Delicious mushroom billets of mushrooms
High-quality billets include proper initial processing. First of all, fruit bodies brought from the forest should be sorted out, immersed in water and cleaned of dirt and adhering debris. Then you need to change the water and start soaking. This process lasts from 2 to 5 days, depending on the type of milk and the desired processing method. During this time, water should be replaced at least 3 times a day. At the end of the breast, it is necessary to boil 2 times for 15-20 minutes, with the exception of the cold method of salting, here boiling is not carried out at all.
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Harvesting of cold salted mushrooms
Even a novice housewife can make billets of salted salted cold method. Having correctly completed all the recommendations for preliminary preparation, as well as adhering to a step-by-step recipe, we can expect that on the table there will always be a delicious snack.
- Gruzdi - 6 kg (peel and soak);
- Horseradish leaves - 3 pcs.;
- Dill umbrellas - 6 pcs.;
- Salt - 280-300 g;
- Bay leaf - 7 pcs.;
- Clove - 6 pcs.;
- Currant and oak leaves - 10 each.
The homemade recipe for loafs will certainly delight you with its simple execution and amazing taste.
As already noted, the cold method of salting does not imply heat treatment, so the soaking should last 4-5 days.
At the bottom of the container for salting, make a “pillow” of currant and oak leaves, then add 2 dill umbrellas.
Mushrooms are spread in a thin layer with their caps down and sprinkled with salt, cloves, bay leaf and dill. The procedure is repeated when laying each layer of fruiting bodies.
The mass is covered with clean leaves of horseradish, covered with a piece of gauze and covered with a plate. Above put oppression and put the workpiece into the basement for 1-1.5 months, until the mushrooms are completely salted.
Then they are laid out in jars, poured with brine, covered with lids and again taken out to the basement.
The recipe for hot billet making
Billets by means of the hot method of salting are considered more common, unlike cold salting. Its advantage is that fruiting bodies can be checked for readiness after 2.5 weeks.
- Prepared mushrooms - 4 kg;
- Salt - 200 g;
- Boiled water (cold) - 3 tbsp .;
- Dill greens - 3 bunches;
- Fresh currant leaves;
- Garlic - 6 cloves;
- Bay leaf and cloves - 6 pcs.;
- Black and white allspice - 15 peas each.
According to this recipe, it is quite easy to make picking of the loaves using the hot salting method.
- Rinse the dill, lightly dry and chop finely, chop the garlic into thin slices.
- At the bottom of the dishes put a “pillow” of currant leaves, which are better to be doused with boiling water in advance and dried.
- Sprinkle 50 g of salt and lay out some of the dill, parsley, cloves and garlic.
- Distribute the soaked and boiled mushrooms in dishes in several layers, each of which is sprinkled with salt and spices mentioned in the list of products.
- Pour water and cover the workpiece with clean gauze.
- Take a plate or any other plane and press down the workpiece.
- Fruit bodies must be compressed, so a load should be installed on the plane - a 3-liter bottle filled with ordinary water or sand.
- Take the workpiece into the basement for further salting.
Check the contents from time to time for fluid. If it is not enough, then fill the missing amount with cold boiled water.
Harvesting: pickling recipe
Delicious preparations from mushrooms of mushrooms are also made thanks to pickling. Most housewives use this proven method of preservation in order to cater to the taste preferences of their guests and home.
- Gruzdi - 2.5 kg;
- Salt - 1 tbsp. l .;
- Sugar - 2 tbsp. l .;
- Vinegar 9% - 70 ml;
- Water - 0.7 L;
- Bay leaf - 5 pcs.;
- Allspice - 8 peas;
- Carnation - 4 buds;
- Garlic - 6 cloves.
This method of harvesting dumplings is divided into several stages:
- After steeping, boil fruit bodies in salted water for 15 minutes.
- Drain the water, and transfer the mushrooms to a clean enameled pan and pour 0.7 liters of water.
- Allow to boil and introduce all the spices and spices, including vinegar.
- Boil for 20 minutes in a marinade over low heat and pour into sterilized jars.
- Close with nylon covers, leave in the kitchen, and after cooling take them out to a cool room.
After 7-10 days, the mushrooms will be ready for use.
White Caviar
Most housewives use not only salting and pickling of this type of fruiting bodies. So, one of the most popular blanks for white mushrooms is mushroom caviar.
- Soaked breasts - 3 kg;
- Onions - 0.7 kg;
- Carrots - 0.7 kg;
- Vegetable oil - 1.5 tbsp .;
- Vinegar 9% - 100 ml;
- Salt and black pepper - to taste;
- Garlic - 10 cloves;
- Fresh herbs - parsley, dill.
In order to enjoy delicious mushroom caviar in winter, we suggest using a step-by-step recipe for harvesting white breasts.
- Rinse mushrooms after soaking in plenty of water, squeeze out a little with your hands.
- Pass through a meat grinder, put in a deep frying pan and fry in oil for 30 minutes with the lid open.
- Peel onions, garlic and carrots, cut into cubes, separately fry until soft and grind through a meat grinder.
- Add to the mushroom mass, add chopped parsley and dill, mix.
- Simmer for 20 minutes, stirring constantly to prevent burning.
- Add vinegar to the caviar, mix well, stew for another 10 minutes, and then put in sterilized jars.
- Cover with metal lids and put in a pan with hot water, at the bottom of which put a small kitchen towel so that the jars do not burst.
- Sterilize jars with blanks for 30 minutes and then roll up.
- Turn over, wrap with a blanket and leave in this position to cool.
- Take out in a cool dark room and store no more than 7 months.
Recipe for Flavored Black Cheese
Blanks for black loaves can also be very different.
However, experienced mushroom pickers noticed that salting with a minimum amount of spices is suitable for these fruiting bodies very well. Thus, the natural forest aroma of black breasts is fully preserved.
- Mushrooms of mushrooms (peel, soak for 5 days) - 5 kg;
- Salt (not iodinated) - 200 g;
- Cherry and / or currant leaves - 20 pcs.
Harvesting black mushrooms includes the following steps:
- After soaking, the fruiting bodies should be lowered in a colander in boiling water for 3-5 minutes.
- Cover the bottom of a clean salting dish ½ with fresh leaves, which will give the appetizer a crisp consistency.
- Then lay in layers - mushrooms (with caps down) and salt (about 40 g per 1 kg of the main product).
- Cover with the remaining leaves, put on top the plane with the load and take it out to the basement.
Important: mushrooms in a few days should let the juice, which should completely cover them. If this does not happen, make the load heavier or add boiled water to the dishes. Product readiness can be checked after 1.5 months.
Freezing dry breasts by freezing
Among mushroom preparations for breasts, freezing can also be distinguished. Dry breasts are best suited for this process.
Unlike its other "relatives", this type of mushroom does not secrete bitter milky juice. Many housewives gladly freeze such fruiting bodies, and then prepare delicious dishes from them.
- Mushrooms mushrooms;
- Water;
- Salt.
Harvesting dry cereals by freezing is very simple:
- Mushrooms should be soaked for 2 days after cleaning.
- Cut into large pieces and boil, adding 1 tbsp. To 1 liter of water. l salt. Fruit bodies should be completely immersed in water.
- Cook for 20 minutes, carefully removing foam from the surface.
- Dry the mushrooms on a kitchen towel and put in portions in plastic containers or plastic bags.
- Put in the freezer for up to 10 months.
Important: Mushrooms should not be re-frozen, so you should put as much of the main product in one container as you need to prepare one dish.
