Russula is a mushroom that not every mushroom picker recognizes, but in vain, because if you make a little effort and salt these mushrooms, then the dish can become a great snack even on a festive table.
How to hot salt russula
This method of salting mushrooms allows you to get strong and crunchy russula at the exit.
You will need:
- a kilogram of russula;
- 50-60 grams of salt (two tablespoons);
- litere of water;
- 1/2 teaspoon of citric acid.
Peel the russula and remove all the debris, fill the mushrooms with cold water and leave for an hour, and after a while, rinse. Next, pour boiling water over the russula, in which you dissolve all the prepared salt in advance, and put on fire. Boil the mushrooms for about five minutes, while constantly removing the foam that forms on the surface. A minute before turning off the heat, add a little citric acid to the water. Drain the brine, discard the mushrooms in a colander, then put them in pasteurized jars and fill with brine (in which the russula were cooked). Allow the contents of the jars to cool, then close them with lids and put them in a cool dark place. After a couple of days, the mushrooms can be eaten. With this method of salting, when laying out mushrooms in jars, you can add any spices to taste, for example, dill sprigs, allspice, horseradish and cherry leaves, laurel.
How to cold salt russula
You will need:
- one kilogram of russula;
- three to four cloves of garlic;
- five leaves of black currant;
- one onion;
- three tablespoons of refined vegetable oil;
- three tablespoons of salt (no slide).
Carefully clean the russula from dirt, moss and blades of grass, rinse the mushrooms in cold water (mushrooms are fragile, so this should be done very carefully). Place the mushrooms in a basin, fill them with cold water and leave for five hours. After a while, rinse the mushrooms again and let the water drain. Place the mushrooms in a wooden barrel in one layer, and on top of them are chopped garlic and salt. Repeat layers until the mushrooms run out, then put currant leaves on the mushrooms on top, cover with a wooden lid and put oppression. Let the mushrooms brew for 12-18 hours, then add oil and chopped onions to the mushrooms, mix, put in pasteurized jars and roll up the lids. The mushrooms will be ready for eating in a month.
