What to do with thrills after collection: recipes for the winter
Content
What do thrush mushrooms do for winter: salting
The first thing that can be done with mushrooms by thrills is to salt. As a basis, you can take the classic salting recipe. They use it very often, because it is tested by time and tastes. Many are delighted with such an appetizer, because the mushrooms are crispy, and they look very appetizing.
- Purified flakes - 4 kg;
- Black pepper - 20-25 peas;
- Salt - 160 g;
- Bay leaf - 6 pcs.;
- Leaves of cherry and oak;
- Clove - 3-5 buds;
- Sprigs of dill.
In using the classic recipe, it is recommended that you follow the proposed technique and sequence.
Cut large waves into small pieces, leave the small whole.
Put in water and leave for 2-3 days, constantly changing the water to colder - about 3 times a day.
Boil the soaked fruit bodies for 20 minutes, remembering to remove the foam during the process.
On the bottom of the enameled pan, lay out clean and dry oak and cherry leaves, as well as dill branches, pour a thin layer of salt on top.
What to do next with trevushki according to the step-by-step description?
Spread soaked and boiled thrills with their hats down, making a layer no more than 6 cm. Sprinkle with salt, black pepper, bay leaf and cloves. Sprinkle each layer of mushrooms with salt and spices until the main product is over.
Cover with a gauze napkin and a plate on which to place the load. After 3-4 days, the mushrooms will give juice, and the brine will cover them completely. If there is insufficient fluid, the load should be strengthened and left for another 13 days.
What you can do with thrills: pickling
What else is proposed to do with thrills for the winter? For example, the pickling process, which is known and loved by all housewives.
- The main product is 2.5 kg;
- Salt - 2 tbsp. l .;
- Sugar - 1.5 tbsp. l .;
- Vinegar 9% - 60 ml;
- Water - 600 ml;
- Bay leaf - 3-4 pcs.;
- Fresh dill (chopped) or dried - 1 tsp.
A step-by-step recipe will show you what to do with thrills during processing.
- Soak and boil the traps using the preparation process described in the previous recipe.
- Boil the water from the recipe, dissolve salt and sugar, add dill and bay leaf.
- Put the mushrooms in the marinade, boil for 15 minutes and pour the vinegar.
- Let the mushrooms boil for another 15 minutes and distribute together with the marinade in previously sterilized jars.
- Roll up the covers, insulate with a blanket so that the mushrooms cool slowly.
Such a blank will be well stored not only in the basement, but also in the dark pantry of the city apartment.
What else can you do with threshers: mushroom caviar
We can see what else you can do with thrills from the following recipe. So, every housewife loves to cook magnificent mushroom caviar. She will take her rightful place at breakfast or provide a quick snack.
- 2.5 kg of breadworms (soaked and boiled);
- 3 large carrots and onions;
- 15 peas of black pepper;
- 2 tbsp.vegetable oil;
- 1-2 tbsp. l 9% vinegar;
- 3 bay leaves;
- Salt to taste.
So, what do thrills do with mushrooms during the preparation of caviar?
- Pass the main product through a meat grinder and put in a pan with a thick bottom.
- Chop the carrots and onions (slicing method if desired), fry until ready for 1 tbsp. vegetable oil.
- Pass the vegetables through a meat grinder and add to the mushrooms.
- Salt, add bay leaf and pepper to the mass, mix, simmer for at least 1 hour, constantly stirring with a wooden spatula.
- Pour vinegar and mix 10 minutes before the end of the process.
- Arrange the mass in sterilized jars and roll up the lids.
Store in a basement or cellar after full cooling.
Fried thrills for the winter
An equally interesting recipe showing what can be done with threshers is described below. It is very simple, since you need to use only 2 ingredients - fruit bodies and vegetable oil, which can also be replaced with interior fat.
- Wax (soak and boil) - 1.5 kg;
- Vegetable oil or lard;
- Salt (optional).
- Put the boiled traps in a pan and fry until the moisture evaporates.
- Pour so much vegetable oil so that it completely covers the mushrooms, about 1 cm.
- Simmer for 20 minutes, salt and then transfer the mushrooms to sterilized jars. The level of mushrooms by 2-3 fingers should be lower than the neck of the can.
- Pour the remaining oil into jars, and if it is not enough somewhere, then you need to heat a new portion in a pan, and only then add.
- Roll up or close with tight nylon covers, allow to cool and take to the basement.
In winter, you get an almost ready snack, which is quite simple to put out of the can and add to the dish.
