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Did you know that the tradition of the French meal and the Mediterranean diet were recently included in the World Intangible Heritage List? It seems to me that in our cuisine there is something that deserves the close attention of UNESCO - the Russian snack table. All these pickles, sauerkraut, urination and other preparations were once a familiar part of the diet, but now they are clearly not experiencing better times. Well, how does the average city hostess know how to salt porcini mushrooms or sauerkraut? Unless from that cherished shabby notebook with recipes, which not everyone has. So for me, a real discovery turned out to be that salting porcini mushrooms is extremely simple. Of course, it is possible and necessary to salt not only white ones - there are legends about properly salted milk mushrooms or mushrooms. But, as for me, only porcini mushrooms are equally good in fried, boiled, and salted form.
Salted porcini mushrooms
Medium
20 minutes + 8 days
Ingredients
500 g. white mushrooms
1.5 tbsp coarse sea salt
3-4 allspice peas
3-4 juniper berries
2-3 cloves
2-3 bay leaves
5-6 garlic cloves
several currant leaves and horseradish
several sprigs of dill with umbrellas
Clean the mushrooms and cut them into bite sized pieces. Walnut. Dip the mushrooms in boiling water for 30 seconds, then drain and rinse with cold water: the mushrooms should retain a dense texture and remain crispy.
Lay the mushrooms in layers in a glass or enamel bowl, interspersing them with spices and sprinkling with salt, and covering them with currant leaves on top. It is not necessary to add water, it is contained in sufficient quantities inside the mushrooms. Cover the mushrooms with a wooden circle or plate, place a linen napkin or a sheet of baking paper on top, press down with oppression and refrigerate.
After 1-2 days, when the mushrooms are completely covered with brine, transfer them to a sterilized jar. You can eat salted porcini mushrooms in a week, if desired, rinsing with cold water to remove excess salinity, and sprinkling with fragrant sunflower oil.
One of the most delicious snacks salted porcini mushrooms are considered. Mushrooms are a versatile product that can be dried, pickled, fried, boiled and salted. There are several ways to salt porcini mushrooms, each of which has its own pros and cons. Having tried different methods of salting porcini mushrooms, you can get a completely different taste and find one that will appeal to all members of your family.
How to salt porcini mushrooms? There are 2 traditional recipe pickles of white mushrooms, which are most often used by housewives.
Compound:
- White mushrooms - 1 bucket
- Salt - 2 tbsp.
Cooking:
- Dip the mushrooms in boiling water when they boil, discard them in a colander and put under running water until they cool. Then leave them to dry, turn over for this several times.
- After that, take liter cans and place the mushrooms upside down. Sprinkle each layer with salt. Then cover with a dry lid and press it down with a heavy stone.
- After 5 days, when the jar is not full, add fresh mushrooms again and pour over them with melted warm butter. Store mushrooms in a dry and cool place.
- Before eating, soak the salted mushrooms for 1 hour in cold water. Mushrooms that have been salted for a long time, soak for a day. Then rinse them under running water.
Compound:
- White mushrooms - 1 bucket
- Salt - 2 tbsp.
Cooking:
- Take porcini mushrooms, put in a container, salt and leave for a day. Stir occasionally.
- After that, the resulting juice, filtered through a sieve, pour into a large saucepan. Heat the juice, as soon as it becomes a little warm, fill them with mushrooms.
- On the second day, drain the juice again and heat it to a higher temperature, pour the mushrooms again.
- On the third day, heat the juice so that it is hot and pour over the mushrooms.
- After 3 days, boil the mushrooms together with the juice.
- After the mushrooms have cooled, put them in an oak tub or glass jar with their caps up, pour brine, and warm sunflower oil on top and tie them in a bag.
- Before eating, soak for 4 hours in cold water, put with water on a gas stove, heat up and drain the water. Do it 3 times, constantly changing the water, the salt should completely come out of the mushrooms.
Compound:
- White mushrooms -1 kg
- Rock salt - 1 tbsp. l.
- Garlic - 1 head
- Cherry and oak leaves- 10 pcs.
- Dry dill seeds
Cooking:
- Take a wooden barrel or tub. If not, then glass, enamel or ceramic dishes. If you use a wooden barrel, then it must be washed well and soaked briefly in water.
