Autumn mushrooms, if properly prepared, will delight you in the cold winter. Salted and pickled ones can be put on the table as a separate appetizer, just pour over them with vegetable oil and add onion rings. Dried ones are good for making soups, they are used for filling for pies, dumplings, and added to cereals.
It is necessary
Instructions
Step 1
Cold salting
Go through and peel the autumn mushrooms, rinse them well, and then cover with cold water and let stand for 5-6 hours.
Step 2
Place the prepared mushrooms in rows in barrels, clay or glass jars, while shifting with dill, black currant leaves and salt.
Step 3
Cover the mushrooms with a cloth, and then with a wooden circle that fits freely into the keg or jar, you need to put a light weight on it. After the mushrooms have settled, add a new portion of mushrooms, salt and herbs to them, observing the same standards. As soon as the dishes are full, you need to check if there is brine in the mushrooms. If it is not enough, you need to add a little saline solution at the rate of 20 g of salt per 1 liter of water.
Step 4
Hot salting
Peel and sort the mushrooms by size and variety, then rinse well in cold water.
Step 5
Pour 0.5 tbsp into a saucepan. water, add salt and put on fire. When the water boils, dip the mushrooms in it. Stir them while cooking to prevent them from burning. If foam appears, remove it.
Step 6
Add pepper, bay leaf, and the rest of the seasonings to the mushrooms and cook, stirring gently. Boletus and boletus mushrooms - 20-25, valuey - 15-20, and russula and boletus - 10-15 minutes. The finished mushrooms should settle to the bottom, and the brine should become transparent.
Step 7
Transfer the boiled mushrooms to a wide bowl to cool. Send the cooled mushrooms to kegs or jars and cover with brine from a saucepan.
Step 8
Marinated mushrooms
Sort the mushrooms according to size, peel and rinse. Transfer the mushrooms to a strainer to drain the water.
Step 9
Pour 0.5 tbsp into a saucepan. water, add vinegar and salt to it, and then mushrooms. When the water boils, remove the resulting foam, put the spices in the brine and cook for 20-25 minutes. When the mushrooms have settled to the bottom, remove them from the heat and pack them into glass jars.
Step 10
Dried mushrooms
Go through and peel the mushrooms, no need to wash. Spread them out on a baking sheet, preferably on a wire rack. Set the oven to 50oC and leave the door open to allow moisture to escape. Dry the mushrooms for 1, 5-2 hours at this temperature. If droplets of moisture appear on them, reduce the heat. Next, the oven temperature should be raised to 70-80 ° C and dried for another 2 hours. After that, you need to again reduce the heating to 50 ° C and dry for 1.5 hours.
