Fans of collecting mushrooms can prepare them not only fresh, but also preserve to keep for long time. At the same time it is necessary to consider features of mushrooms as product in general and their separate types in particular.
It is required to you
- 1 kg of mushrooms;
- half-glass of vinegar;
- half-glass of water;
- 1 tablespoons of salt;
- 1 tablespoons of sugar;
- bay leaf;
- carnation;
- black pepper.
Instruction
1. If you want to keep mushrooms for a long time in the look close to fresh, freeze. For this purpose it is necessary to wash out, examine and cut off previously them all damaged places. Mushrooms freeze entirely or in the cut look is possible. Pack them into a plastic bag, previously having dried, and remove in the freezer. If there is a lot of mushrooms, pack in the small portions. It is connected with the fact that it is better not to subject them to repeated freezing.
2. Also good way of preservation of mushrooms is a drying. It is the best of all to prepare thus cepes, aspen mushrooms and birch mushrooms. Without washing out, spread out them to sheets or lattices. Large mushrooms can be cut. Put in the oven heated to the minimum temperature and you dry until ready. This operation can be made also in the sun, but in this case drying will borrow much more time. Such mushrooms can be stored in banks or linen sacks in the cool place or истолочь in a mortar and to use as a mushroom powder - to add to soups and sauces.
3. Pickle mushrooms. Such type of preparation will turn them into tasty snack and good additive to various dishes. It is possible to pickle cepes, slippery jacks, birch mushrooms, aspen mushrooms, honey agarics and some other types. For a start carefully wash up mushrooms in several waters, cut off all damaged parts. In a pan pour in water at the rate of a half-glass on kilogram of mushrooms, and then - as much vinegar. Pour salt. Put mushrooms. You cook them, periodically scumming, within half an hour. Add a little sugar and also bay leaf, a carnation and several peas of a black pepper. Sterilize glass jars and metal covers in boiled water, dry. Then fill in in them marinade with mushrooms so that jars were full. Roll up covers by means of the special machine. You store mushrooms in the fridge. Before the use, in order to avoid risk of botulism, it is desirable to fry or boil such mushrooms.