How to soak the mushrooms before frying, salting and pickling

Before soaking the breasts, they need to be cleaned and laid out in size. It is important, before soaking the breasts before frying, conduct a preliminary cutting of the products. This will reduce cooking time. But about how to soak the milk before pickling, you need to read especially carefully, since excess moisture, which has clung into the mushroom pulp, will interfere with conservation. It is also important when choosing a method for preparing a variety of mushrooms. There are differences between how to soak black breasts and their other varieties, since they all have different levels of bitterness. Learn how to soak white mushrooms and other varieties from this article.

How to soak heavily salty breasts from salt

Salty, or bitter-tasting breasts are soaked to improve their palatability. The washed mushrooms are placed in cold water and usually soaked for 2-6 hours. Before soaking the salted mushrooms, you need to prepare for the fact that the water is changed every hour, so that unwanted substances dissolve faster. Dried mushrooms are soaked to restore moisture in them. The water in which they were soaked is used as food. Many salty breasts have a bitter, pungent, or unpleasant taste and smell. It is important to know how to soak the salted mushrooms correctly and not to spoil the product. Simple tips on how to soak heavily salty mushrooms can be found on this page.

These deficiencies are eliminated if you soak the mushrooms in water for 2-3 days or boil well. Mushrooms are placed in a bowl and filled with cold salted water (1 liter of water per 5 kg of mushrooms). Cover with a napkin, then with a wooden circle, on top - a load. Dishes with soaked mushrooms are put in the cold, it is better to refrigerator so that they do not acidify.

Depending on the variety of mushrooms, the soaking time is from 1 to 3 days.

Water is changed at least once a day. Sometimes soaking is best replaced by scalding. Mushrooms, preloads (dry milk) are dipped in boiling water and boiled for 5 to 30 minutes. Water must be poured out after each boiling or scalding. After cooking the mushrooms, it is necessary to wipe the pan well with dry salt, wash thoroughly and wipe dry. Before you soak the milk from the salt, you need to measure exactly the amount that will be used to prepare the dish.

How to soak the mushrooms before salting

Mushrooms salted in the cold way are especially tasty. But it is important to understand how to properly soak the mushrooms before pickling in this way, since mushrooms can be bitter. In this method, mushrooms sorted by type are thoroughly washed and soaked in cold, preferably running water. The time for soaking violinists (felt breasts), bitters (bitter breasts) is 3-4 days, breasts, and loads (dry breasts) are 2-3 days.In clean, scalded barrels, salt and spices are placed at the bottom, and then the mushrooms are stacked in rows with their caps down, pouring salt and spices. The filled barrel is closed with a circle of oppression. After 2-3 days, when the mushrooms give juice and settle, the spices are pushed aside, and the barrel is supplemented with a new batch of mushrooms in the same order until it is filled. Emerging excess brine is drained, but the top layer of mushrooms should be under the brine.

How long to soak the mushrooms before pickling (with video)

You can find out in advance how long to soak the mushrooms, if you decide on the further method of processing them. Depending on the salting recipe, the time for soaking the breasts also changes. In Belarusian:

• Before salting (and they are salted raw), white breasts, dry breasts, must be soaked in cold water for 2 days, changing it several times (then pour over with boiling water).

In Vyatka:

• gruzby, podgruzki (dry gruzdy) are soaked for 5 days.

In Moscow:

• breasts, preloads are soaked in slightly brackish water for 3 days.

The pickle brine is slightly unclear and viscous. The taste and smell are pleasant, characteristic of this type of milk with the aroma of spices, without bitterness. The color is uniform, close to the natural color of this type of fresh mushrooms. The exception is black breasts, which significantly change color.

See how to soak the mushrooms before pickling in the video, which presents a variety of methods for this processing.

Soaking the breasts before pickling

Soak white breasts during the day in cold salted water (1 tablespoon per 1 liter of water). During the soaking of the mushrooms before salting, change the water twice. Rinse the mushrooms and boil for 5 minutes. After cooking, let the mushrooms cool and put into dishes, pouring salt at the rate of 45-50 g per 1 kg of mushrooms. Put blackcurrant leaves and spices on the bottom of the dishes and on top of the mushrooms.

How to Soak Mushrooms for Salting

Ingredients:

• 1 kg boiled breasts
• 50 g of salt
• spices to taste.

