Volnushki - solid mushrooms of white or light pink color with a wavy edge at the cap. They can be found in mixed or birch forests from late July to October. They grow in huge families, if you find such a place, then you will definitely not be left with empty baskets. Waves have a bitter taste, so they are not eaten when fried and boiled. They are only suitable for pickling and pickling.
In different regions of immense Russia, volnushki mushrooms are found under different names: volnyanka, rubella, volzhanka and volzhanka. Although these mushrooms are considered conditionally edible, not one feast at mushroom pickers is complete without pickled waves. Not only in Russia they love such a snack, in Finland they also cannot do without crispy, aromatic and moderately spicy mushrooms. Volnushki are a valuable food product, they contain vitamin D, which is not lost during heat treatment and pickling. Also, mushrooms contain elements B1 and B2, necessary for the body, carbohydrates (1.6%), fats (0.5%) and proteins (2.5%).
General rules for marinating waves
- Go through and remove the mushrooms damaged by pests. Only fresh waves are suitable for marinating, their storage in raw form should not exceed 6 hours. old and large specimens are not suitable for pickling.
- For canning, select small mushrooms (the cap should not be more than 5 cm in diameter). Clean whole mushrooms from debris and dirt.
- Cut off the legs of the mushrooms, stepping back 0.5 centimeters from the cap. The remaining leg should be peeled and cut into slices.
- Rinse the mushrooms well.
It's important to know:
- Soak the mushrooms in cold water to remove the bitterness. This process is very long and lasts 2-3 days. Change the water 3-4 times a day.
- Boil the mushrooms until tender, this is determined visually (when the product sinks to the bottom of the pan). Undercooked waves can lead to poisoning or intestinal upset.
- Observe the rule of sterilization of containers for workpieces. The duration of heat treatment at 100 degrees: containers of 0.5 liters - 30 minutes, for liter cans - 45 minutes.
- Store the workpieces in a dry and cool place. The shelf life should not exceed 12 months.
An easy way to marinate wines with a step-by-step recipe
Mushrooms prepared in this way retain their aroma and natural taste. The correct proportion of spices gives the desired pungency. Before serving a snack, sprinkle onion rings, dill and vegetable oil on the dish.
Ingredients:
- Volnushki - 1 kg;
- water - 1 liter;
- bay leaf - 3 pieces;
- hot black pepper - 10 peas;
- allspice - 5 peas;
- cloves - 5 pieces;
- granulated sugar - 2 tsp;
- salt - 1 tablespoon;
- vinegar essence - 1 tsp
Preparation:
- Rinse the pre-soaked waves.
- Pour mushrooms with water, cook in salted water until tender over low heat. Skim off the resulting foam.
- Drain the prepared mushrooms and rinse them.
- Preparation of the marinade: add spices, sugar, salt to boiling water and boil for 3 minutes. Add vinegar.
- Transfer the mushrooms to the marinade and let them boil. Reduce heat and cook for 5 minutes.
- Place the marinated waves in sterilized jars and close the lids tightly. The time and rule for preparing cans is given above.
An interesting way to marinate the waves at home
Ingredients:
- Volnushki - 1 kg;
- dill, mint - 1-2 branches;
- bay leaf - 1 piece;
- garlic - 2-3 cloves;
- cloves - 5 pieces;
- black peppercorns - 5 pieces.
To fill:
- Cherry juice - 1 glass;
- sugar - 20 grams;
- salt - 50 grams.
Preparation:
- Wash, pour over boiling water and dry the jars.
- Place the spices at the bottom of the jar.
- Wash the mushrooms soaked and boiled until cooked again, put in jars.
- Prepare the filling: mix cherry juice with sugar and salt. Boil and pour over mushrooms.
- Close the jars and sterilize them in a water bath for 40 minutes with a towel on the bottom of the pot.
The usual recipe for marinating volvushki in a hot way
A successful combination of garlic and mustard seeds add pungency and additional flavor to the workpiece. The piquant taste of the marinade will impress any mushroom lover.
Ingredients:
- Volnushki - 1.5 kg;
- water - 2 glasses;
- garlic - 1 medium head;
- white mustard seeds - 1 tsp;
- dill umbrella - 2 pcs.;
- granulated sugar - 3 tsp;
- salt - 1 tablespoon;
- apple cider vinegar - 50 g.
Preparation:
- Cook the soaked waves until cooked, rinse well.
- Peel and cut the garlic into thin wedges.
- Take two dry and clean 750 ml jars. Put spices and mushrooms in them.
- Bring water to a boil, adding salt and sugar to it. Let it simmer for 5 minutes and add the vinegar.
- Pour the hot marinade into the mushroom jars and roll them up.
- Sterilize ready-to-eat snacks within 40 minutes.
- Remove from water, turn cans over and cover.
Step-by-step recipe for marinating volnushki with vegetables in a hot way
This blank is completely ready for use. It remains only to get the forks and put it in a salad bowl.
Ingredients:
- Volnushki - 1 kg;
- carrots - 200 g;
- onions - 100 g;
- allspice - 10 peas;
- cloves - 5 pieces;
- apple cider vinegar - 2 tablespoons;
- water - 0.5 liters;
- granulated sugar - 2 tsp;
- salt - 2 tablespoons;
- bay leaf - 2 pieces.
Preparation:
- Wash the pre-soaked and boiled mushrooms several times.
- Peel and cut vegetables: onions - in half rings, carrots - in thin rounds.
- Boil water, adding spices, salt, sugar. Add chopped vegetables and cook for 15 minutes.
- Add vinegar and mushrooms, keep the appetizer on fire until cooked for 15-20 minutes.
- Do not let the dish cool, put it in jars, close the lids and sterilize in a water bath for 30-40 minutes.
- Turn the jars over onto the lids, wrap them in a towel and leave to cool for a day.
