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Mushrooms salted: a recipe for cooking for the winter

For someone, the arrival of autumn is a sad event: the day is shortening, it gets colder. Someone, on the contrary, is looking forward to the coming of this season to rejoice in his colors and gifts. Most amateurs gather and eat mushrooms belong to the second category. They know that the most productive time is September. Gourmets anticipate in advance how they will enjoy. Mushrooms are salted, the recipe of which is every mistress and not in one version, marinated, fried and stewed - always welcome guests on the table. And, of course, these forests are harvested for future use, for the winter. Salted mushrooms - the recipe is not the easiest: you'll have to tinker with it. However, the result is worth it. So, salted mushrooms: cooking recipes for the winter.

Something about safety

In all families where walks in the autumn and summer forests are a tradition, children from early age are taught that not all mushrooms are useful. However, it will not be superfluous to recall this. Many edible species of fungi have "twins", leading to serious poisoning. Therefore, it is better to conduct the first walk through the mushrooms in the company of an experienced companion.

Traditionally used for food forest gifts also require a serious attitude. Almost every recipe for salted mushrooms for the winter begins with recommendations for pre-treatment of products: soaking or cooking. These points can not be missed in any case! Mushrooms, even quite edible and growing in a well-known place, perfectly accumulate harmful substances.

Preparatory stage

Sorting - that's where the salted mushrooms begin. Recipes for cooking are the first thing they call for to sort out the forest "prey", to divide it into species. Different varieties of mushrooms, as a rule, require slightly different processing, so it is better not to mix them. Then everything is cleaned of debris and dirt in running water.

The next step is soaking. There are different recommendations in this regard. In some cases it is allowed to omit this stage (for example, when salted ceps are prepared). The recipe of blanks from the gifts of the forest, differing with bitter milky juice (swine, bitter, etc.) always assumes their soaking for 3-5 days or even digestion. Approximately three days it is necessary to withstand in cold salted water wavelets, valuies, whitecaps, mushrooms. Keep mushrooms in this case it is necessary under the yoke in a place where a low temperature is maintained. Water must be changed at least twice a day. To ensure that the fungi do not turn sour, it is recommended to add salt to the solution - about 3% of the weight of the main product.

Two methods

There are two options for how to prepare pickled mushrooms. The recipe for cold billet presupposes pre-soaking of forest gifts according to the principles described above. The hot method begins with frying mushrooms. For the first method are suitable mushrooms, freckles, russula, valui, squeak, whitewash, ginger. A hot option is salt practically all other mushrooms.

Salted rozhiki (cold way)

Fragrant and bright rozhiki - favorites of many gourmets. For their pickling, one kilogram of mushrooms is taken with the following ingredients:

  • Leaves of black currant - 20 g;

  • Salt - 40 g;

  • Bay leaves - 2 g;

  • Sweet pepper - 4 peas.

Reds are cleaned of debris, folded in a colander and twice filled with boiling water. Then they are washed in running water. In a suitable dish at the bottom of the laid spices, and on them mushrooms hats up. Each layer (5-6 cm) is poured with salt, top is also added currant and bay leaves and a couple of peppercorns. The mushrooms are covered with a clean piece of cloth, on which the lid is laid (wooden or enameled with a handle down, it must enter the dishes freely). It puts oppression, for example, washed and scalded stone (not brick or limestone!), Wrapped in gauze. As a cargo, do not use metal objects.

After a lapse of two or three days over the oppression, brine should appear. If this does not happen, the cargo needs to be increased. Every 2-3 days, the excess brine is drained until the mushrooms are completely immobilized.

Keep the redheads in a cool place, about twice a week, you need to change the fabric and wash the wooden board or cover.

Not just for redheads

In a similar way, other fungi can be prepared. The recipe is suitable for mushrooms, freckles, russules. For the former, the same amount of salt is retained. For freckles and russules, it is taken slightly more - 50 g.

Rozhiki can be eaten in 10-12 days. Other types of fungi require a longer salting: mushrooms - 30-40 days, freckles - at least 40.

Salted Ceps : a recipe for cooking hot

The second variant of salting involves digestion of the main ingredients. In this way, white mushrooms are often harvested for the winter. One kilogram is taken:

  • Salt - 2 tablespoons;

  • Bay leaf - 2-3 pieces;

  • A sheet of black currant - 2-3 pieces;

  • Cherry leaf - 4-5 pieces;

  • Black pepper - 4-5 peas;

  • Dill - about 5 g;

  • Cloves - 3 buds.

