Milk mushrooms — some of those mushrooms which in many countries of Western Europe are considered as inedible. The fact is that it is impossible to fry such mushrooms in an unprepared look, they need preliminary salting. But not each person is familiar with the recipe of the correct salting milk mushrooms.
Instruction
After that the prepared and cleaned milk mushrooms need to be put in spacious capacity (for example, in a wide low pan) hats down. Mushrooms are filled in with cold water and at least 2-3 days are soaked in it (once a day water needs to be changed). This simple procedure allows to soak caustic juice from milk mushrooms. Now milk mushrooms are almost ready to salting.
It is possible to boil previously them in the boiling water within 15-20 minutes, but it is possible and not to do it. The boiled thoroughly mushrooms need two-week salting, but it is necessary to leave not boiled thoroughly milk mushrooms in a brine not less, than for two months. The taste in this case too will differ a little — not boiled thoroughly milk mushrooms after salting have stronger taste and strong aroma, than boiled thoroughly. After preparation of mushrooms it is possible to start their salting.
For a start mushrooms should be weighed precisely to define the required amount of salt. On one kilogram of milk mushrooms about 40 grams of salt are required. It is possible to salt milk mushrooms in usual 3-liter jars. On a bottom the banks fill salt and stack the fresh leaves of cherry, horse-radish, currants cut on garlic segment pieces, fennel stalks. Mushrooms spread in bank hats down, strew with spicery (for example, peas of a black pepper) and I will merge and also the cut horse-radish root pieces. When bank it is filled with mushrooms, it is covered from above with leaves of currant or leaves of horse-radish, and from above covered with pure fabric. Contents banks need to be pressed down oppression, and from above cover with a plastic bag the opened jar (for protection against dust). It is impossible to tie a package — air has to circulate freely. Send to bank to the fridge or the basement, and in two months the milk mushrooms will be ready-to-serve. The salted milk mushrooms — the real delicacy!