There are many mushroom pickers who are not at all boletus, but comelina are considered the king of mushrooms. This is no coincidence: the orange handsome man, which can be found from summer to late autumn among the pines and spruces on moss mats, has an excellent taste and contains many useful substances. In addition, it quickly becomes salted without soaking. If you still do not know how to salt mushrooms at home, do not worry - even the most inexperienced cook can handle this.
Dry way to salt mushrooms
If you yourself, in a clean forest, have just picked up bright red, not wormy mushrooms, it is permissible to simply carefully clean them dry with a knife and a clean sponge and cut off the bottom of the legs. After that, the mushrooms need to be cut into large slices and put in an enamel bowl with caps down, sprinkling with coarse salt at the rate of 40-50 g per 1 kg of raw material. Put oppression. Before eating, you must drain the resulting juice.
Cold salting of saffron milk caps
If you dry salt the mushrooms, then after 4 hours you can feast on this valuable product! The only drawback of the dry workpiece is that it will not be stored for a long time. For those who are thinking how to salt mushrooms for the winter for subsequent storage at a temperature of 2-5 ° C, cold preservation is recommended.
The peeled mushrooms must be thoroughly rinsed, only then cut, put in an enamel bowl and sprinkled with coarse salt at the rate of 80-100 g per kilogram of raw material. Cover with cherry twigs, currant leaves and apply oppression. After 2-3 weeks, the pickles are ready to eat.
What mushrooms contain
- beta carotene
- B vitamins
- potassium, iron, calcium, magnesium salts
- natural antibiotic lactrioviolin
- amino acids
- valuable source of proteins
- surpass herring, chicken, eggs and veal in calories
How to salt mushrooms in jars in a hot way
In order to better preserve all the valuable substances contained in this amazing mushroom, dry and cold salting is recommended. However, you may come across not very fresh specimens, you can buy mushrooms in the market from an unfamiliar seller. In these cases, you can use the hot method of pickling mushrooms as a safety net.
The mushrooms, already peeled and washed, must be put into a saucepan, covered with water, brought to a boil and kept on fire for 5 minutes, removing the foam. After that, drain the liquid, put the hot mushrooms down with their caps in jars, at the bottom of which are washed horseradish leaves. Sprinkle with salt at the rate of 50 g per kilogram of raw materials. You can put spices on top: sweet peas, coriander, lavrushka to taste, cherry leaves, currants and horseradish.
Keep the mushrooms under oppression in the room for 5 days. When the juice released from the salting of mushrooms becomes viscous, rinse them in running water, remove the leaves and place in sterilized jars. Make a brine at the rate of a tablespoon of salt in 500 ml of water and fill it with mushrooms. Close the jars and store in the cold. You can try such a blank after a month.
You already know how to salt mushrooms at home, and that the express salting method allows you to taste a delicious snack on the same day. However, you can eat practically raw only mushrooms of this type, collected with your own hands away from highways and industrial enterprises, fresh, and if you are sure that these are mushrooms! Meanwhile, inexperienced mushroom pickers often confuse:
mushrooms
and waves.
If the mushroom is a delicious, high-class mushroom, then the volvushka is conditionally edible and needs a long soaking before salting!
How to distinguish mushrooms from waves
- the mushroom turns blue when cut, while the wave does not. This is the main distinguishing sign of similar, at first glance, mushrooms.
- an adult, overgrown mushroom, loses the roundness of the cap
- the wave always has rounded edges of the cap
- the "headdress" of the saffron milk cap is always red, while in the wavy it can vary from yellowish to hazel, it can be pinkish (pink wavy)
- the cap of the wave is covered with villi
Finally, if during the mushroom season, waves are more common, literally striking, then camelina is a rarer mushroom. It still needs to be found in foliage and moss, to know certain places. Well, if you managed to collect a "red" crop, please yourself and your loved ones with a real delicacy!
