In traditional Russian cuisine, mushrooms occupied an important place, although they are considered inedible throughout the world. Salads, appetizers, soups and pies were prepared from them. To preserve mushrooms for the winter, they were most often salted. These mushrooms have a rather unusual taste. In addition, they are useful because they contain protein.
Dry chest
The breast has a large funnel-shaped hat. Dry breast is different from its relatives in that it does not have the milky juice characteristic of other species.
These mushrooms are fried, boiled, baked, but the best is the taste of salting. Dry salting can be done in two ways - cold and hot. There should not be a large gap between the collection of mushrooms and their processing, it is best to do them immediately.
Preparation
Dry salting starts with the process of cleaning them. This stage of mushroom salting is the most difficult. You will need a dishwashing sponge and an unnecessary toothbrush. First of all, the soil and foliage are washed away from the mushrooms. After that, you need to change the water and do a more thorough cleaning. To do this, you need to go through all the dark places with a sponge or brush, constantly changing the water. In addition, it is important to get rid of all the darkening, rot.
Soaking
You can choose any recipe for salting dry breasts. But in any case, you can not do without soaking. The mushrooms are laid down with their caps in a suitable container and filled with cold water. There they must be kept for at least three days. At the same time, water should cover them completely, for which you can use a small press. At the very end of the soaking, water needs to be slightly salted.
You can determine the correctness of the soaking of the breast using the folk method. You need to take a piece of mushroom, cut and try to cut into the tongue. If the mushroom is correctly soaked, then it will not be bitter.
Hot salting
Hot salting of dry breasts makes them soft, without a characteristic crunch. But this method of salting helps to maintain the original shape of the fungus and its color.
Fresh breasts are cleaned of debris, washed in water, changing it several times. After preliminary preparation, the mushrooms should be boiled for 20 minutes, then with the help of a slotted spoon put them in a wide bowl.
For salting, you need to prepare a brine, for which 2 tablespoons are taken per 1 liter of water. l salt, black and allspice (10 peas each), several bay leaves, currant leaves.
Boiled mushrooms are lowered into a boiling brine using a slotted spoon and boiled for about half an hour. Then horseradish root and head of garlic are added.
After the pan is removed from the heat, it is necessary to set the oppression on the mushrooms and leave them like that for 3-4 days, then put them in jars, cover with cabbage leaves on top and cork with lids. Mushrooms will be ready in a month.
Hot salting of dry buns for the winter in banks
For a kilogram of breasts, you need to take 3-4 cloves of garlic, two tablespoons of salt, 10 peas of black pepper, 10 leaves of black currant, dill.
Hot salting of dry breasts for the winter begins with their preparation. Carefully washed mushrooms are put in boiling salted water and boiled for five minutes. Too large mushrooms can be pre-cut in parts.
The jars are sterilized, a small amount of salt is poured into the bottom, two peas of pepper are put. At the bottom of the sterilized jar, pour a little salt, 2 peppercorns, dill, blackcurrant leaf, then the mushrooms are laid tightly in layers, each sprinkled with salt and spices. Pour in water in which breasts were boiled. Banks are closed with boiled plastic caps. After they cool, clean in the refrigerator. You can try in a month and a half.
Cold ambassador
Dry salting in a cold way is a little more complicated. Mushrooms are thoroughly cleaned and washed, cut into slices and spread in a suitable container. Pour with running water and put under oppression for three to five days. Water is changed every day.
After the specified period, the mushrooms are removed and sprinkled with salt. Then they are laid out in salting dishes in layers with salt, adding horseradish and garlic. The dishes are covered with gauze, on which the leaves of horseradish are laid . This is used to prevent the mushrooms from becoming dark. Mushrooms are put under oppression, they must be completely covered with brine. After a month, the mushrooms are transferred to sterile jars and poured with brine. Dry salting in a cold way makes the mushroom more aromatic and juicy. In addition, after such a treatment, it will remain clean and snow-white.
Barrel pickling
Consider a recipe for salting dry loaves in a barrel. For ten kilograms of mushrooms take 0.5 kg of salt, garlic (4-5 heads), dill stalks, horseradish, cherry and currant leaves. In addition, sterile gauze is needed to cover the barrel, a circle of wood and oppression.
After soaking and washing the breasts, put them in a barrel. Mushrooms are sprinkled with salt, adding spices and leaves, covered with horseradish leaves. A sterile gauze is laid on top of the barrel, on which a wooden circle is placed and oppressed. In the event that the brine is not allocated enough, you need to pick up more oppressive. Mushrooms are infused in the cellar for about a month, after which they can be tasted. If necessary, the period of salting can be extended.
If a mold layer appears on the surface of the barrel, you need to remove it entirely, change the gauze, sterilize the circle and bend it.
Salting in the bank
Salting dry mushrooms for the winter in a bank is not much different from salting in a barrel. Mushrooms are thoroughly washed and placed in an enameled pan, poured with water. A wooden circle or plate is laid on top, on which oppression is placed. Oppression should not be too heavy. The dishes with mushrooms are cleaned in a cool place. Mushrooms are soaked for three days, while water must be constantly changed.
After the specified period, the mushrooms are sorted and cut, if necessary. Glass salting jars are thoroughly washed and poured with boiling water. It is best if the jar will have a wide neck.
Mushrooms are laid in layers, rubbing each mushroom with salt. In order not to over-salt the mushrooms, the amount of salt should be about three percent of the weight of the mushrooms. If there is too much salt, then mushrooms will have to be washed before use.
Layers of mushrooms are transferred horseradish and garlic. On top of the last layer of mushrooms lay a doubled clean rough fabric, a sheet of horseradish, cherry and currant leaves on it. Then they put a circle and put oppression.
Containers with breasts should be stored in a cold place for a month. After the time has passed, salting from the cans, greens and cloth are taken out, covered with lids and put into the refrigerator. If the top layer of mushrooms is covered with mold, then they must be washed with running water.
Some tips
To salting dry mushrooms for the winter was not an unsuccessful experiment, you need to choose the right dishes. You can use a wooden, glass and stainless container, which must first be thoroughly washed. For salting use large rock salt. When sending mushrooms to salting, it is advisable to stack them with their hats down. In this case, the shape of the fungus is preserved.
If the salting of the dry breasts is a little unsuccessful and the mushrooms are salted, they are soaked in milk, while the delicate structure of the mushroom is preserved. Take the required amount of mushrooms and place in milk for two to three hours. If this was not enough, the procedure can be repeated by taking fresh milk. You should not be guarded by a violet or green tint, which in this case can become a breast, this is due to a chemical reaction. Mushrooms soaked in milk are washed with running water. When soaked in water, the mushroom may lose its consistency, in addition, this negatively affects their taste.
Dry salting is a great way to preserve mushrooms for the winter. Mushrooms, salted in any way, can be added to soups, salads. And you can serve as an appetizer by adding onions and sunflower oil.