Mushrooms are very nutritious due to their high protein content. You can use them for cooking fresh, salted, pickled, dried and frozen. Salt the mushrooms for the winter in a cold way and you will have a delicious delicacy dish on your table.
It is necessary
-
- mushrooms;
- salt.
Instructions
Step 1
For cold salting, take lamellar mushrooms: russula, milk mushrooms, volushki, mushrooms. Use only those mushrooms that you are absolutely sure of edibility.
Step 2
Go through the mushrooms. Clean them of debris and debris. Remove all mushrooms with signs of decay and damaged by worms.
Step 3
Cover with plenty of cold water. Rinse them by gently stirring in water with your hands. Remove from the water with your hands.
Step 4
Place russula, volushki and milk mushrooms in a deep bowl and cover with cold water. Soak these types of mushrooms for 5-6 hours.
Step 5
Take glass, ceramic, wood, enamel dishes. Rinse it well and dry it.
Step 6
Place the mushrooms in dense rows in the prepared dish, sprinkling each row with salt. For milk mushrooms, russula and volushkas, take 50 g of salt per 1 kg of mushrooms, and for mushrooms - 40 g.
Step 7
Place the wooden circle over the last row of mushrooms. The mug should be hardwood.
Step 8
Prepare oppression. This can be a cleanly washed stone or a jar of water. Place the oppression on a wooden circle and leave the mushrooms in a cool place for pickling.
Step 9
After 5-7 days, all the salt in the mushrooms should dissolve. The brine that appears should completely cover all the mushrooms. If this does not happen, the oppression must be increased.
Step 10
When salting mushrooms in several containers, transfer the mushrooms from one of them to the others, filling the dishes to the top. Leave the mushrooms to brine in a cool place for 1-1.5 months. Make sure the mushrooms are in the brine at all times.
Step 11
Place the salted mushrooms on a plate, rinse if necessary. Add finely chopped onions to the mushrooms, pour them with unrefined sunflower oil and serve with hot boiled potatoes.
