The mushroom extract is used to make soups and sauces and can be stored for 2-3 years. This additive gives the dishes a pleasant aroma and a distinct mushroom flavor.
Mushroom extract
For the preparation of mushroom extract, it is better to use mushrooms of the first category: porcini, boletus, boletus, champignons. Rinse the mushrooms, chop them very finely, put them in a bowl with a thick bottom and cook over low heat for 40 minutes in their own juice. Strain off the released juice, and put the mushroom mass again in the same bowl, add a little water and boil again. Transfer the mass to a gauze bag and place under oppression to squeeze out all the resulting juice. Salt the resulting extract (1 teaspoon of salt per 1 liter of extract) and boil for some time. The finished product should be as thick as syrup. Pour it into cans with a capacity of 0.5 liters, sterilize for 40 minutes in boiling water and roll it under metal lids.
Mushroom extractor
Porcini mushrooms, aspen mushrooms, boletus boletus, peel, chop finely, transfer to a saucepan and fill with salt water (0.5 cups of water, 1 teaspoon of salt and 2 g of citric acid per 1 kg of mushrooms). Boil the mushrooms for half an hour, steadily skimming off the foam and gradually pouring in another 0.5 cups of water. Throw the mushrooms in a colander and collect the broth in a saucepan. Pass the mushrooms through a meat grinder, put them in a gauze bag and squeeze the juice, putting it under oppression. Mix the juice with the broth and boil until the volume is halved, then pour into hot dry jars with a capacity of 0.5 liters, cover with boiled lids, sterilize for half an hour and roll up.
Store the extract and extract jars in a cool, dry place.
