There are many experienced mushroom pickers who believe that the king of mushrooms is not boletus, but camelina. This member of the Russulaceae family is not only very tasty, but also useful - it contains a natural antibiotic and other useful substances. Bright, beautiful mushrooms often take a fancy to the grassy edges near the pine trees. Most often they are salted, but there are also those who like to cook mushrooms. It is recommended to do this in water, oil or marinade.
It is necessary
-
- mushrooms;
- water;
- salt and pepper to taste;
- sugar;
- vegetable oil;
- butter;
- vinegar;
- garlic;
- Bay leaf;
- colander;
- containers for cooking and canning;
- seaming machine.
Instructions
Step 1
Prepare boiled mushrooms, which will serve as a wonderful appetizer for potatoes and other vegetable dishes. Go through and peel the mushrooms. They are extremely rarely wormy, but be sure to check them out. Discard infected instances as necessary. Rinse selected mushrooms and cut into slices.
Step 2
Pour water over the mushrooms, add salt water to your taste and put the pan on fire. You need to cook mushrooms no more than 15 minutes, otherwise they will lose their nutritional qualities.
Step 3
Throw the boiled mushrooms in a colander and let the water drain. While they are cooling, prepare a clean glass container. Fold the cooled mushrooms into it, cover with vegetable oil and add a little chopped garlic. It is advisable to eat this dish within 2-3 days.
Step 4
Try to boil mushrooms in oil - you will get a preparation for the winter, which will well preserve the natural taste of the product. Cut the clean mushrooms into large pieces and place in a saucepan. Put butter (400 g per 1 kg of mushrooms).
Step 5
Close the container with a lid and simmer the contents over low heat, stirring regularly. Wait until the butter is completely melted and becomes transparent.
Step 6
Transfer the mushrooms to sterilized jars, top up with hot ghee and roll the mushrooms into rubber-sealed tin lids. Store them cold and try to consume them within a few months. Before use, it is enough to hold the jar in warm water until the butter melts - and the dish is ready.
Step 7
Boil the mushrooms in the marinade. Spices will overpower the natural taste of camelina, but such canned food can be stored in the refrigerator or cellar for up to 2 years. For 1 kg of mushrooms and 400 g of water, take 10 g of salt, 5 g of sugar, 50 g of vinegar (30%), a few peas of pepper and 1-2 bay leaves. Dilute the marinade.
Step 8
Peel the mushrooms, rinse in cool water and immediately place in the seasoned water. Cook for 15 minutes, stirring constantly. Gradually add mushroom juice to a small amount of liquid. Roll up the finished marinated mushrooms immediately in sterile warm jars.
