,crunchy and incredibly tasty mushrooms that will be safely stored throughout the season.

The recipe is also convenient because it is easy to optimize it on your own. By changing the set of spices, reducing and increasing their number, you can achieve different results. Some people like the classic pickling with s alt and peppercorns, others prefer to put more garlic, others like to experiment with cardamom, curry, ginger.