Summer is a great time for lovers of "quiet hunting". To spend the whole day in the forest, and in the evening to return tired, with a full basket of real milk mushrooms, is a real feast for the soul. Only the work of a real mushroom picker does not end there. Milk mushrooms require special attention. In order to serve delicious mushrooms to the table in winter, they must first be properly peeled and soaked.
It is necessary
-
- milk mushrooms;
- large basin or bucket;
- Toothbrush;
- short knife;
- water;
- salt.
Instructions
Step 1
Remove dry leaves and herbs from mushrooms. Put them in a bucket or basin, fill with cold water for 1, 5-2 hours. During this time, the dirt that has dried on them will get wet. After pre-soaking, drain the water, put the mushrooms in the sink.
Step 2
Take a short knife and peel the mushrooms from the top film. Small particles of sand and earth always remain on it. Wash the grooves in the middle of the cap especially carefully. If the mushrooms are large, you can cut them into pieces, so it will be much easier to clean them. The dirt and sand between the plates on the inside of the mushroom can be easily brushed out with a toothbrush. Place the mushroom under running water and sweep the dirt along the plates.
Step 3
Place the peeled mushrooms in a clean bowl. For this, a large bucket or basin will do. Fill the container with mushrooms no more than halfway. Fill the milk mushrooms with spring or artesian water and place in a cool place. To avoid mushroom acidification, the water should be changed every 4 hours. Ideally, the milk mushrooms should be soaked under running water and, if you have the opportunity, use this method.
Step 4
After you have drained the water 3-4 times, add salt to the next pouring. Approximately 1 tablespoon for 2 liters of water. In a saline solution, the mushrooms should be soaked for 2 days. Remember to change the salt water periodically. Do this at least 2 times a day.
