From the middle of summer and almost to the late fall on clearings of the mixed woods, birchwoods and on roadsides of roads the fans of "silent hunting" pick mushrooms the white butterflies called in the people a white coral milky cap (in the Volga region they are called sometimes also volzhanka). They it is eaten only in a salty look, and some gourmets prefer them even to milk mushrooms. Before preparing mushrooms of the white butterfly, it is necessary to study surely rules of salting and only then – recipes.
Rules of salting white butterflies
Rules of salting white butterflies are similar to rules of a pickles of similar mushrooms – milk mushrooms, coral milky caps, saffron milk caps, etc. Nevertheless the reminder on them won't be superfluous, it is about mushrooms – products which preparation it is necessary to treat very carefully in order to avoid cases of poisonings and dangerous diseases.
Rules are as follows: - not use for salting a leg;
- not salt overripe, flabby and insufficiently fresh mushrooms; - accurately (not to break fragile hats) and carefully to wash white butterflies a baking plate with flowing water, deleting garbage and dirt; - wet the washed-out mushrooms at several o'clock in cold water.
Soaking of white butterflies is necessary to remove a specific strong smell and a sharp bitter taste which gives to mushrooms lacteal juice. Some hostesses in addition drench mushrooms with boiled water.
When all rules are followed and precisely executed, it is possible to start directly salting white butterflies. There are two ways – cold and hot.
Cold way of salting white butterflies
Ingredients: - the white butterfly fresh prepared – 10 kg; - the rock salt which isn't iodated – 400 g; - garlic – 1 head; - fennel seeds – 50-100 g; - horse-radish a root – 10 cm with a diameter of 15-20 cm; - allspice – 20-30 peas; - bay leaf – 5-10 pieces.
Attention! – soaking of the white butterflies prepared for salting cold-process should be increased up to 1-2 days, changing at the same time water daily 2-3 times. Otherwise and mushrooms in finished form will taste bitter.
Prepare spicery. Divide garlic into segments, clean and cut. Wash out a root of horse-radish, husk thinly and too cut (it is possible lengthways). Allspice and seeds of fennel you can slightly потолочь in a mortar for the maximum return of aroma by them. Mix all spicery in a bowl together with salt. On a bottom of the capacity prepared in advance (pans, tubs, banks) fill a little spice-salt mixture and lay the first row prepared, i.e. washed out and soaked, white butterflies. Stack mushrooms hats down. Powder the first row with salt with spicery and lay on it the second row, then the third, fourth and all the subsequent, without forgetting to pour layers a spice-salt mixture. Cover the last row with a gauze, put a wooden circle and cargo (a stone, to bank with water and so forth). Place capacity with mushrooms in the cool place. White butterflies will be ready in one or one and a half months.
Hot way of salting white butterflies
This way is a little more difficult than the first, but after it mushrooms turn out strong, don't crumble, are longer stored and is them it is possible without fears. However, such aroma as at cold salting, it isn't necessary to expect. The washed-out and soaked white butterflies fill in with a weak salt brine (50 g of salt on water liter), put on strong fire. As will begin to boil, lower fire to an average and you cook 8-10 minutes, stirring slowly and scumming. Wash out the boiled mushrooms under flowing water and cast away on a colander that water flew down. Then shift them in the prepared ware – a pan or to bank, pouring spicery and fragrant herbs. Boil a brine at the rate of the 200th salt on 1 liter of water and fill in white butterflies so that they were covered with a brine completely. The mushrooms salted thus are considered as ready in 20-25 days. And in conclusion. There is public opinion that white butterflies, as well as milk mushrooms, saffron milk caps, coral milky caps, don't need when salting spicery and fragrant herbs which can shade, distort or absolutely destroy own taste of mushrooms. But, as they say, this business of individual gastronomic preferences, everyone salts white butterflies as considers correct, being conformed with the taste.