2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Mushrooms cannot be confused with any other mushroom. And this concerns not so much external as taste characteristics. Ryzhiki are wonderful both s alted, and pickled, and fried, and boiled. Mushrooms mushrooms, the recipes of which are varied, will be a great addition to the everyday or holiday table. In terms of their nutritional qualities, the content of amino acids, vitamins and minerals, they are superior to beef, chicken and eggs. At the same time, mushrooms are surprisingly easily accepted by the body, unlike other wild mushrooms, which can cause discomfort in the stomach. They are low in calories (only 22 kcal per 100 grams), so they can be used even if you want to lose weight.
How to choose and collect
Going on a "quiet hunt" for mushrooms, you should expect that it will most likely not work out to collect a full basket of a dietary product. These mushrooms are quite rare and in small groups. Very young specimens that did not have time to exude worms are considered especially valuable. Ryzhik love shady places and are most often found in young spruce forests,pine forests, in poorly lit glades and edges. Having collected saffron mushrooms (we will tell you how to cook them below), you can surprise your loved ones with he althy and tasty dishes.
Ginger can be either orange, justifying the name, or blue-green. However, in any case, red milky juice is noticeable on the cut of the mushroom, allowing an inexperienced mushroom picker to navigate the correctness of his find. You can collect mushrooms from the last days of July and ending with the first frosts. At the same time, mushrooms are good at camouflage, and in order to notice a delicious camelina, you should bend over well.
Easy recipe
If you are lucky enough to collect young and beautiful mushrooms, take the chance to fully enjoy the taste of amazing mushrooms without wasting time on cooking. To do this, you just need to read about how to pickle mushrooms mushrooms quickly and easily. It is necessary to thoroughly clean them from dirt, rinse and put them head down on a flat dish. It remains only to s alt the mushrooms and leave for an hour and a half. The original snack with a slightly bitter aftertaste is ready.
S alted mushrooms
One of the traditional recipes for pickling mushrooms mushrooms is available even to a novice cook. The gifts of the forest prepared in this way will be a real gift for a gourmet. Mushrooms cleaned of dirt and washed with running water must be poured with water and boiled for 5 minutes after boiling. All the time you should remove the resulting foam. Let the mushrooms drain in a colander and put them in a container (bowl, tub, bowl), pouringeach layer with allspice (10 pcs.), bay leaf (2 pcs.), chopped garlic (3 cloves), dill (bunch) and s alt (at the rate of 4 teaspoons of s alt per kilogram of mushrooms). Press the mushrooms with oppression and refrigerate for 45 days. After that, pack the mushrooms in small jars and cover with tight lids or leave them in a tub in the basement. The described recipe for s alting mushrooms mushrooms is one of the simplest and most delicious.
How to store the finished product
The room in which mushrooms will be mushrooms (s alting recipes are presented above) should be darkened, cool and well ventilated. The best temperature is 5-6 degrees. At lower values, the mushrooms will freeze, and in a warm environment, mushrooms can turn sour and lose their unique taste. It is necessary to periodically ensure that the brine completely covers the mushrooms. When it evaporates, you need to add boiled chilled water to the dishes with the addition of a small amount of s alt. If mold has appeared, then it can be removed with gauze dipped in hot s alt water. Mushrooms mushrooms (how to cook these gifts of the forest, we consider in the article) are dense and tasty.
Marine
Marinated saffron mushrooms (how to cook them is described in this recipe) are distinguished by their rich taste and attractive appearance. They are able to decorate any holiday table. Pickled mushrooms differ from s alted ones in a more refined taste, and the absence of bitterness, which canbe present in other preparations. Camelina made according to this recipe can be used to complement many dishes, such as salads and vinaigrettes. To prepare an original and hearty snack, you will need the following ingredients:
- 1 kg of mushrooms;
- 2/3 cup purified water;
- teaspoon of s alt;
- citric acid (about 1/5 tsp);
- a few peas of allspice.
More about the cooking process
Cleaned from forest debris, mushrooms should be poured with s alted boiling water and immediately discarded in a colander. This procedure will provide the product with a delicate taste. Making the marinade is extremely simple - mix water with s alt and citric acid and boil over low heat for about 20 minutes. The resulting solution should be poured with the gifts of the forest, not forgetting to add peppercorns, and cook for 15 minutes. Remove the pickled mushrooms mushrooms from the pan and put them in sterilized jars. Pour strained marinade, roll up and store in any cool place. Such mushrooms can be stored on the balcony, in a cool cellar or in the refrigerator.
Spicy mushrooms
Mushrooms mushrooms, the recipes for which every mushroom picker has, can be spicy. First of all, you need to decide on the storage temperature of a tasty workpiece. If the mushrooms stand in a cool and well-ventilated cellar, then 40 grams of coarse s alt are taken per kilogram of mushrooms. If you plan to leave a snack in the apartment, then you will need at least 50-60 s alt.gram. Spicy and piquant taste will be a real discovery for all mushroom lovers.
Ingredients for spicy snack:
- 1 kg of mushrooms;
- horseradish leaf;
- 5-6 blackcurrant leaves;
- 3 bay leaves;
- a few peas of allspice;
- 0.5 tsp ground black pepper;
- s alt.
Preparing a savory snack
Mushrooms thoroughly cleaned of debris, spread in a single layer on a sieve and rinsed with boiling water. Immediately after this, the mushrooms should be cooled in ice water and allowed to dry. Spread currant leaves evenly on the bottom of an enameled pan, bowl or tub, add parsley and peppercorns. Put the mushrooms upside down and cover in layers with s alt mixed with ground pepper. Put horseradish on top, cover with a wooden circle (or plate) and leave the load. After a month of settling in a cool (+5 degrees) place, delicious spicy mushrooms mushrooms (how to cook them, you read in this recipe) can be put on the table.
Fermented product
Mushrooms mushrooms (how to cook them in another way, we will describe below) differ from others in that they are even better absorbed by the body thanks to lactic acid. For cooking, specimens with a hat no more than 5 cm in diameter are suitable. Peeled and washed mushrooms are poured over with boiling water, allowed to drain and placed in glass jars, sprinkled with s alt and adding filling. The latter is made from boiled and cooled to forty degrees of water (it will take one liter), a tablespoon of sourmilk, fifteen grams of sugar and thirty grams of s alt. Water is calculated in such a way as to completely cover the product. The load is placed on top. Mushrooms are sent to a dark, cool place for ripening for two to three weeks. Bon appetit!
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