Before pickling, the mushrooms must be prepared (the calculation of ingredients is given for prepared mushrooms). They are cleaned of debris, the hats are separated from the legs (salt or just hats, or hats and legs separately). Large parts of mushrooms are cut to size small. In the pan, pour water at the rate of half a cup for 1 kg of prepared forest gifts. In the liquid, pour in all the salt and allow the mixture to boil. Then mushrooms are lowered into it. Cook them for about 30 minutes, while constantly stirring to prevent burning. After all the foam is removed from the broth, you can add spices.

The readiness of mushrooms is easy to learn: they begin to sink to the bottom, and the brine becomes transparent. After the end of cooking, the cap or leg should be cooled. For this it is convenient to flip them into a large container. Then the white mushrooms are transferred into a prepared container, poured brine and close. The liquid should not be more than 1/5 of the mass of the main ingredient. Finished ceps in about 40-45 days.

Nuances

Other kinds of mushrooms can be salted hot. Depending on the grade, the cooking time varies from the boiling point:

  • Greenish - 5-8 minutes;

  • Mushrooms - 5-10 minutes;

  • Podberezoviki and boletus - 20-30 minutes;

  • Russula and freckles - 10-15 minutes;

  • Honey agarics - 25-30 minutes;

  • Valui - 30-35 minutes;

  • Rozhiki not brewed, but only doused with boiling water two or three times.

Virtually all mushrooms can be eaten after 40-45 days. A little longer preparing the valui: they need to withstand about 55 days.

Twist

There is a way known to many housewives, with the help of which it is possible to preserve salted mushrooms for a longer period. Recipes for winter include preserving them. Already ready mushrooms are transferred to a pan along with all the liquid and put on fire. The workpiece is brought to a boil (do not forget to stir!). After that, hot mushrooms are immediately spread in sterilized jars and covered with lids. The container is placed in a pot of water and allowed to boil. Half-liter cans are sterilized 12-15 minutes, liter - 15-20. It is important to consider that the brine should be about 20% of the weight of the fungi. If it is less, it is necessary to increase the volume of the liquid. A liter of water dissolves 1 tablespoon of salt, and this mixture is filled with cans.

Dishes from salted mushrooms: caviar and salad recipes

Mushrooms, prepared by one of the described methods, are good in winter, and in summer both in themselves and as an element of a variety of dishes. For example, they are ideal for hearty salads, which are especially relevant during the cold season. Before preparing any dish, if necessary, the salted mushrooms are soaked or washed.

For salad with tomato dressing you will need:

  • Salted mushrooms - 0,5 kg;

  • Garlic - 2 cloves;

  • Tomato paste and vinegar - one tablespoon;

  • Vegetable oil - 50 ml;

  • Green onion, dill, parsley.

Tomato paste is beaten with vinegar and butter. To the mixture are added crushed garlic and greens. Mushrooms cut into strips. Then they are mixed with the sauce.

You can cook another salad with pickled mushrooms. The recipe includes 300 g of harvested forest products, 100 g of pickled cucumbers, carrots, beets, potatoes and cabbage, as well as 50 g of onions, 50 ml of vegetable oil, sugar, salt and parsley. Vegetables (carrots, beets and potatoes) must be boiled, brushed, cut into cubes, and chopped into cabbage. Onions cut into half rings, pickled mushrooms and cucumbers - slices. Ingredients are mixed and refueled with oil. Salt and sugar are added to taste. Ready dish is decorated with parsley.

No less popular is caviar from salted mushrooms. Its recipe is also quite simple. 300-350 g of mushrooms are taken one bulb, salted or pickled cucumber. Also you will need:

  • Vegetable oil - 2-3 tbsp. L .;

  • Mustard - 1 tsp;

  • Vinegar (5%) - 2-3 tbsp. L .;

  • salt and pepper.

Mushrooms can be cut or passed through a meat grinder. To them you need to add finely chopped onion and cucumber. Then the mixture must be filled with oil and mustard, diluted in vinegar. After this, the caviar is salted and peppered, thoroughly mixed and served. If desired, you can add greenery to the dish.

Salted mushrooms are a recipe that requires careful preparation of ingredients and considerable time, so not all housewives decide to engage in similar preparations. However, the special taste and spicy flavor of this dish is well worth the effort.

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