Autumn Gifts And Homework. Part 5

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

It's so hard to get away from the mushroom theme right away. Yes, and there are many canning recipes, as well as types of edible mushrooms. One part of the narrative is difficult to keep within. Therefore, we will continue our story about canning forest mushrooms for the winter

Mushroom caviar "Special"

Such caviar can be prepared from a variety of mushrooms, both individually harvested and assembled. Suitable for cooking oyster mushroom caviar, boletus, aspen mushrooms, mushrooms and others. But the most special caviar, with a rich taste, is obtained from honey mushrooms. After cooking, mushroom caviar can not only be closed in jars, but also eaten immediately after cooking, or even … frozen in the freezer in separate packages. And in winter, you just take out such caviar from the refrigerator and use it as a filling for baked goods, dumplings and other dishes.

For caviar (for example, honey agarics), you will need: three kg of mushrooms, a kilo of onions, 700 grams of carrots, a kilogram of sweet bell pepper (red), five pieces of lavrushka, the same amount of cloves, salt and ground black pepper (to taste), vegetable oil for stewing caviar. If you are going to roll caviar into jars, then you will need another six percent table vinegar for each half-liter jar.

So, add a couple of cups of salt to the mushrooms in a bucket and fill them with water. They must stand for an hour in salt water so that excess dirt comes off them. Go over them with your hands for cleansing. After an hour, the water must be drained from the mushrooms by throwing them into a colander. Again, pour the mushrooms with cold water and cook them for forty minutes over medium heat. How to boil - put lavrushka, cloves in water and salt a little.

In the meantime, you need to chop the onion and sauté it until an even color. Make sure not to burn in the iron pot! Carrots are grated on a coarse grater and added to the onions during the roasting process. Also, the sautéing is slightly seasoned with salt and ground pepper. Thinly chopped pepper is added to vegetables and everything is stewed under a closed cast iron lid until fully cooked.

Now boiled mushrooms and sauteed vegetables need to be scrolled in a meat grinder. We put the “twisted” one back into the cauldron, season with salt to taste, pepper, laurel and simmer for another hour or even an hour and a half over very low heat. The main thing is that the caviar does not burn. You can do it in a multicooker. It will not burn exactly in the extinguishing mode. Only then you need to stew caviar in it for an hour and a half or two. While the caviar is stewing, sterilize the jars, place them on a towel. The ready-made caviar needs to be laid out in these jars, add a teaspoon of vinegar to each and roll up the lids. The jars should be kept under a blanket overnight, and in the morning they should be moved to the cold.

Ryzhiki in their own juice

An excellent snack for beer and other alcoholic drinks during a festive feast is obtained from these mushrooms. To prepare such mushrooms marinated in their own juice, you will need: a kilo of mushrooms, five pieces of laurel, the same number of cloves, the same number of black peppercorns, a bunch of dill (better than an umbrella), one onion, a couple of tablespoons of vegetable oil, the same amount of six percent vinegar, salt (to taste), half a liter of water.

We wash the mushrooms, cut them in half, if they are large, put them in an enamel pan, add water and bring to a boil. Is it boiling? Drain the water, pour in a new one. This is necessary to remove the too intense aroma of saffron milk caps. Now add spices, onions, salt to the water with mushrooms, bring to a boil again, remove the foam from the surface and reduce the heat.

Add the dill to the brew and cook the mushrooms for 20 minutes. In the meantime, sterilize the jars, pour a teaspoon of vegetable oil and the same amount of vinegar into each. You need to shift the mushrooms over the jars, pour the strained mushroom marinade to the top and immediately roll up the lids. The jars need to be turned over, covered with something warm and left on the table until morning. In the morning we transfer the jars to the cold.

Such mushrooms will be very good if served with onions marinated in advance.

Forest pickled mushrooms

Any forest mushrooms are suitable for this pickling recipe, for example, moss, porcini, boletus, Polish, boletus, honey mushrooms and any others. You will need water, salt for pre-cooking. For the brine: 5 peppercorns, a couple of lavrushka leaves, the same amount of cloves, it would be nice to add a couple of leaves or a little cinnamon basil, you also need a teaspoon of salt and the same amount of sugar, citric acid on the tip of a knife, five tablespoons of vinegar (6 -nine%).

We clean the mushrooms, rinse, cut into large ones. Cook in water with the addition of salt, citric acid for about an hour. In the meantime, prepare the brine. You need to cook it based on the amount of mushrooms. For six servings of mushrooms, for example, you need 12 glasses of water and an increase in seasoning accordingly. The amount of seasoning shown above is suggested for 2 cups of water. So, these spices are added to two glasses of water, also salt, sugar, again citric acid (on the tip of a knife). Is it boiling? Pour in the vinegar, let the brine boil again and turn off the heat.

Throw the boiled mushrooms on a sieve, put in jars (sterile!), Fill with brine, cover with lids (sterile!) And roll up safely. The jars, as in the recipe above, must also be turned over with the lids down, allowed to cool and then transferred to a cold place.

Autumn gifts and homework. Part 1

Autumn gifts and homework. Part 2