- Mushrooms must be whole, without damage. Fill them with cold water and let them soak for 3 days so that all the bitter and caustic juice comes out. In hot weather, soak for 2 days, more is undesirable, otherwise they will become moldy. Stir them regularly, change the water 2 r. per day. There should be enough water. Then drain the mushrooms and let them drain well.
- Scald all ingredients with boiling water. Then start laying leaves on the bottom of the container, then mushrooms with plates up, caps down. Sprinkle everything with rock salt. Then lay the layer again, salt and so on until the entire container is filled. Place garlic between layers. From above, put oppression over the entire area.
- After 40 days, the mushrooms will be ready. During this time, you need to monitor the brine. As soon as it starts to evaporate, top up with salt water. If mold appears, remove it with a wooden spoon. It is best to keep the mushrooms in a cool place on the balcony until frost.
One of the ways to salt porcini mushrooms is the hot method.
Compound:
- White mushrooms - 1 kg
- Carnation - 3 pcs.
- Bay leaf - 1 pc.
- Peppercorns - 3 pcs.
- Blackcurrant - 2 sheets
- Dry dill - 5 g
- Salt - 30 g
Cooking:
- Pour water into a saucepan, add salt. Put the pot on the fire and boil the water.
- Put the mushrooms in boiled water and cook them, do not forget to stir constantly. When foam appears, remove it and put all the spices. Boil 25 min.
- As soon as the mushrooms settle to the bottom, and the brine becomes transparent, turn it off. Transfer the mushrooms to a basin for 3 hours to cool. After that put in glass jars, sprinkling with salt, and close. The brine should be no more than 1/5 of the weight of the mushrooms themselves. After 45 days, the mushrooms will be ready.
- Store mushrooms for 9 months at 8 degrees.
Compound:
- White mushrooms - 2 kg
- Salt - 300 g
- Leaves of oak, blackcurrant, cherry - 5 pcs.
Cooking:
- Clean the mushrooms and cut into thin slices, spread on a plank. They need to dry a little in the sun.
- Then take a basin and mix the mushrooms in it with salt.
- Place the mushrooms in dry, clean jars. Pack the mushrooms tightly so that there is no air between them.
- Sprinkle a small layer of salt on top and close the jars with metal lids.
How to salt porcini mushrooms with preliminary blanching?
Porcini mushrooms can be salted in this way, but it is rarely used for porcini mushrooms, although it is the simplest.
Compound:
- White mushrooms - 1.5 kg
- Salt - 75 g
- Dill seeds, horseradish root
- Celery, garlic, currant leaves
Cooking:
- Peel the mushrooms, rinse, put in a colander and dip in boiling water for 8 minutes.
- After that, quickly cool them under running cold water and put them in a bowl, salt, add seasonings.
- After 10 days, the mushrooms will be ready.
Autumn is a mushroom time when you can pick up a whole basket of delicious porcini mushrooms. One way to save them for the winter is salting. Porcini mushrooms can be salted in different ways: cold, hot, dry, etc. Each of them is usually used for certain varieties of mushrooms, but all will do for whites. Common in these salting methods is the need to cook young, clean, undamaged porcini mushrooms.
You have reaped a bountiful harvest, but now you do not know how to pickle porcini mushrooms? We will share with you only proven recipes, so you can easily cope with this task.
How to salt porcini mushrooms for the winter
You can pickle mushrooms different ways- dry, by blanching, hot or cold. As a rule, the last two methods are used. Let's look at them in more detail.
The first step is to prepare the mushrooms - sort, rinse, clean, cut into pieces if necessary.
Prepare ceramic, enamel or glassware. At the very bottom, lay the mushrooms with hats down. Sprinkle each layer with salt. If the fruits are small, then it is necessary to pour every second or third layer. You can also add dill, parsley, allspice and various spices. Cover the workpiece with gauze, install a wooden circle and weight. Gradually, the fruits will begin to settle and it is necessary to gradually add new ones. Make sure there is no mold on top. If mold still appears, then you need to change the gauze and wooden circle. After 5-6 days, a brine will appear. If it does not stand out, change the load to a heavier one. Mushrooms will be ready in a month.
Cold way.