How to soak white mushrooms for salting

Before you soak the mushrooms for salting, you need to prepare all the ingredients:

• 1 bucket of white mushrooms
• 1.5 cups of salt.

Before soaking white mushrooms, soak the washed mushrooms for 2 days in cold water, changing the water every day. Then lay in rows in a wooden dish of non-resinous wood, pouring salt. You can sprinkle them with chopped white onions.

How to soak the mushrooms before salting in Altai

Ingredients:

• 10 kg of mushrooms
• 400 g salt
• 35 g of dill (greens)
• 18 g horseradish (root)
• 40 g garlic
• 35–40 peas of allspice
• 10 bay leaves.

Before you properly soak the mushrooms before salting, mushrooms are sorted and cleaned, cut the leg and soaked for 2-3 days in cold water. Water is changed at least once a day. After soaking, they are thrown back onto a sieve and laid in a barrel, interbedded with spices and salt. Mushrooms are covered with a napkin, put a pressure circle and a load. You can report the barrel with new mushrooms, since after salting their volume will decrease by about a third. A brine should appear above the circle. If the brine does not appear within two days, increase the load. 30-40 days after salting, Altai mushrooms are ready for use.

How to soak mushrooms

Ingredients:

• 1 bucket of mushrooms
• 400 g salt
• onions to taste

Before soaking the mushrooms, they must be thoroughly washed, soaked for 2 days, changing the water every day. Put prepared mushrooms in a container in layers, sprinkling with salt and chopped onions.Press on top with oppression and hold in a cool place for 1.5–2 months.

Small dumplings

Ingredients:

• 1 bucket of small loads
• 400 g salt
• dill to taste

Select small breasts, rinse thoroughly, but do not soak. Dry on wire racks. Put prepared mushrooms in large jars in layers, sprinkling with dill and salt. Top with salt, cover with cabbage leaves. Do not put oppression. Soak in a cool place for 1–1.5 months. Soak mushrooms before use.

Horseradish Mushrooms

Ingredients:

• 10 kg
• 400 g salt
• garlic
• horseradish root
• dill
• Bay leaf
• allspice to taste

Peel the mushrooms, cut the legs. Soak the prepared mushrooms in cold water for 2–4 days. Change the water at least once a day. Then throw the mushrooms in a colander, let the liquid drain. Lay the mushrooms in a container in layers, sprinkling with salt, spices, chopped garlic, horseradish root and dill. Press down on top with a load. If no brine forms during the day, increase the load. After the mushrooms settle, add fresh to the container (after salting, the volume of mushrooms will decrease by about a third). Mushrooms will be ready for use 20-25 days after laying the last batch.

Gruffies are naughty

Ingredients:

• 1 kg
• 50 g of salt
• Bay leaf
• Dill seeds
• black pepper to taste

Soak the mushrooms in cold water for 7–8 hours. Then rinse, put in another dish, pour fresh water, add salt, bay leaf and cook for 15 minutes, removing the foam. Cool the buns in brine and lay them in sterilized jars in layers, sprinkling with salt, dill seeds and pepper. Banks are closed with a lid and stored in a cellar or refrigerator. Mushrooms will be ready for use in 10 days.

How to soak the milk after salting

If you know how to soak the mushrooms after salting, then you can even cook a lean pie with salted mushrooms even in winter.

For the test:

• 1.0–1.2 kg of flour
• 50 g yeast
• 2 cups of warm water
• 1 cup vegetable oil
• salt.

For filling:

• 1.0–1.3 kg of salty breasts
• 5-6 onions
• 1 cup vegetable oil for frying mushrooms and onions
• salt
• ground black pepper.

Knead lean yeast dough and, covered with a napkin, put in a warm place for fermentation. Meanwhile, cook the mushroom filling. Salted mushrooms (if they are salted, rinse slightly with water, squeeze) chopped into slices in a wooden bowl or cut into noodles, fry well in vegetable oil. Separately, fry chopped onions. Combine mushrooms and onions, season strongly with pepper, if necessary with salt. The filling should be spicy, piquant and have a pronounced taste and aroma of mushrooms, onions, peppers. Roll out the dough, wrap the mushroom filling in it, prick the surface with a fork so that steam comes out during baking, and grease the surface of the cake with strong tea, then bake until ready at 200 ° C. After baking, grease the pie with vegetable oil so that the crust is softer. This cake has its own characteristic “face”, it is extremely simple and very tasty. These pies are good for lean days. They should be served with sour cabbage soup, mushroom soup, as a snack for vodka and in special occasions. They are delicious with strong tea.

