2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
September is mushroom picking time. And all lovers of this wonderful product with great pleasure go to the forest for it, so that later they can also make supplies for the winter. One of the most favorite harvesting methods is s alting. Almost all mushrooms can be s alted. Today we will talk about such mushrooms as black mushrooms, the s alting of which is not difficult either for experienced chefs or for amateurs. Why is this method good? Mushrooms prepared in this way can later be stewed, fried, and soups can be prepared from them. And for this, black milk mushrooms are quite well suited, s alting of which is one of the best ways to preserve all the beneficial qualities of this delicious product. But you must follow all safety rules, because no matter how good the mushroom is, jokes with it are bad.
S alting black mushrooms in a cold way
Mushrooms can be s alted in two ways: cold and hot. Let's consider the first option. Mushrooms must be prepared: rinse thoroughly with cool running water, clean each thoroughly from dirt, remove damaged parts. Next, they need to be soaked to get rid of toxins and unpleasant bitterness. For thisMushrooms are laid out in a large bowl with hats down and poured with cold water. In this state, they are about 3 days, while the water should be changed frequently.
As a rule, wooden barrels are used for pickling mushrooms, but not everyone has them. Therefore, you can use ordinary banks. It is important to be able to properly lay and cook black mushrooms, pickling mushrooms comes from the following calculation: 40 g of s alt is taken per kilogram of mushrooms. A layer of s alt is poured onto the bottom of the prepared container, several leaves of currant, horseradish, cherry, several cloves of garlic and whole stalks of dill are laid. Milk mushrooms are laid out on top of the greens, always with hats down. After the first layer is laid out, sprinkle it with a few peas of black pepper, lay a bay leaf and sprinkle with a pinch of s alt. Next, proceed to laying out the second layer of mushrooms. After finishing all the layers, cover everything with cherry and currant leaves.
Now all the contents must be covered with a lid or a plate and pressed with a load. We send milk mushrooms to the basement for s alting. Product ready in a month.
S alted black milk mushrooms, recipe two
It will take much less time to cook mushrooms in a hot way. Only in the heat they use this recipe, when there is a need to quickly process a large number of mushrooms in a short time, and there is no way to soak the raw materials. To get rid of unpleasant bitterness, milk mushrooms must be boiled (approximately 20 minutes). After that, the mushrooms are washed in a large amount of clean water.water, let it drain. When all the preliminary stages have been completed, the milk mushrooms are placed in prepared containers for s alting, sprinkled with s alt (50 g of s alt is used per kilogram of mushrooms). A few cloves of garlic, chopped onion, a couple of sprigs of dill, horseradish root are added on top, everything is covered with a lid and put under load. After 7 days spent in the cold, the mushrooms are ready to eat.
Try it, you will definitely like black milk mushrooms (s alting in one of the suggested ways).
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