How to cook mushrooms? Tips on how to salt mushrooms redheads so that they are tender and tasty

Redheads can not be confused with any other fungus. And it concerns not only external but also taste characteristics. Reds are beautiful in salty, marinated, fried, and boiled. Fungus mushrooms, recipes of which are diverse, will be a perfect addition to a daily or festive table. Due to their nutritional qualities, amino acids, vitamins and minerals, they excel beef, chicken and eggs. At the same time, the redheads are surprisingly easy to accept by the body, unlike other forest mushrooms, which can cause discomfort in the stomach. They are low-calorie (only 22 kcal per 100 grams), so they can be used even if you want to lose weight.

How to choose and collect

Going to the "quiet hunt" for redheads, you should expect that you will not be able to collect a full basket of dietary products. These fungi are quite rare and small groups. Especially valuable are considered very young specimens, which did not have time to exude worms. Redheads like shaded places and are most often found in young fir groves, pine forests, in poorly lit meadows and fringes. Having collected the mushrooms of redheads (how to cook them, we'll tell you below), you can surprise your loved ones with useful and tasty dishes.

Red can have both an orange color, justifying the name, and blue-green. However, in any case, on the cut of the fungus red milky juice is visible, allowing an inexperienced mushroom picker to orientate in the correctness of his findings. Gathering red can be from the last days of July and ending with the first frosts. At the same time, mushrooms are good at camouflaging, and to notice a tasty redhead, one should bend well.

A simple recipe

If you were lucky enough to collect young and beautiful redheads, take the chance to fully enjoy the taste of amazing mushrooms, without wasting time on cooking. To do this, you just read about how to salt mushrooms ryzhiki quickly and simply. It is necessary to thoroughly clean them from dirt, rinse and lay down their hats on a flat dish. It remains only to salt the mushrooms and leave for an hour and a half. The original snack with a slightly bitter taste is ready.

Salted rozhiki

One of the traditional recipes for pickling mushroom mushrooms is available to even a novice cook. Cooked in this way, the gifts of the forest will be a real gift for the gourmet. Cleaned of dirt and washed with running water mushrooms must be filled with water and boil for 5 minutes after boiling. All the time you should remove the resulting foam. Add the fish to the colander in a colander and put into a bowl (a bowl, tub, bowl), pour each layer of scented pepper (10 pcs.), Bay leaf (2 pcs.), Chopped garlic (3 cloves), dill (bunch) and salt At the rate of 4 teaspoons of salt per kilogram of gingerbread). Mushrooms pressed oppression and sent to the refrigerator for 45 days. After that, pack them in small jars and cover with dense lids or leave in a tub in the basement. Described recipe of how to salt mushrooms red, one of the most simple and delicious.

How to store the finished product

The room in which the mushrooms of the redheads (the salting recipes are presented above) should be darkened, cool and well ventilated. The best temperature is 5-6 degrees. At lower rates, the mushrooms will freeze, and in a warm environment the redheads can sour and lose their unique taste qualities. It is necessary to periodically check that the brine completely covers the mushrooms. When it evaporates, it is necessary to pour boiled chilled water into the dishes with the addition of a small amount of salt. If mold has appeared, then it can be removed with gauze moistened in hot salt water. Fungus mushrooms (how to prepare these gifts of the forest, we consider in the article) are dense and tasty.

Marinuem

Marinated mushrooms rozhiki (how to cook them, described in this recipe) are characterized by a rich taste and attractive appearance. They are able to decorate any festive table. Marinated mushrooms differ from salted ones with more refined taste, and lack of bitterness, which can be present in other ways of cooking. Made with this recipe, the redhead can be used to complement many dishes, such as salads and vinaigrettes. To prepare an original and satisfying snack, you need the following ingredients:

- 1 kg of mushrooms;

- 2/3 cup of purified water;

- a teaspoon of salt;

- citric acid (about 1/5 tsp);

- several peas of sweet pepper.

More on the process of cooking

Cleaned from forest debris rozhiki need to pour salted boiling water and immediately discarded in a colander. This procedure will provide the product with a delicate taste. Make marinade is extremely simple - mix water with salt and citric acid and boil on low heat for about 20 minutes. The received solution should be filled with the gifts of the forest, do not forget to add the peas of pepper, and cook for 15 minutes. Pickled mushrooms are picked up from the saucepan and put into sterilized jars. Pour a strained marinade, roll up and send it to storage in any cool place. Such mushrooms can be stored on the balcony, in a cool cellar or in the refrigerator.

Spicy fish

Fungus mushrooms, the recipes of which have every mushroom picker, can be sharp. First of all, it is necessary to determine the temperature of storage of delicious billet. If the mushrooms are in a cool and well-ventilated cellar, then 40 grams of large salt are taken per kilogram of gingerbread. If you plan to leave a snack in the apartment, then salt will need at least 50-60 grams. A sharp and piquant taste will be a real discovery for all mushroom lovers.

Ingredients for spicy snacks:

- 1 kg of gingerbread;

- a sheet of horse-radish;

- 5-6 leaves of black currant;

- 3 bay leaves;

- several peas of sweet pepper;

- 0.5 tsp black ground pepper;

- salt.

Preparation of a savory snack

Mushrooms thoroughly cleaned of debris, spread one layer on a strainer and rinse with steep boiling water. Immediately after this, the rozhiki should be cooled in icy water and allowed to dry. At the bottom of the enamel pans, bowls or tubs, evenly spread the currant leaves, add a laurel and a pea of pepper. Put the mushrooms up with their hats and layer by layer with salt, mixed with ground pepper. Top the horseradish, cover with a wooden mug (or plate) and leave the cargo. After a month of settling in a cool (+5 degrees) place delicious juicy mushrooms red (how to cook them, you read in this recipe) can be put on the table.

Sour product

Fungus mushrooms (how to cook them in another way, we will describe below) differ from others in that they are better absorbed by the body thanks to lactic acid. For the preparation of examples suitable with a hat not more than 5 cm in diameter. Peeled and washed rozhiki impart boiling water, drain water and put in glass jars, pouring salt and adding a fill. The latter is made from boiled and cooled to forty degrees water (one liter is needed), a tablespoon of sour milk, fifteen grams of sugar and thirty grams of salt. Water is calculated in such a way as to completely cover the product. Above is put a load. Mushrooms for two or three weeks are sent to a dark cool place for fermentation. Bon Appetit!