When there comes the season of mushrooms, before many hostesses there is a question of how it is the best of all to prepare them for the winter that not only to save time and forces, but also to receive as a result a tasty and fragrant product. One of the most popular ways of preparation of mushrooms is their salting which can be executed as we heat, and cold-process.
Salting mushrooms cold-process
To make preparation according to this recipe, it is required to you:
- mushrooms (black and white milk mushrooms, saffron milk caps, coral milky caps or russulas) - 1 kg;
- 100 g of salt;
- 10-12 leaves of blackcurrant;
- 5-6 cherry leaves;
- 2 leaves of horse-radish;
- The 2nd umbrella of fennel;
- 3 bay leaves;
- garlic and bell pepper to taste.
Carefully wash out coral milky caps, milk mushrooms or russulas, fill in with cold water and leave to be soaked for 5-6 hours (if you salt saffron milk caps, then they don't need to be soaked). On a bottom of ceramic or wooden ware fill a salt layer, lay a half of the available greens and spices, lay out a layer of the prepared mushrooms, again salt also spices and cover with mushrooms. From above again fill up mushrooms with salt and cover with the remained leaves.
Cover ware with mushrooms pure fabric or a gauze, and lay from above a cutting board on which surely put oppression. In 2 days the mushrooms will settle and will emit juice. If in capacity there is not enough juice, increase oppression weight. Mushrooms have to stay a baking plate oppression not less than 30 days, all this time systematically wash out fabric which covers them. After 30 days remove fabric and oppression, shift mushrooms in clean banks, fill in with the formed juice, and remove to the dark and cool place.
Salting mushrooms in the hot way
Milk mushrooms especially are suitable for salting in the hot way. To prepare tasty and crunchy mushrooms, the following products will be necessary for you:
- 1 kg of white milk mushrooms;
- 4 garlic gloves;
- 2 tablespoons of salt;
- several umbrellas of fennel;
- 10 peas of a black pepper;
- 10 leaves of blackcurrant.
Carefully wash out milk mushrooms, cut large mushrooms on several parts. Boil water, add to it salt and lower milk mushrooms in water. You cook mushrooms not less than 5 minutes. On a bottom previously sterilized banks fill a little salt, put 2 peas of pepper, a fennel umbrella, a leaf of currant, a little crushed garlic and greens and a layer of mushrooms.
Spread mushrooms layers, seasoning with their salt and spices. Condense salty mushrooms in bank and fill in them with water in which they cooked. Close to bank a boiled kapron cover, cool and remove in the fridge. In 1.5 months the salty mushrooms will be ready.