This option involves the preparation of brine. For him, take 1 kg of fresh white mushrooms, 2 tbsp. spoons of table salt, a bunch of dill, lavrushka, 3 pcs. cloves and allspice. Place these ingredients in water, boil. Carefully lower the fruits into boiling water, boil for 15 minutes. Stir regularly during this time. Readiness can be determined by how the mushrooms begin to sink to the bottom, and the brine itself becomes transparent. Transfer the finished fruits to a wide bowl so that they are completely cooled there. Place them in a jar, sprinkle with salt (take 35 g of salt for 1 kilogram of mushrooms), seal tightly. The brine should occupy only 1/5 of the contents of the jars. After 45 days, the snack will be ready.
Prepare also. This is a great option for dinner. Serve a salad of fresh vegetables in addition to it and enjoy the excellent taste!
How to salt white steppe mushrooms
You will need:Mushrooms - 1 bucket
- salt - 2 cups
Cooking:
Dip the mushrooms in boiling water, discard in a colander, wash under a stream of running water until they are completely cooled. Leave them until they cool down. To speed up the process, turn them over several times during drying. Thoroughly wash the liter containers, put the fruits in them, turning them upside down. Salt each layer. Cover with a dry lid, press down with a heavy stone. After about five days, the mushrooms will begin to "sink", so you need to add more mushrooms and pour over them with warm melted butter. You can store the workpiece in a cool and dry place. Soak them for an hour in cold water before use.
Find out also. We will tell you about the various options for their preparation, so that you can choose the most suitable for yourself.
How to salt the Kazakh steppe white mushroom
You will need:Salt - a couple of glasses
- fungi - 1 bucket
Cooking steps:
Put the fruits in a bowl, salt, let stand for a day. Stir them periodically. Strain the juice obtained during the salting process through a sieve, pour into a large saucepan. Warm up the juice, pour the workpiece. The next day, drain the juice again, heat to more high temperature, refill the prepared product. Boil the mushrooms together with the juice after 3 days. Once they have cooled, put them in an oak tub with their hats up. Pour in the brine, and then with warm sunflower oil, tie with a bag. Before eating, soak the fruits for 4 hours in low temperature water, place on a gas stove, let it heat up, drain the water. Do this procedure 3 times. This will allow excess salt to come out.
Find out everything about. This is not the only way of salting, but it is used most often.
Recipe with garlic and dill.
Required products:
Rock salt - tablespoon
- white mushrooms - 1 kg
- garlic head
- oak and cherry leaves - 10 pcs.
- dried dill seeds
Cooking steps:
Prepare a wooden tub or barrel. If it is not available, use a ceramic or glass bowl. Wash the wooden barrel thoroughly, soak briefly in water. Mushrooms must be selected whole, without scratches and damage. Pour cool water into them, leave for three days to soak. This will allow the caustic and bitter juice to come out. If it is very hot outside, soak for no more than two days. Otherwise, mold will form on the surface. With regular stirring, change the water twice a day. After that, drain the liquid, let it drain. Scald all components with boiling water. Now put the leaves on the bottom of the container, and then the mushroom plates, sprinkle with rock salt. Lay a layer again, salt to fill the entire container. Be sure to put garlic between the layers. Put oppression on the entire area. After 40 days, the snack will be ready. During this time, prepare the brine. If it starts to evaporate, add more salt. If mold develops, remove it with a wooden spoon.
It is also very tasty. it worthy replacement usual soup and borscht.
Recipe with cloves and currant leaves.
You will need:
Carnation - 3 pcs.
- peppercorns - 3 pcs.
- blackcurrant - 2 sheets
- dry dill - 5 kg
- salt - 30 g
Cooking:
Pour water into a saucepan, salt, boil. Fold the mushrooms into the boiled liquid, cook with regular stirring. If foam appears, remove it, add spices, cook for 25 minutes. As soon as the fungi "sit" on the bottom, and the marinade becomes transparent, turn off the stove. Place the fruits in a basin for three hours, let them cool. After that, pack them in jars, salt, cork. After 45 days, the snack can be eaten.
Dry salting.
You will need:
Leaves of oak, cherry and blackcurrant - 5 pcs.
- salt - 320 g
- white mushrooms - 2 kg
Cooking:
Peel the fruits, crumble them into thin slices, put them on a board, dry them slightly in the sun. Prepare a basin, wash the mushrooms in it, adding salt. Arrange food in clean, dry jars. Spread products in a dense layer. There should be no air between them. Salt again on top, close the containers with metal lids.
