The fiddle is a mushroom that grows in deciduous groves

The fiddle is a mushroom that grows in deciduous groves. It can be found in the dry season under birch or oak, in rare cases under pine and spruce. More often it is called poskrebyysh, violinist, spurge or sucker. Outwardly it is very similar to the white load. His hat is velvety, slightly pressed in the middle. Leg thick.

The flesh is white and tight, with abundant milky fluid. The fiddle is a mushroom, which tastes like a mushroom. Eat it only in salted form. Probably very few people know how to salt the squeaks (mushrooms), which is why we decided to share with the readers the secrets of cooking. The aroma and taste of the dish is pleasant.

Prepare them in two ways: cold and hot. Before starting to pickle, the shredder must be sorted, cleaned with a brush, rinsed thoroughly, and then soaked (if cooked in cold salted water) or boiled (hot way). The frien is a mushroom, which is soaked for 3-4 days.

Cold way of salting

You will need a wooden barrel, which must be previously piped with boiling water. Spices are laid on the bottom of the tank (for piquancy you can add currant leaves, bay leaf, dill), salt and prepared squeaks. All products are laid in layers, while mushrooms should look downwards. Fill the filled container with the remaining salt (5 kg of salt per 100 kg of mushrooms, per kilogram of dill and currant leaves). On top of the barrel is a heavy burden.

Only measure the weight of the load, see that the spurge does not crumble. They last for three days. Under the influence of the recoil of water and cargo, the fungi will become smaller on the second day. Beneath can be removed and in the same order to report the products with spices, cover again. The process is repeated 2 times. The extra marinade can be drained, but make sure that the mushroom crepe is completely covered with brine. If the marinade accidentally emerges or evaporates, you can add a welded 5% solution of salt.

There is also a second option for cold pickling of soaked mushrooms. In a barrel of milk and spices, 2.5% salt solution, previously cooked and cooled, is poured. This method is easier, and the time for processing will be much less. Immediately after the salt brine was poured, the container was closed with a lid and left for 30-35 days to ferment.

Preparation of the squeaker by hot method

Applicable when there is no possibility for soaking. Washed mushrooms are poured with boiling 3% brine for 7 minutes, then they should be pulled out and chilled with cold water to make them more elastic and elastic. Then they are salted as if using a cold method (similar seasonings are used). This method is faster, removes unpleasant bitterness and gives mushrooms an elastic consistency.

So we prepared a terrific snack for the winter. It can be used as a filling for pies, pies and hot dishes. Very tasty soups made of salted mushrooms are obtained. Season them with olive oil and add the onions, and you will get an amazing salad. Salted mushrooms will please you on cold winter evenings. This delicacy will delight even the gourmet.