2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
S alting and pickling are the most popular ways to harvest mushrooms. You can give russula a special taste and aroma by using one of the recipes below.
S alted russula: cooking recipe
You will need the following set of products:
- rock s alt (coarse) - according to the number of mushrooms (for 5 kg - about 80-90 grams);
- garlic, dill, blackcurrant leaves, horseradish (leaves), fern (leaves);
- russula (preferably young, strong).
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How to cook s alted russula? The recipe is also suitable for harvesting mushrooms, mushrooms, milk mushrooms.
1st step
First, sort through the mushrooms. Before s alting the russula, remove debris from them, fill with water (throw a little s alt there), leave for a couple of hours to soak. This procedure is required for all mushrooms before s alting, with the exception of mushrooms. Milk mushrooms are recommended to be kept in water for a day, waves - 2 days. Water should be changed every 12 hours.
2nd step
Place the prepared mushrooms in the pickling container with the cap down. You can use a large enamel pan. Sprinkle each layer with s alt, lay with leaveshorseradish, currants, garlic cloves, cut into thin petals. Cover the very top of the mushrooms with fern leaves. It is usually recruited in the forest (if you go for mushrooms on your own). Thanks to the leaves and spices, incredibly fragrant s alted russulas are obtained. The recipe does not include cooking mushrooms, which makes their taste incomparable to any other types of mushrooms.
3rd step
Put gauze or a napkin on the fern leaves. Then place some kind of circle (non-metal) on which you can put oppression. The approximate weight of the cargo is 10% of the mass of mushrooms.
4th step
Be sure to keep the top layer of mushrooms from drying out. If this happens, then prepare a 4% s alt solution, pour it into the pan. Every 3 days, rinse the tissue or change it to a clean one.
5th step
If you have new batches of mushrooms, then they can be placed in the same pan, after performing the necessary preparation. Do not forget to shift the mushrooms with leaves and garlic. After 40 days, you will get delicious s alted russula. The recipe for mushrooms provides for s alting for 14 days. Mushrooms should only be stored in the refrigerator. S alted mushrooms can be eaten with jacket potatoes, lard and mustard. It is especially good to serve russula as an appetizer for strong alcoholic drinks.
Marinated russula
Recipes for this dish may vary. Here is one of the classic ways. Preparation requires the use of the following ingredients:
- russulastrong young (5 kg);
- table s alt (80 grams);
- Vinegar 9% - 800 ml (4 cups);
- spices: cloves, black peppercorns; bay leaf;
- onion (800 grams);
- sugar (15 grams).
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To begin with, the mushrooms must be thoroughly cleaned of needles, leaves and earth, rinsed in water. Then you need to pour the product with s alted water and boil for 5 minutes. While the mushrooms are cooking, boil a couple of liters of water, s alt, put sugar and spices with onions. Keep the brine on fire for 10 minutes. At the end of cooking, pour in the vinegar, put the russula in the marinade and cook for another 5 minutes. Take the mushrooms out of the brine. Sort by banks. Boil the marinade for another 10 minutes and pour over the mushrooms. Close the jars with plastic lids and place them in a cool place.
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