How to salt mushrooms?

Mushrooms are very tasty and rich in protein, vitamins and minerals food. Fats and proteins in mushrooms are much larger than in plants consumed in food. Dishes of mushrooms differ in a variety of forms, but they are united by a special, mushroom, flavor and piquancy. Basically, food is used mushroom caps, as in the legs of nutrients is much less. Due to the fact that the fungi quickly deteriorate, it is desirable to cook them no later than 4-5 hours after cutting. For long-term storage, the mushrooms are salted, dried, marinated and canned. In this material, I would like to focus on salting, as one of the main ways of harvesting this delicious product.

How to properly salt mushrooms?

Mushrooms are salted in two different ways, cold (it's also called dry) and hot.

How to salt mushrooms in a cold way? Candidates for pickling, preferably collected recently, are sorted by size and name. Salt in one bowl follows only a product of the same size and type. Carefully perform the sorting, worm-eaten, old, damaged or spoiled mushrooms should not fall into the tub for pickling. Very carefully weed out moss, insects and grass. Roots, too soft or obviously spoiled places need to be cut, oilmen peel off the bonnet. Ginger should not be washed, just wipe them with a wet towel.

If your mushrooms are mostly small, they can be completely salted, and how to salt mushrooms, if they are large? It will be necessary to conduct two additional procedures. First, separate the hats from the legs, and then cut the mushrooms into 2-6 pieces (the amount depends on the size of the fungus).

When the main work on the preparation of the product is over, proceed to putting it in a container, in which salting will occur. Mushrooms overlap the caps up, a layer of 6 cm thick. Each layer is covered with salt, usually 1 gram of fungi leaves 45 grams of salt. You can add green parsley, dill or mint. When the dishes are full, the top should be covered with a wooden circle, it should be smaller than the diameter of the salty container and move freely inside it, but at the same time it is good to cover the mushrooms. On the cover from above we put a blanket and cover the entire structure with a load. Now it is necessary to wait a few days and when the mushrooms settle, it will be necessary to repeat the procedure, adding a few additional layers with mushrooms sprinkled with salt and greens. Repeat these actions until the container is filled with mushrooms.

If the container is filled to the top, then it's time to pour it with a solution of salt, which should be prepared, taking salt and water at a rate of 45 grams of salt per liter of water. The resulting saline solution is poured into the mushrooms so that they are completely covered with water, then you can put the dishes in a cool place. Better of course, it's a cellar or a cellar, because I do not know how to salt mushrooms, if you do not have the opportunity to put them in a cool room with a constant temperature.

If mold appears on the fabric, which is covered with a container, it should be washed and covered with a container again. After two or three weeks, the mushrooms will be well salted, and they can be eaten.

How to salt mushrooms in a hot way? First they should be prepared, this process is completely analogous to the preparation for cold salting. If you have already finished this stage, we start immediately to salt the mushrooms. We prepare the solution at the rate of 20 grams of salt per liter of water. Blanched mushrooms in a pot of boiling solution, the caps should be aged for four minutes, the legs 6 minutes. When all the mushrooms are blanched, it is necessary to dissolve the solution and put the product in the dishes cooked for pickling. Then, according to the same scheme as described in the cold method, they should be poured with salt, covered with a wooden circle from above and put on oppression. In this form they should stand for 1-2 days, then they must be taken out to the basement for a few days, so that they settle. Further all as well as with layers at cold salting. When the dish is filled, it needs to be poured with a five percent salt solution and put in a cool room. Mushrooms will be ready in two or three weeks.