They turn out very tasty. They are perfect for holiday meals.
Option with pre-blanching.
This is one of the most simple ways salting, although it is rarely used specifically for porcini mushrooms.
So, clean 1.5 kg of mushrooms, transfer to a colander, dip for 8 minutes in boiling water. Quickly cool them in a stream of cold water, put them in a bowl, salt, add seasonings. After 10 days, the snack will be ready.
How to properly salt porcini mushrooms so that they do not turn sour.
Let's prepare the inventory.
For the winter, mushrooms must be salted in a glass, ceramic or enamel bowl. In addition, you will need a circle of wood, the size of which should fit the diameter of the pan. Prepare and oppress. As oppression, a clean, sterile stone is suitable, which must be wrapped in clean gauze. Do not use perishable oppression!
Whatever method of salting you choose, the first step is to prepare the fungi. If you are making preparations for the winter, take only young and fresh mushrooms. You must be completely sure that they are of high quality. Some porcini mushrooms can be salted immediately, without pre-soaking. However, if the mushroom is even slightly bitter, then it is better to soak it to get rid of the unpleasant aftertaste. You need to soak for two or more days. The room must be cool. Change the water every five to six hours. If you have soaked the fruits correctly, then the caps should bend perfectly and not break. Sort the mushrooms, cut off the roots, wash and clean well, crumble if necessary.
Cold salting without soaking.
Remove debris from mushrooms, wash twice in cold water. It should be acidified or salted. Put the mushrooms in layers in a container, salt. In brine, you can not use additional spices. In any case, you will get tasty and mouth-watering preparations. The amount of salt should be 5% of the total amount of food.
Storage.
It is necessary to store the workpiece in a room with a temperature of 5-6 degrees. Don't let the fungus freeze. In this case, they will crumble and lose their taste. Regularly check that the fruits are immersed in the brine, because without the brine they will spoil, mold and turn black.
The white fleshy mushroom has a pleasant bready smell, a cartilaginous structure and a dense, fleshy pulp. The nutritional value of this product can be equated to nutritional value meat and vegetables. 35% of the composition of mushrooms is protein. The remaining 65% can be distributed among enzymes, vitamins and essential amino acids. The unique nutritional composition of the porcini mushroom strengthens the immune system and improves the absorption of food. You can even use it raw. For example, in the form of mushroom caviar. In addition, it can be dried, salted, marinated, stewed and boiled. If you chose sautéing, fry until golden brown. The edges should remain crispy. Mushrooms go well with fish and meat.
We hope that you have learned a lot of useful information about salting mushrooms. It is very important to choose the right products, prepare for salting. In addition, it is important in which dishes you will salt them and where to store the workpiece. This is very important to preserve the nutritional qualities of the workpiece.
- Preparing for salting
- The first harvesting method
- The second way of salting
- The third cooking method
- Salting porcini mushrooms so that they do not sour
Many will agree that the most delicious of the snacks for a big feast is salted mushrooms. Any novice housewife should know how to salt porcini mushrooms, because they are rightfully considered leaders among representatives of their class in terms of palatability. It happens that you go to the forest and pick up so many mushrooms that you don’t have enough imagination where to put them. The best thing is to salt for the winter. There are a lot of recipes for salting at home, it remains only to choose which method is most suitable in a particular case.
White mushrooms - delicious and useful view mushrooms, salting which is not particularly difficult.
Preparing for salting
The mushroom picking stage is considered the most enjoyable, because who does not like to wander around autumn forest, enjoy nature, and then also return home with a whole basket of prey tired, but satisfied? After that comes the most tedious and unpleasant stage - the processing of mushrooms before cooking and seaming. First, they must be checked for the presence of poisonous “strangers”, which should be thrown out immediately. After that, you need to clean the mushrooms from coarse dirt, cut off the wormy or rotten parts, and, if necessary, rinse under cold running water. If the legs crumble or are hollow, then it is better to cut them off and throw them away - the hats are much tastier and more nutritious, and also take up less space when salting.
After that, the mushrooms need to be sorted by size. It is desirable that they be approximately the same - it is aesthetically pleasing and convenient. If the mushrooms are too large, they must either be cut into pieces or cut off the leg.
