Fans of quiet hunting know this lamellar reddish-brown mushroom well. It has a bitter taste, which is why it got its name - bitter.
Description
This so-called conditionally edible mushroom belongs to the most recent (fourth) category in terms of nutritional value. The most common type of milkers can be found in places where birches, spruce and pine trees alternate, in deciduous forests, but most of all they like damp coniferous forests. These mushrooms grow in small groups or individually. Harvest of bitters can be harvested from the first summer days until late autumn.
The main and, perhaps, the only drawback of bitters can be called their bitter burning taste. But you can easily get rid of this causticity by simple and long-known methods - soak them for 3-6 days in cold water or boil them well. You can combine one with the other, then the bitterness of them will go away completely and much faster.
Like other agaric mushrooms, these are most delicious when salted, but you need to know how to salt the bitters correctly. However, they can also be marinated and even fried or baked with potatoes.
Below, the housewives will learn about the methods of cooking these mushrooms, they will get some tips on how to salt the bitter and prepare the right marinade. Cooking from such mushrooms is not as complicated a process as many might think.
How to salt bitter? Before salting, the mushrooms are thoroughly cleaned of debris and dirt. Then remove the legs completely or leaving about a centimeter, as they should be washed. After this, the mushrooms are soaked for 3-6 days, regularly changing water.
Cold salting
This species is salted, like many other mushrooms, in a cold and hot way. Next, talk about how to salt the bitter. The cold work recipe is very simple and straightforward. It does not require significant effort and preliminary heat treatment of mushrooms.
So, bitter mushrooms how to salt? It is for them that the option of cold processing is perfect. If you decide to salt the bitter in this way, then you have to pre-soak them for three days, and according to some housewives, this time should be increased to 5-6 days. If possible, it is better to change the water three times a day, adding citric acid and salt to it in the ratio of a third of a teaspoon of acid and 1 tbsp. tablespoon of salt per 10 liters of liquid, but the last change of water should be clean, without any additives.
What do you need?
2 tbsp are taken per kilogram of peeled and washed bitters. tablespoons of salt, 3-4 large cloves of garlic, horseradish, a small amount of caraway seeds and other spices to the taste of the hostess, black pepper, dill umbrellas, blackcurrant leaves can be added if desired.
Cooking process
At the bottom of enameled dishes or other containers suitable for this, pour a little salt, put cherry or blackcurrant leaves, horseradish, put a layer of mushrooms, sprinkle with salt, spices and then repeat the procedure again. When the container is full, cover the mushrooms on top with blackcurrant leaves or horseradish leaves and put the oppression so that the bitter ones are covered with brine. After 3 days, the dishes with mushrooms must be set in the cold. After a week, you should check if the bitters are closed with brine. If it is not enough, then you can increase the weight of the cargo or add a solution of salt. After two months, the mushrooms are considered ready to eat.
Hot salting
How to salt bitter in a hot way? Pour one kilogram of them (previously peeled) with water so that it covers the mushrooms. Then add salt and cook them for about half an hour. When the mushrooms settle, that is, they are ready, drain the water, and cool the bitter.
In each sterilized jar, put horseradish, blackcurrant or cherry leaf, black pepper and bay leaves to taste. Spread a layer of mushrooms, garlic cloves, dill on them, repeating layers until the container is full. Pour on top of sunflower oil, a half-centimeter layer of it. Close the cans with lids and refrigerate or refrigerate.
Pickled
If you want to prepare pickled mushrooms for the winter, this species is perfect for this purpose. Best pickled young bitters. It is best to use hats with no legs or with legs cut to one centimeter.
To prepare pickled bitters, small mushrooms or large hats are cut in half and a marinade is prepared.
What do you need?
For 1 kg of peeled and well-washed hats of young mushrooms, you should take 2 tbsp. tablespoons of salt, 1 tbsp. a spoonful of sugar, two medium onion heads, cloves as desired, one medium carrot, black pepper, bay leaf and 60 ml of 30% vinegar.
How to Pickle Bitter
Boil the mushrooms in salt water for half an hour, drain the broth, and wash the product itself well and squeeze.
To prepare the marinade, pour half a liter of water into the pan, add grated or finely chopped carrots, onions, salt, sugar and all spices. Bring the marinade to a boil and continue cooking until the vegetables are fully cooked. Pour acetic acid into the marinade last, put the boiled bitter and leave to boil for another ten minutes.
After removing the marinade from the heat and draining into a pre-prepared container, discard the mushrooms in a colander. After that, put them in sterilized jars. Then fill the top with strained marinade, then tightly close the containers with plastic or roll metal lids. Set the resulting blanks in the cold.
Conclusion
Now you know how to salt the bitters in a hot and cold way. Without a doubt, the choice of salting recipe is yours. It is important that all these methods are clear and easy to implement, and the workpieces you made will turn out to be delicious.