In summer and autumn, the season for mushrooms begins. Lovers of this business go to the forest. They collect whole baskets of boletus, boletus, boletus, chanterelle, camelina and other mushrooms. Arriving home, they begin to sort out their collection and think about how to use the mushrooms. They can be rolled up in jars for the winter, you can cook a delicious soup, you can make a salad. I offer you a recipe for an autumn assortment, which closes in jars for the winter.
It is necessary
- For 3 kg of autumn mushrooms (volushki, bitters, milk mushrooms, etc.):
- - 3 tbsp. l. coarse salt
- - horseradish,
- - oak leaves,
- - carnation buds,
- - garlic,
- - vegetable oil.
Instructions
Step 1
Clean the mushrooms from dirt, rinse thoroughly and soak in water for three days (change the water several times).
Step 2
Then boil for 15-20 minutes. and rinse with cold running water.
Step 3
Let the water drain, sprinkle with salt. Place the mushrooms in a saucepan, layering with horseradish pieces, oak leaves, cloves and garlic cloves.
Step 4
Withstand a month under oppression, reduce it, and after 10 days put the mushrooms in jars. Pour oil on top and close with lids. Keep cold.
Step 5
When serving, the mushrooms can be sprinkled with black pepper, add other spices and pour sunflower or olive oil on top.
