One of the most delicious mushrooms, growing practically throughout the European part of Russia, is considered as an oily mushroom. Such an interesting name they got thanks to their brown hat, which has an oily, slippery surface. All kinds of oil are edible, so they are collected everywhere. As a rule, oil mushrooms grow in coniferous plantations without underbrush, on the fringes and glades, well illuminated by the sun. Mass collection of these fungi is carried out, beginning with the first month of summer and before the onset of frost. Of the buttermilk make a variety of dishes - salads, roasts, soups. And, of course, they are marinated. It is the pickling that is considered to be the best way of cooking, as it gives the forest gifts a delightful taste and aroma. In this article, we will talk about how to cook a mushroom oiler, how to pickle it and preserve it. In fact, it is not difficult to prepare such a snack for the winter, the main thing is to thoroughly treat the mushrooms and use sterile containers.
We draw your attention to the fact that the preparation process should be taken with all possible seriousness. It is important to carefully sterilize the container and clean the original product, because the improperly prepared canned food is an excellent medium for the propagation of dangerous bacteria. So, let's look at how to pickle mushrooms oily. After you have collected or bought mushrooms, they must be well cleaned and processed. It is advisable not to postpone this work for later, since the oil is very quickly deteriorated. Even in the refrigerator they can be stored for no more than 15 hours. Clean dry mushrooms need a small sharp knife. Before cleaning, the oil is not washed and soaked, otherwise they will become slippery. From the cap must remove the film, remove all the bad, wormy areas and remove dirt. After that, the mushrooms are placed in clean water for half an hour. After soaking sand and dirt, rinse them in salted water several times. Everything, now the mushrooms are ready for pickling.
Cooking mushroom oiler. How to pickle young small specimens
After cleaning and rinsing the oil, it is mandatory to boil for 20 minutes, after the salted water boils. The resulting foam is removed, after cooking, the mushrooms are placed in a colander to drain excess liquid. In order to prepare the buttermilk in the marinade, you will need the following ingredients:
- Small mushrooms in size - 1 kg;
- Salt is large - 1 tbsp. L .;
- Sugar - 0.5 tsp;
- Bay leaves - 5 pcs .;
- Vinegar grape 6% - 3 tbsp. L .;
- Cloves - 3 pcs .;
- Peppercorns - 10 pcs.
While our mushrooms lie in a colander, we prepare a marinade filling. To do this, pour a half-liter of water into a pan, place salt, sugar, cloves, pepper, bay leaf and add the vinegar. Bring the spicy mixture to a boil. We put the oil in it and boil it for 10 minutes. Then we take out the mushrooms and lay them on glass jars. Fill all this beauty with a marinade. Important: the containers must be sterilized in advance for 30 minutes. Banks are closed with plastic lids (also boiled well in advance). Preservation is stored in the refrigerator.
How nice to get in the winter and taste such pickled mushrooms! Recipe: oil from the jar can be sprinkled with a weak solution of vinegar, decorate with onions rings or add a small amount of vegetable oil to them. That's all, the incredibly tasty cold snack is ready. Now you know how to cook a mushroom oil dish, how to pickle it and preserve it. Bon Appetit!