Ever since the times of Kievan Rus, a breast has been considered a valuable and tasty mushroom. Many recipes have been invented with them: mushrooms are salted, pickled, salads are made from them, eaten with sour cream. One of the stages in the preparation of loaves is their boiling.
Pick your recipe
You will need
-
- breasts;
- salt;
- Bay leaf;
- pepper;
- cloves;
- currant leaves;
- onion;
- vegetable oil;
- vinegar.
Instruction manual
1
Breast is a milky mushroom. Its pulp contains milky vessels that release juice when they are damaged. It is a bitter-tasting liquid that is difficult to remove during cooking. Therefore, it is not customary to use boiled milk. Cooking is usually one of the stages in the preparation of these valuable mushrooms.
2
Salted breasts are a tasty and popular dish, but not everyone agrees to wait a month or two or two when the mushrooms are ready. You can make this dish much faster. Pour mushrooms for a day with cold water. You need to do this so that milky juice comes out of them. After that, thoroughly rinse the breasts again, change the water and cook them twenty minutes from the moment of boiling. Change the water again and repeat the procedure. Add bay leaf, black pepper, salt and cloves to the pan, so that a strong brine is obtained. Cool the mushrooms, mix with chopped onions and vegetable oil. Mushrooms can be served at the table.
3
Thoroughly clean and wash the collected mushrooms. Pour water into a saucepan and set on fire. As soon as the water begins to boil, pour the mushrooms into the pan and let them boil for five to ten minutes. As soon as the mushrooms settle to the bottom of the pan, this means that they are ready. Prepare sterile jars, put on the bottom of the spices. Put the breasts in a bowl, sprinkle onion rings on top and fill with brine. You can make a brine from the same water in which the mushrooms were boiled, adding bay leaf, salt, pepper, cloves and currant leaf to it.
4
Mushrooms can not only be salted, but also marinated. To do this, put the peeled mushrooms in a pan and cook twenty minutes after boiling. After this, the water needs to be drained and the mushrooms filled with pure hot salt water at the rate of two tablespoons of salt per liter of water. Add spices to the pan - pepper, bay leaf, cloves and boil again for twenty to thirty minutes. Ready mushrooms should be laid out in jars with their heads down, half fill the container with a three percent solution of vinegar and add the marinade in which the mushrooms were boiled. You can eat mushrooms after they have cooled.