Mention of breasts as valuable mushrooms dates back to the time of Kievan Rus. Since then, Russian cuisine has accumulated a wide variety of recipes for preparing first and second courses, snacks and pickles from these mushrooms. However, the most famous and revered of them all the same - salty breasts. This dish is incomparable in taste with no other and is worth the effort and spend time on its preparation. It is impossible to replace perfect mushrooms with fried potatoes or as an unsurpassed snack with herbs and sour cream. This dish is equally good, both on weekdays and on holidays.
Mushroom pretreatment
The collected breasts, first of all, are sorted out, the damaged ones are thrown out and the legs are removed - they are not suitable for cooking dishes. Carefully wash the hats using a brush or sponge for dishes. Then the mushrooms are washed again with running cold water. Large specimens are cut in half lengthwise. Spread the milk in the prepared container, add salt (per ten liters of water - five tablespoons of salt). Mushrooms are left to soak in a cool place for at least two days, and the water is changed three times a day. Replace only water, salt is no longer added. You can cook salted breasts without steeping them, replacing this rather lengthy procedure with boiling for five to six minutes in salted water (10 g of salt is put on 10 liters of water). After the mushrooms are boiled, they are thrown into a colander and washed thoroughly under a tap.
Salting of mushrooms (mushrooms)
The container intended for salting is laid out with horseradish leaves. The pre-processed mushrooms are laid out in several layers with the caps down. Each layer is shifted with cherry and oak leaves, peeled garlic, black pepper peas, dill, and salt. The layer of mushrooms at the very top is covered with clean gauze, a wooden circle is placed and a rather heavy load is placed on it. Once again, cover with gauze and tie it. After a few days, you can add a fresh portion of the pre-soaked mushrooms. Excess brine is drained, when it is not enough, it is recommended to put a heavier load. The salted breasts located at the very bottom will be ready in about a month and a half. After that, the mushrooms are transferred to sterile jars and closed.
It should be noted that the best dishes for pickling mushrooms are wooden barrels or enameled pans, but in no case can you use plastic vessels for these purposes. Since the salty breasts absorb the characteristic smell and taste typical of this type of dishes, and all efforts will be “nonsense” as a result ... In order not to suffer bitter disappointment, try to follow simple rules for harvesting mushrooms for the winter, which in the future will look so delicious on your the table. Here is another popular recipe.
Pickled Mushrooms
Ingredients:
- breasts;
- 2 tablespoons (tablespoons) of vinegar essence;
- 2 l of water;
- 15 buds of cloves;
- 20 peas of allspice;
- 5-10 leaves of laurel leaves.
Cooking process:
Freshly picked mushrooms that have undergone preliminary purification, washing, blanch in boiling water for 2-3 minutes. Cool by rinsing with cold water. Place the breasts in a vessel, shifting them with seasonings and salt. In this form, leave for several days, after which they are placed in sterilized jars, add spices and pour hot marinade (vinegar essence with water). Cans are carefully sealed and cooled at room temperature.
And this is only a small fraction among the great variety of existing methods for preparing breasts that can decorate the most refined holiday table.