Many people like to pick mushrooms in the forest. Some people like white or boletus, others like butter and russula. However, the most delicious and gourmet for many lovers of "silent hunting" are considered to be mushrooms. They have a peculiar taste and a memorable aroma. After rains, and in the warmth, they begin to grow under the pine trees from the middle of summer in the fields, all the villagers in the forest for days on end. And in September and October they still follow them in droves. It’s easy to pick up a basket in 15-20 minutes, and it’s not a job, but a real pleasure. Especially if you know a simple recipe on how to salt mushrooms for the winter in a hot way.
Pick your recipe
You will need
- - 3 kg of saffron mushrooms (the most delicious mushrooms the size of a coin are considered, but large hats will go);
- - 1.5 cups of spring, well, or at least filtered water;
- - 6 tablespoons of rock salt (smooth, without slide).
Instruction manual
1
Ginger, carefully collected at the forest edge and brought from the forest, must be sorted out from debris, grass, needles. See that there are no wormy hats left. It is advisable not to take the legs for the recipe - they are not so tasty, and they remain harsh.
2
Now the mushroom crop must be weighed by reducing or increasing the number of ingredients by the desired number of times. If the recipe is being tried for the first time, you can start by rolling just a couple of jars, so as not to worry then in vain that you have not tried such a dish yet.
3
In a large pan on the stove, you need to make a brine, pour salt with water and boil on gas.
4
In this boiling brine, you must carefully, so as not to burn yourself, pour clean mushroom caps, boil them over low heat after boiling for 10-15 minutes. Very often you don’t need to mix mushrooms with a slotted spoon or spoon, otherwise large hats will break, crumble, and will not look very appetizing later.
5
When the mushrooms boil for 15 minutes, you need to remove the boiled mushrooms with a slotted spoon (you can carefully drain them into a colander, it will take less time from the hostess), put them in clean and sterilized cans in advance (preferably small ones, 0.5 liter, for example, or even less - so it is then more convenient to store), tighten with screw or iron caps.
6
If everything is done according to the recipe, from 3 kg of fresh saffron milk mushrooms you will end up with 3.5 liters of boiled and salted mushrooms. The cooled cans will be left in a cool place for storage, even in the underground, even in the pantry or refrigerator, and you can put it in the basement. So they will stand until the next mushroom season, of course, if guests and households do not eat everything before.
note
It’s easy to calculate the amount of ingredients in the recipe: for 1 kg of mushrooms the figures need only be divided by 3, if the crop is still small in the forest, by 6, for example, simply multiplied by 2. It is not recommended to deviate from the recommended dosages of salt and water, otherwise the taste mushrooms may not change for the better.
Useful advice
When serving saffron mushrooms from a jar, it is necessary to first shift to a dish, rinse under running water. Then cut large hats (small ones for beauty are best left intact). It remains to add sour cream to taste, and you're done. Someone else cuts a little fresh dill, garlic into a plate, but saffron milk donuts do not need such aromatic additives, in principle - they have their own specific taste and smell, which lovers of mushroom preparations appreciate.