What can be done with buns: mushroom recipes

Gruzdy - one of the most common fruiting bodies in Russia. Mushroom pickers with experience in collecting these mushrooms agree that they are very tasty and fragrant. Of course, picking up a full basket of forest gifts is a joyful and exciting event, but each mushroom crop poses a difficult task for all the housewives. So, you need to make a decision about what to do with the breasts after collection?

First of all, you need to remember that the breasts have one unpleasant characteristic feature - bitterness. The milky juice that is secreted from these mushrooms, with improper or insufficient primary processing, can ruin the entire dish. However, you can get rid of it: for this, fruiting bodies should be thoroughly cleaned of dirt and other adhering debris. Then they need to be soaked for several days. But, this is not all: what to do with breasts after soaking? Every experienced lover of “mushroom hunting” knows that even such a lengthy process is not a guarantee of the complete elimination of bitterness. For this, it is necessary to carry out another stage - heat treatment. When all the pretreatment procedures have been completed, then you can safely plan and decide what to do with the breasts.

What to do with white breasts after soaking: delicious salting

White breast is the most popular species among its representatives. They are very aromatic and tasty, besides it is not difficult to cook them. The only thing that can cause trouble to the hostess is their preparation. However, not sparing enough time and effort for this process, a ready-made dish of buns will conquer even the most picky gourmets.

What to do with white breasts immediately after collection? As already noted, first they need to be cleaned of debris and adhering leaves. To do this, use an ordinary dry kitchen sponge or knife. After removing all visible impurities, put the mushrooms in salted water and leave for 2 days. But do not forget to change the fluid every day at least 3 times, this will prevent the product from spoiling and souring. Then choose the cooking method - boiling or blanching. The choice, as a rule, will depend on the method of salting - hot or cold. The latter does not imply preliminary boiling, which means that you need to use blanching. However, if you choose the cold method of salting, then the soaking time must be extended to 4 days.

And what is allowed to be done with white mushrooms after the initial preparation? As already noted, they can be deliciously salted. In addition to the fruit bodies themselves, salt (not iodized) is taken for this process, as well as favorite spices and cloves - cloves, garlic, horseradish, a mixture of various peppers, cinnamon, nutmeg, fresh or dried dill, onions, etc. Traditionally, 40-50 g of salt should be taken per 1 kg of loaves.

• The main product is laid out in layers in a glass, wooden, ceramic or enameled container, alternating it with salt and other spices.
• It will not be superfluous to have fresh leaves of currant, cherry, grape or oak on the bottom of the dish. They secrete substances that make the fruit body supple and crisp.
• After that, the container is covered with any plane, whether it is a lid or an inverted plate, and put the load on top.
• They take it out in a cool room for 30-50 days, but at the same time they constantly monitor that the brine isolated from the mushrooms is out of the way. Otherwise, you can add cold boiled water.

What to do with black breasts: fermentation recipe

Black breast is also a very popular mushroom, but with its primary processing you need to be more careful. So what to do with black breasts after harvest? As in the previous version, they should be prepared: clean the film from each hat, soak for at least 5 days, boil or blanch if the cold pickling method is chosen. In other cases, black milk should be boiled 3 times for 10-15 minutes, adding a little salt and citric acid to the water (to preserve color).

There are many recipes showing what to do with the breasts. In addition to salting, they can be fermented with white cabbage. Fermented black mushrooms are a very tasty and healthy snack, which will take its rightful place even on the festive table.

• Combine chopped cabbage with carrots, grated on a coarse grater.
• Lay layers in a jar with boiled mushrooms and black pepper grains.
• Pour in a warm solution of water with the addition of salt and sugar (for 1 liter of water you need to take 1 tablespoon of salt and 2 tablespoons of sugar).
• Tamp well and put in a warm place for 2-3 days.
• Pierce the workpiece with a long wooden stick so that gas bubbles escape.
• When the brine becomes transparent, the pickling process can be considered completed. Then the workpiece can be taken out to the basement or put in the refrigerator.

What to do with dry breasts after collection, except for pickling and pickling?

There is also a dry lump - what after collection to do with this species? It turns out that it contains much less bitterness than in black breasts, therefore, after cleaning it is enough to soak it for up to 36 hours, followed by boiling in salted water for 25 minutes.

What can be done with mushrooms, except pickling and pickling? Many call pickling a very popular processing method. Conducting it is easier than ever, and the snack itself becomes ready for use in 10-14 days.

• In 1 liter of water connect 1 tbsp. l salt (without top) and 1.5 tbsp. l Sahara.
• Put on the fire and add 2 buds of cloves, 3 bay leaves, a few cloves of chopped garlic and 10-12 grains of black pepper.
• Bring the marinade to a boil, inject 4-5 tbsp. l 9% vinegar and immerse prepared mushrooms, boil for 5 minutes.
• Distribute the fruiting bodies along with the marinade over sterilized jars and roll up.
• After cooling, they take out to the basement or cellar.

What else can you do with mushrooms, mushrooms for the winter? They can be fried in large quantities of vegetable oil or fat, and then rolled up in sterilized jars. So, in the winter, you will always have a ready-made snack at hand, which is enough just to warm up and add to your favorite dish.

In addition, the breasts can be frozen, but first they need to be carefully boiled, and then let them drain properly from excess fluid. Then lay out in portioned containers or plastic bags and send to the freezer until requested. Important: you must not re-freeze the mushrooms, so you should put as many mushrooms in one container as you need to prepare one dish.

What can be done with mushrooms after salting for the winter?

And what to do with mushrooms not only for the winter? Here for every housewife there is also a huge selection. For example, these mushrooms produce a delicious soup. They can also be fried with potatoes or sour cream, make julienne or caviar for filling in the dough.From pork loaves excellent pastes and sauces are obtained. But special attention is paid to salted dishes.

What can be done with mushrooms after salting? The most common option is as follows: mushrooms are soaked from salt for about 2 hours, allowed to drain, and then seasoned with vegetable oil, vinegar, green or onion. You can add fresh greens of dill or parsley.

Many housewives combine such mushrooms with Korean carrots and get a great snack under a forty-degree glass.

In addition, salted breasts after soaking from salt are cut into pieces and added to various salads, seasoned with mayonnaise or sour cream. They go well with chicken, fresh vegetables, crab sticks, legumes, boiled eggs.

What can be done with salted breasts and leg caviar recipe

And what else can you do with salty breasts? It turns out that they can be fried with onions and potatoes and even make a delicious French snack - julienne.

Many housewives pickle only the caps of fruit bodies, and remove the legs. In this regard, the question arises: what can be done with the legs from the breasts? For example, you can cook tasty caviar.

To do this, grind the boiled legs in a meat grinder. And then, adding chopped vegetables and spices to taste, put out the mass over low heat for 30 minutes.

What should I do if the cans with milk explode immediately after mothballing?

There are situations when on blanks with mushrooms breaks the lids, why is this happening? There are several reasons for this:

• poor primary processing of fruiting bodies, which includes cleaning, soaking and boiling;
• poor sterilization of the cans, as well as improper packing, as a result of which air can penetrate and the can will swell;
• non-observance of the exact formulation, usually this is due to insufficient vinegar in the workpiece;
• non-compliance with storage rules for cans with blanks.

But what if the banks with the breasts exploded? It is best to throw them away and not endanger your health. However, if such an unpleasant situation occurred only a few hours after conservation, then you can save the workpiece. Sterilize new cans, and boil the contents well, then roll them up again and allow to cool. Take to the basement or leave to stand in the refrigerator.