The real breast (Lactarius resimus) has several names: the raw breast, the white breast, the human breast, the whitework is the most valuable of all the fungi of the genus Milkwort, the russula family. Also, a black mushroom is called a mushroom with an almost black hat. The black lactarius (Lactarius necator) is chernushka, the spruce black lump, the olive-black lump, the black, gypsy, the black hollow, the olive-brown lump. How to salt black mushrooms - many housewives can share such secrets. Yellow Lactarius scrobiculatus (Lactarius scrobiculatus) is a scratch, a yellow load or a yellow wave. There is still a dry breast (Russula delica) or white loafs, but it does not belong to the genus Milkwort, but to the genus of russula of the russula family. This is an incomplete list of mushrooms that are popularly called lumps (derived from a related Orthodox word - a pile).
In Europe, most Lactarius fungi are not considered edible, and sometimes they are classified as poisonous. But what can we say about this, if the saffron mushrooms are not salted, but spoiled: they put a lot of spices, and they are also boiled before salting! In our country, breast has always been considered a valuable mushroom. If cooked incorrectly, it will be bitter and tasteless. The recipes given in this article give an idea of how to salt the breasts so that they are tasty, strong and fragrant. Such a mushroom is considered an excellent snack at the festive table, it can also be served on potatoes on a weekday: just add onions to the salty breasts and season them with sour cream. Salted breast dishes can diversify the diet on fasting days. All methods of salting the mushrooms can be divided into two: hot salting (bitterness is eliminated by boiling mushrooms) and cold salting (mushrooms are pre-soaked).
Recipe 1
How to salt black breasts? They can be salted with all the buns, but small black buns look especially beautiful and mouth-watering in the jars. Ingredients:
- 1 kg of peeled and washed strong small, about the same size, breasts (washed and thoroughly cleaned);
- 5 umbrellas and stalks of dill (umbrellas are cut from the stems, the stems are cut 5 cm each);
- 5 cloves of garlic are peeled and chopped lightly;
- vegetable oil;
- water;
- 2 ½ tablespoons without top of large rock (not iodized!) Salt.
This recipe describes how to salt the mushrooms in a hot way, but partly the bitterness is also removed by soaking. Mushrooms are poured with cold water and soaked for 24 hours, the water is changed 5 times. Boil the water and blanch the mushrooms in it for 7 minutes, pour into a colander and let all the water drain completely. Mushrooms are weighed and salt, garlic and dill are added, everything is mixed (carefully, although the mushrooms became elastic after blanching). Spread in enameled dishes and set oppression (a jar of water is placed on a plate). Leave for 12 hours, remove oppression, mix and again leave under oppression for 12 hours. After that, the mugs are laid out tightly in prepared jars, crushed with two wooden sticks resting against the walls of the jar and forming a cross, and poured with the brine released during salting of mushrooms. They are closed with plastic covers (you can not roll up metal covers so as not to get poisoned with botulinum toxin produced by a spore-forming stick). Put in the refrigerator, use after 30 days.
Recipe 2
How to salt the breasts if they brought several species from the forest at once : a real breast , black, yellow and dry? They can be salted all together or divided by type. Ingredients:
- 5 kg of mushrooms (remove all forest dirt and rinse);
- ¼ cup of salt;
- dill umbrellas;
- garlic, each slice is cut in two lengthwise;
- horseradish leaves and stems are cut;
- allspice pot.
Pour the milk with cold water for two days. Water is changed every 12 hours. Then the water is drained and the mushrooms are laid out on a towel to remove excess moisture. After that, the breasts are laid out in layers in prepared glass jars. Horseradish and garlic are thrown to the bottom, then mushrooms. Pour each layer with salt, add dill and pepper. Many dill umbrellas are placed on the top layer of mushrooms, pressed with wooden sticks (as in recipe 1) to make a pickle stand out. Close the jars with plastic lids and refrigerate for 40 days. Then the mushrooms are ready to eat.
After reading the simple recipes, you now know how to salt the mushrooms!