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The first harvesting method
For salting porcini mushrooms, you need 1.5 tbsp. salt.
Using this recipe, you can prepare porcini mushrooms for the winter simply and quickly. Salting in this way allows you to store mushrooms for some time in the refrigerator without rolling them into jars. In order to properly produce a workpiece in a cold way, it is necessary:
- prepare a container with porcini mushrooms (for example, a bucket);
- take 1.5 tbsp. coarse salt;
- boil water in a saucepan of suitable volume;
- put the mushrooms in a pot of boiling water;
- bring water to a boil a couple of times;
- use a sieve and drain the water;
- rinse with cold water until completely cooled;
- wait for the maximum disappearance of moisture, throwing mushrooms on a sieve;
- put in a container for salting in layers, each of which is well sprinkled with salt (should be laid with hats down);
- put a plate, board or something flat on top, suitable in size so as to completely cover the mushrooms;
- on top put a load in the form of a stone, cans of water and so on;
- wait a few days;
- as you “press down” the mushrooms, add fresh ones on top, also generously sprinkling with salt;
- top with warmed oil or tie a bag;
- it is best to store ready-made mushrooms in the refrigerator or cellar, if it is not hot and humid there.
Eat such mushrooms soaked in water, preferably cool. Soaking time depends on how long the food has been salted. If not for long - about an hour, if for a long time, then you can soak for 24 hours. Then the mushrooms should be thoroughly washed and can be served at the table - in this form they resemble fresh ones. Soups are cooked from this product and other dishes are made.
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The second way of salting
Before salting, porcini mushrooms need to be boiled.
Now consider how to properly salt the mushrooms in a hot way:
- preparing mushrooms for cooking;
- pour into a saucepan (not enameled) required amount water (for 2.5 kg of mushrooms 1.5 cups of water);
- add 50 g of coarse salt (the amount of salt depends on taste preferences, but this is optimal);
- put 3 dried leaves in water bay leaf without breaking;
- immerse mushrooms in water;
- cook this mixture over low heat, not forgetting to stir from time to time;
- in the process of cooking, “dirt” begins to appear on the water in the form of foam, which is formed due to the release of juice; this foam must be removed;
- we wait until the mushrooms are at the bottom of the pan - this is how their readiness is determined; it will take about 15-20 minutes from the start of the dive (plus the time to boil);
- then you need to take the dishes to a cold place or put the pan in a bowl of ice water;
- after that, we beautifully lay the barrels or any containers for salting, put a clean cotton towel on top, something flat like a board on top and press it with a load, a jar of water or a stone.
Mushrooms after cooking should not change shape, but be crispy and hard. If glass jars are used for salting, then the mushrooms are placed in them 1 cm below the top of the neck. You should close the jars with plastic lids and put them in the house for several days. And only then the mushrooms, salted in this way, are taken out and stored in a cellar or any other dry and cold place. A month later, such mushrooms can be safely tried.
Each trip to the forest for mushrooms ends with a count of the collected porcini mushrooms, or mushrooms, as they are also called. This genus of mushrooms is considered the most valuable, tasty and, of course, absolutely edible. On the cut, its flesh does not darken, when dried, the color practically does not change and has a breathtaking aroma. The most common way to prepare a product for the winter is to salt porcini mushrooms. When collecting porcini mushrooms, you need to be careful - there is a gall fungus. It is very similar in appearance to the boletus, but differs in a pink tubular layer, the leg has a rough mesh on the surface, darker than the main color. Folk way to distinguish the real porcini from the false - lick the tubular layer under the hat, if it is bitter and knits on the tongue - feel free to throw it away and do not forget to rinse your mouth.
Salted Mushroom Recipes
Any processing of mushrooms begins with their cleaning from forest debris: twigs, leaves, sand or earth. The lower parts of the stem (at the root) are cut off. Many, before salting the porcini mushroom, sort them by size, for large specimens, the leg is cut off, and the hat is divided into several parts. Next, the mushrooms are washed under running water. fresh water, you can soak it for a while, then the sand and other debris will finally go away. It is problematic to salt porcini mushrooms in a cold way, therefore several options for a hot salting method are offered.- 1 option
- Option 2
- 3 option
