Autumn Gifts And Homework. Part 4

2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38

In this issue of "Gifts of Autumn" - recipes where the main characters of homemade preparations will be forest mushrooms. After all, how nice it is on cold winter evenings to boil potatoes dug out in your own garden, open a jar of pickled or salted mushrooms, collected with your own hands in the nearest from the cottage more often and rolled up with your own hands. Is not it? And in order for such a delicious winter evening to take place, today you will have to work a little. Namely, collect and preserve mushrooms according to any recipe you like

Salted mushrooms with garlic

For this recipe, you will need a kilogram of any forest mushrooms, also three heads of garlic, five leaves of currant, the same number of cherry leaves, a couple of horseradish leaves and the same number of umbrella inflorescences of fragrant dill, another bunch of fresh parsley, a large handful of salt.

Mushrooms need to be dried, dried with a towel. Rinse and dry a large enamel pot, or you can use a wooden salting tub if you have one. The following layers are placed at the very bottom of the dishes:

• horseradish leaves (part)

• mushrooms caps up (one piece)

• garlic (peeled and chopped)

• chopped greens (one part)

• horseradish leaves (remaining)

• mushrooms (remaining)

Sprinkle each layer with salt. Put a plate on the very top, then cover the pan with gauze and put the weight on the plate. The mushrooms should be salted in a cool place for just two weeks. You do not need to stir them this time. After two weeks, the contents of the pan should be transferred to glass jars, poured with brine and refrigerated. By the way, you can already eat mushrooms. In this recipe, only those types of mushrooms are used in which you are well versed and fully confident in their edibility and environmental friendliness.

The hot way of salting porcini mushrooms

For this fairly common method of salting porcini mushrooms, you will need 700 grams of the mushrooms themselves, one and a half tablespoons of salt, three glasses of water, black peppercorns, lavrushka, garlic (five prongs), coriander (ground, half a teaspoon) and a pinch of dried clove flowers.

The mushrooms need to be sorted out, cleaned of dirt, adhering leaves, and rinsed. Too large mushrooms are cut into large pieces, while small ones can and should be left intact. The garlic should be peeled and cut into plastics.

Heat water in a saucepan, add salt and mushrooms. Next, you need to bring everything to a boil, remove the foam from the mushroom broth when boiling, make the fire less and cook the mushrooms for another ten minutes. Foam must be constantly removed if it forms during cooking.

After ten minutes, spices are added to the water and the mushrooms are boiled in them for another five minutes. Now the mushrooms are removed from the pan with a slotted spoon and transferred to a sterilized glass jar. Put chopped garlic between the mushrooms. When the mushrooms are laid out, mushroom broth is poured through a sieve on top. Leave the jars covered with gauze or lids until they cool on the table. Then the lids should be rolled up or just closed with plastic ones. Mushrooms are sent to storage in a cellar or refrigerator.

Porcini mushrooms and pickled flywheels

For lovers of pickled mushrooms, this way you can cook porcini mushrooms and mushrooms. For the latter, the brine will be darkish at the end of the work. But this is normal, due to the special pigment in the dark caps of the flywheels.

You will need: a kilogram of porcini mushrooms or moss mushrooms, half a glass of vinegar (9%) and water, one and a half tablespoons of salt, a couple of bay leaves, a little peppercorns, stick cinnamon (a couple of pieces or 10 grams), umbrella dill, a pinch of dry carnations.

Review the mushrooms for worminess, spoilage, bruising. Such should be mercilessly thrown aside. The rest need to be rinsed with cold water, cleaned, allowed to drain from them on a sieve, cut large, small leave as it is.

Put water, vinegar, salt in a pan (enameled) and turn on the fire under it. When boiling, you need to remove the foam from the mushrooms. It is not necessary to boil mushrooms for a long time in the marinade. Boil, reduce heat, add spices and simmer for ten minutes, stirring the mushrooms.

Mushroom jars must be sterilized. They need to be poured with boiling water, leave with it for five minutes, drain the water and immediately put the mushrooms in a jar and seal with lids. Ready!

Autumn gifts and homework. Part 1

Autumn gifts and homework. Part 2