Dedicated to all lovers of quiet hunting … If you do not like walking in the woods with a basket at the ready and you know everything and a little more about mushrooms, then this recipe is especially for you. What mushrooms will turn out, spicy and aromatic! Mmmm, you swing … Sit back, the sacrament begins!
Mushrooms are such a product that you can never have in abundance.
For some, walking in the autumn forest is a hobby, for others it is a real meditation. And there are those who turn it into a genuine passion.
They are ready to go far away for mushrooms, if only the catch is worthy.
By the fall, their apartment turns into a squirrel's hole - mushrooms lie everywhere and in various variations: they hang hanging on strings, dry on newspapers, stand twisted in jars and lie in a tight row in the refrigerator.
For such gourmets, this recipe is just right. Or for chefs who just want to try something new and interesting. In Poland, mushrooms are loved no less than in Russia. And they also know a lot about their preparation.
Immediately need to make a reservation. There are two recipe options.
The first simple recipe is exactly the preparation of a Polish mushroom. You can buy Polish mushroom at any supermarket or market and cook it however you want.
There is a second scenario. This is Polish-style mushroom cooking. And here is a completely different story.
The fact is that Poles are so picky about mushrooms that they make them in a very special way, in their own unsurpassed manner. They are sour and spicy, while firm and elastic, aromatic and fragrant.
We have some housewives who cook mushrooms so that they come out loose and slippery. But the Poles will never allow themselves such a thing!
Therefore, the course has been charted, and now you will have a Polish version of Russian mushrooms.
First, get some mushrooms somewhere. Without fulfilling this condition, it will hardly be possible to move on.
In the forest, in the market, in the store - no difference. Here we will consider boletus, and you can take any you like. Adjusted for the fact that your mushrooms may need to be boiled a little longer.
For example, if it is champignons, then they need to be held in boiling water for about 20 minutes.
So, you have collected the mushrooms. Now is the time to act!
Main ingredients
To prepare delicious Polish mushrooms, you will need: two kilograms of butter (or any other mushrooms of your choice); two tablespoons of salt; a couple of medium-sized onions.
Ingredients for making the marinade: a liter of water; three tablespoons of sugar; two teaspoons of salt; one tablespoon of allspice peas; one tablespoon of juniper berries.
Complementary Products
In addition to the main ingredients, prepare one onion in advance, cut into thin half rings. And put mustard seeds in sight. In the future, they will be useful to you.
Focus on about two hours that you will spend preparing this culinary masterpiece.
To start, of course, is to peel the mushrooms. Carefully remove the peel from the oil caps, peel the legs and chop coarsely. Place the mushrooms in a wide saucepan and pour cold water.
Add three tablespoons of salt and let sit for 20-30 minutes. After the allotted time, strain the mushrooms and rinse thoroughly again, and then lower them into a spacious saucepan along with salt and onions.
Wait for the mushrooms to boil and cook for another 20 minutes. At this time, you can read your favorite book, paint your nails, clean the apartment, or do something else socially useful and enjoyable.
When you notice that 20 minutes have flown by like an instant, return to your mushrooms, turn them off and strain again.
In the meantime, spread the mustard seeds along with the onions in pre-sterilized jars, and take them for a marinade yourself.
Sterilization of cans
It is most convenient to sterilize jars in the oven. This procedure is the simplest, it does not take much time.
Place the jars with the neck down; it is best to leave the temperature at 120 degrees. Get it out after 10-15 minutes. Everything! Done.
You don't have to worry that something will happen to them. This temperature is quite comfortable for them.
Banks will not crack, not burst, but are successfully sterilized.
Marinade
To prepare the marinade, put all the ingredients that were previously prepared in boiling water.
As soon as you notice that the sugar and salt have dissolved in the water, add the mushrooms.
When the mushrooms boil, turn them off and put them in the jars, which already contain everything you need.
Pour the marinade on top and screw tightly with sterilized lids.
Mushroom jars already look very tasty and appetizing!
Home stretch
It remains to make light touches.
If you want to be sure that everything will be in perfect order with your workpieces, it is better to still pasteurize so that you can certainly sleep peacefully.
Place a wire rack designed for this purpose in the bottom of a large saucepan. Place jars of mushrooms on top and pour water about two-thirds of their height. Wait until the water boils, and pasteurize them over low heat for another 25 minutes.
Drumroll. There is little left to do.
Wipe the jars dry, gently turn them upside down, carefully cover with a towel and let stand in a warm place.
Now be patient and start waiting. After about three weeks, your mushrooms will be ready.
Dinner is served
When the allotted time has passed, take out the jar and reap the fruits of your own efforts.
Believe me, mushrooms will be beyond praise! Homemade, fragrant and strong, with freshly spicy notes.