How to soak dry breasts

Ingredients:

• 9–10 large dried breasts
• 250 ml of milk, 1 egg
• 4–5 Art. spoons of ground crackers
• 3-4 tbsp. tablespoons of fat
• water
• salt
• pepper.

Before soaking dry breasts, rinse the mushrooms thoroughly and soak for 3-4 hours in milk mixed with water. Then boil in the same liquid. (The broth is used to make soup or sauce.) Sprinkle the mushrooms with seasonings, moisten in a beaten egg, and then roll in ground breadcrumbs with salt and pepper. Fry the mushrooms on both sides in hot fat until golden brown. Serve with fried potatoes (or mashed potatoes), with horseradish sauce and a salad of cucumbers and tomatoes (or red pepper).

Fresh or salted mushrooms fried in sour cream

For 1 serving:

• real or yellow mushrooms, fresh or salty 5 - 6 pcs.
• 2 tbsp. tablespoons butter or olive oil
• 1 tbsp. a spoon of wheat flour
• 1/2 cup sour cream
• salt (for fresh mushrooms).

Dry the prepared fresh or salted young buns on a towel, roll in flour (fresh - salt), fry in preheated oil, pour sour cream, boil, remove from heat. Serve boiled potatoes at the side dish.

Salted mushrooms fried in vegetable oil with potatoes

Ingredients:

• 1 plate of salted mushrooms
• 1 - 2 onions
• 1/2 cup vegetable oil
• 1 kg of hot boiled potatoes.

Soak the salted mushrooms in water, then remove them with a slotted spoon and let the water drain; add onions and fry in vegetable oil in a pan. Served with hot boiled potatoes.

Mushrooms stewed with potatoes

Ingredients:

• 400 g loaves
• 4 to 5 potato tubers
• 1/2 cup sour cream
• 1 tbsp. spoon of tomato puree
• 2 tbsp. tablespoons butter
• 1 onion
• salt
• pepper
• bay leaf to taste
• dill greens.

Peel the mushrooms, rinse and for 5 - 6 minutes. lower in boiling water. Then lay in a colander and let the water drain. Cut the mushrooms into slices, put in a deep pan, pour sour cream. Add tomato puree, salt, pepper, bay leaf to the same pan. Put the pan on medium heat and simmer a little (7-10 minutes). Peel the potatoes, wash, cut into slices, fry, mix with chopped fried onions and combine with mushrooms. Cover the pan and simmer until all products are cooked. When serving, sprinkle with herbs.

Pickled or salted mushrooms with vegetable oil and potatoes

Ingredients:

• 1 plate of pickled or pickled mushrooms
• 1 - 2 onions
• 1/3 cup vegetable oil
• 1 kg of hot boiled potatoes.

Select mushrooms from the marinade, add finely chopped onions, mix and, pouring vegetable oil or sour cream, serve with hot potatoes. Salted mushrooms, if they are too salty, soak in cold boiled water, choose a slotted spoon and let the water drain; then add onions, vegetable oil and serve fried or cold with hot potatoes.

Soaking the mushrooms before pickling

Almost all varieties of mushrooms marinate: white, dry, black mushrooms. Before pickling, mushrooms are sorted, washed thoroughly. With severe contamination, the mushrooms should be soaked for 3-4 hours in 3% saline. Mushrooms boiled in water or in their own juice mushrooms. Mushrooms taste better and are well preserved if they are pickled by type, but different mushrooms or several types of mushrooms with the same taste can be pickled in the same dish. Mushrooms should be clean, whole. The pulp is dense, elastic. If mushrooms are harvested in very dry weather, more water is poured. When the water boils, lay the prepared mushrooms and cook over low heat. Remove the foam with a slotted spoon. Cooking time depends on the type, size and age of the mushrooms. Cooking is completed 20 minutes after secondary boiling. When the marinade brightens, the release of foam stops, mushrooms gather in the middle of the boiler and settle to the bottom, cooking stops. 3-5 minutes before, spices are placed in the mushrooms:

• salt, vinegar essence
• Bay leaf
• allspice (peas)
• cloves and cinnamon

Quick cooling improves the quality of mushrooms. The cooled mushrooms are poured into the prepared container and sealed.

You can see in detail how to soak the milk in a video, which shows the entire technological process of preparing raw materials.