Salted oyster mushrooms are a light snack that can be consumed both on their own and with alcoholic beverages. You can buy these mushrooms in almost any store at a fairly low price, and even an inexperienced housewife can salt them.
It is necessary
-
- fresh oyster mushrooms;
- garlic;
- salt;
- allspice peas;
- dill umbrellas;
- Bay leaf;
- vegetable oil;
- cherry and black currant leaves.
Instructions
Step 1
Hot salting: take one kilogram of fresh oyster mushrooms, sort through them, clean the caps and cut off all large legs. If overripe mushrooms are used, soak them in cold water for two days so that all the milky juice comes out of them (water must be changed every 12 hours).
Step 2
Fill a large saucepan with cold water. Place the prepared peeled mushrooms in it and put on medium heat. After the water boils for the first time, carefully drain the water, then pour clean water into the pan with the mushrooms and cook again, adding one peeled medium-sized onion. After boiling, cook the oyster mushrooms for half an hour. Be sure to remove any emerging foam.
Step 3
Take a colander and put the boiled mushrooms on it. Place a clean saucepan or bowl under a colander for the broth to drain into. Chop two peeled garlic heads finely. Spices, namely 4-5 blackcurrant and cherry leaves, 5-6 allspice peas, 2-3 dill umbrellas, pour over with boiling water. Place the mushrooms in sterilized half-liter jars as tightly as possible, filling 2/3 of the volume with them. Be sure to sprinkle each layer with salt and transfer with scalded spices. Pour the broth, add 1-2 tablespoons of vegetable oil to each jar. Cover each jar with parchment and tie, cool and store in a cool, dark place, such as the refrigerator.
Step 4
Cold salting: after sorting and peeling one kilogram of mushrooms (caps), cut off the legs. Take a container for salting, sprinkle the bottom with salt and put the caps in it so that the plates are at the top, sprinkle each row with salt. Add 1-2 oak and cherry leaves. Salt the last layer much more. Then cover with a cloth and a circle, set the oppression. Let the oyster mushrooms stand at room temperature for five days, then put them in a cool place, such as a cellar or refrigerator. In a month and a half, the mushrooms will be ready.
