Fans of mushroom picking can cook them not only fresh, but can also preserve them in order to preserve them for a long time. In this case, it is necessary to take into account the characteristics of mushrooms as a product in general and their individual species in particular.
It is necessary
-
- 1 kg of mushrooms;
- half a glass of vinegar;
- half a glass of water;
- 1 tbsp salt;
- 1 tbsp Sahara;
- Bay leaf;
- cloves;
- black pepper.
Instructions
Step 1
If you want to keep mushrooms close to fresh for a long time, freeze them. To do this, you need to pre-wash them, inspect and cut off all damaged areas. Mushrooms can be frozen whole or sliced. Pack them in a plastic bag, dry them beforehand, and put them in the freezer. If there are a lot of mushrooms, pack in small portions. This is due to the fact that it is better not to re-freeze them.
Step 2
Drying is also a good way to preserve mushrooms. It is best to harvest porcini mushrooms, boletus and boletus in this way. Spread them out on sheets or wire racks without rinsing. Large mushrooms can be cut. Place in the oven at the lowest temperature and dry until tender. This operation can be done in the sun, but in this case drying will take much longer. These mushrooms can be stored in jars or linen bags in a cool place, or pounded in a mortar and used as mushroom powder - added to soups and sauces.
Step 3
Marinate the mushrooms. This type of preparation will turn them into a delicious appetizer and a good addition to various dishes. You can pickle porcini mushrooms, boletus, boletus, boletus, honey agaric and a number of other species. First, wash the mushrooms thoroughly in several waters, cut off any damaged parts. Pour water into a saucepan at the rate of half a glass per kilogram of mushrooms, and then the same amount of vinegar. Add salt. Add mushrooms. Boil them, periodically skimming off the foam, for half an hour. Add some sugar, bay leaves, cloves and a few black peppercorns. Sterilize glass jars and metal lids in boiling water and dry. Then pour the mushroom marinade into them so that the jars are full. Roll up the lids with a special machine. Store mushrooms in the refrigerator. Before use, in order to avoid the risk of botulism, it is advisable to fry or boil such mushrooms.
