How to salt the mushrooms?

The real mackerel (Lactarius resimus) has several names: a raw mackerel, a white mullet, a pravastian mushroom, a whiting - this is the most valuable of all the mushrooms of the genus mlechnik, the family of russula. Also a mushroom, only black, is called a plate mushroom with an almost black hat. Lactarius black (Lactarius necator) is a blackberry, black fir mackerel, olive-black, black, gypsy, blackberry, black olive-brown pear . How to pour black mushrooms - such secrets can share many mistresses. Yellow mush (Lactarius scrobiculatus) is a sub-scab, podgruzd yellow or yellow wavy. There are still piles of dry (Russula delica) or podgruzdok white, but it does not belong to the genus mlechnik, but to the genus of russulae of the russula family. This is an incomplete list of mushrooms, which in the people are called gruel (derived from a related Orthodox word - a pile).

In Europe, most Lactarius fungi are not considered edible, and sometimes they are considered to be poisonous. But what about this, if the redheads and those do not salt, and spoil: they put a lot of spices, and before salting they also boil! In our country, a pomegranate has always been considered a valuable fungus. If it is improperly cooked, it will be bitter and not tasty. The recipes given in this article give an idea of how to salt the mushrooms, so that they are tasty, strong and fragrant. Such a mushroom is considered an excellent snack at the festive table, it can be served on a weekday to potatoes: it is enough to add a ray of sunflower seeds and season them with sour cream. Dishes from salted mushrooms can diversify the diet in fasting days. All methods of pickling mushrooms can be divided into two: hot salting (bitterness is eliminated by boiling mushrooms) and cold salting (the mushrooms are pre-soaked).

Recipe 1

How to salt black mackerel? They can be salted with all the mushrooms, but small black pearls look especially beautiful and mouth-watering in the jars. Ingredients:

• 1 kg of peeled and washed strong small, about the same size, groats (washed and thoroughly cleaned);
• 5 umbrellas and dill stems (umbrellas are cut from stems, stems cut into 5 cm);
• 5 cloves of garlic are cleaned and chopped inconsistently;
• vegetable oil;
• water;
• 2 ½ tablespoons without top of a large stone (not iodized!) Salt.

This recipe describes how to salt the mushrooms of the mushroom in a hot way, but at the same time the bitterness is partially removed when soaking. The milk is poured cold water and soaked for 24 hours, water is changed 5 times. Boil the water and blanch in it the mushrooms for about 7 minutes, pour into a colander and let it drain completely to all the water. Mushrooms are weighed and salt, garlic and dill added, everything is mixed (carefully, although the fungi become elastic after blanching). Spread out in enameled dishes and set the yoke (put a jar of water on a plate). Leave for 12 hours, remove oppression, mix and again leave under the yoke for 12 hours. After that, the mushrooms are densely laid out in prepared cans, pressed down with two wooden sticks, resting against the walls of the jar and forming a cross, poured with brine, which was released when picking mushrooms. Cover with polyethylene lids (can not be rolled with metal lids so as not to poison the botulinum toxin produced by the spore-forming rod). Put in the fridge, eat after 30 days.

Recipe 2

How to salt mushrooms, if brought from the forest at once several species: the real goblet , black, yellow and dry? They can be salted all together or divided by species. Ingredients:

• 5 kg of muck (remove all the wood dirt and wash);
• ¼ cup of salt;
• Dill umbrellas;
• Garlic, each slice is cut into two parts along;
• Leaves and stalks of horse-radish are cut;
• Fragrant pepper pot.

Pour the mushrooms with cold water for two days. Water is changed every 12 hours. Then the water is drained and mushrooms are spread on the towel to remove excess moisture. After that, the mushrooms are laid in layers in prepared glass jars. At the bottom drop horseradish and garlic, then mushrooms. Each layer is poured with salt, add dill and pepper. On the top layer of mushrooms put a lot of umbrellas of dill, press down with wooden sticks (as in recipe 1), so that brine is released. Close the banks with plastic covers and put in the refrigerator for 40 days. After that the mushrooms are ready for use.

After reading simple recipes, you now know how to salt mushrooms!