Boiled mushrooms - ideal option of preparations for the winter. As pleasantly to cook a mushroom soup in the winter, or to fry with potato, or even to make fresh mushroom solyanka. It is necessary to store them in the small portions in polyethylene bags - so you will save space in the freezer.
It is required to you
- fresh mushrooms (at the rate on 1 kg)
- it is a little salt to taste
- blackcurrant leaf
- several peas of a black pepper
- one segment of garlic
Instruction
1. The cleaned mushrooms need to be washed out carefully from sand and the remained dirt. Then it is necessary to take any suitable container (big pan, a bucket or a basin), to lay out there mushrooms and to fill in them with fresh flowing water. From above to press a little a big plate that the emerged mushrooms also appeared under water. It is necessary to presoak mushrooms for one or one and a half hours at least that soaked all not washed away sand.
2. Get mushrooms from water, wash out them once again in a clear water. Cut with small pieces or boil them entirely - a matter of taste. In a clean pan about 3 liters boil 1.5 liters of water, shift mushrooms there and reduce fire. Salt a little, put pepper small peas, garlic (whole head) and a blackcurrant leaf. It is necessary to cook mushrooms on slow fire within 15-20 minutes.
3. Accurately get the boiled mushrooms a colander and let's cool down a little.
4. Boiled mushrooms in itself are hardly a ready-to-eat meal, most likely a stage before the subsequent preparation: salting, a marinovka, freezing for the winter. The most prosty option - freezing. Having got preparation from the freezer, they can also be prepared in any way. To freeze mushrooms, spread out them on small polyethylene bags, average portions - approximately on half a kilo. Track that in bags there was no excess air left. Lay bags accurately ranks in the freezer. It is possible to store preparations in the freezer not longer than year. Thus it is possible to prepare many species of mushrooms: white, aspen mushrooms, birch mushrooms, honey agarics, mossiness mushrooms and veshanka. The only exception are a pickles as after cooking they can't be eaten because of a bitter taste. Right after a defrosting the boiled mushrooms can be prepared in any way: in the form of soup or for roast with potatoes, as a stuffing for pies or pancakes.
5. Don't throw out broth after cooking of mushrooms at all. On such rich and saturated broth it is possible to cook very tasty soup or to make of it sauce to meat or a duck. It is also possible to keep sauce for later, its modulation in a small plastic bottle, to close densely a cover and to put in the freezer. After a short defrosting it can be used at once, thus at all seasons of the year you near at hand will have a fresh mushroom bulyonchik.