Mushroom extract is used for preparation of soups and sauces and 2-3 years can be stored. This additive gives to dishes pleasant aroma and distinct mushroom taste.
Mushroom extract
For preparation of mushroom extract it is better to use mushrooms the first category: white, birch mushrooms, slippery jacks, champignons. Wash out mushrooms, very small crumble, put in ware with a thick bottom and you cook on weak fire within 40 minutes in own juice. Filter the emitted juice, and again put mushroom weight in the same ware, add a little water and boil thoroughly once again. Shift weight in a gauze sack and put a baking plate bends to wring out all formed juice. Salt the turned-out extract (1 teaspoon of salt on 1 l of extract) and boil thoroughly still some time. The ready-made product has to be dense as syrup. Pour it on banks with a capacity of 0.5 l, sterilize within 40 minutes in the boiling water and roll up a baking plate metal covers.
Mushroom extract
Peel cepes, aspen mushrooms, birch mushrooms, slippery jacks, small cut, shift in a pan and fill in with salty water (0.5 glasses of water, 1 teaspoon of salt and 2 g of citric acid on 1 kg of mushrooms). Prvarite mushrooms within half an hour, potoyanno scumming and gradually pouring in 0.5 more glasses of water. Cast away mushrooms on a colander and collect broth in a saucepan. Miss mushrooms via the meat grinder, put in a gauze sack and wring out juice, having put a baking plate bends. Mix juice with broth and boil thoroughly before reduction of volume twice, then pour on hot dry banks with a capacity of 0.5 l, cover with boiled covers, sterilize within half an hour and roll up. You store banks with extract and an extract in a cold dry spot.