Salting and pickling are the most popular ways to harvest mushrooms. You can give Russula a special taste and aroma using one of the recipes below.
Russula salted: recipe for cooking
You will need the following set of products:
- rock salt (coarse) - by the number of mushrooms (per 5 kg - about 80-90 grams);
- garlic, dill, blackcurrant leaves, horseradish (leaves), fern (leaves);
- russula (preferably young, strong).
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How to cook russula salted? The recipe is also suitable for harvesting saffron mushrooms, thrills, mushrooms.
1st step
To start, sort out the mushrooms. Before pickling the russula, remove garbage from them, fill it with water (throw some salt there), leave for a couple of hours to soak. This procedure is required for all mushrooms before pickling, with the exception of mushrooms. It is recommended that you keep the milk in the water for a day, the traps - 2 days. Water should be changed every 12 hours.
2nd step
Place prepared mushrooms with the hat down in salting containers. You can use a large enameled pan. Sprinkle each layer with salt, shift leaves of horseradish, currant, cloves of garlic, cut into thin petals. Cover the top of the mushrooms with fern leaves. It is usually recruited in the forest (if you yourself go for mushrooms). Thanks to the leaves and spices, incredibly fragrant russula is obtained. The recipe does not provide for the thermal processing of mushrooms, which makes their taste incomparable with any other types of mushrooms.
3rd step
Put gauze or a napkin on fern leaves. Then place some circle (non-metallic) on which you can put oppression. Approximate weight of the cargo is 10% of the mass of mushrooms.
4th step
Be sure to ensure that the top layer of mushrooms does not dry out. If this happens, then prepare a 4% salt solution, pour into a saucepan. Rinse or replace with a clean cloth every 3 days.
5th step
If you have new batches of mushrooms, then they can be put in the same pan, after completing the necessary preparation. Do not forget to shift the mushrooms with leaves and garlic. After 40 days, you will get delicious salted russula. The recipe for saffron mushrooms provides salting for 14 days. Mushrooms should only be stored in the refrigerator. Salted mushrooms can be eaten with jacket potatoes, lard and mustard. It is especially good to serve russula as an appetizer for strong alcoholic drinks.
Pickled Russula
The recipes for this dish may vary. Here is one way, classic. Preparation requires the use of the following ingredients:
- strong young russula (5 kg);
- table salt (80 grams);
- vinegar 9% - 800 ml (4 cups);
- spices: cloves, black peppercorns; Bay leaf;
- onions (800 grams);
- sugar (15 grams).
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To begin with, mushrooms must be carefully cleaned from needles, leaves and earth, washed in water. Then you need to fill the product with salted water and cook for 5 minutes. While mushrooms are boiling, boil a couple of liters of water, salt, put sugar and spices with onions. Hold the brine on fire for 10 minutes. At the end of cooking pour in the vinegar, put the russula in the marinade and cook for another 5 minutes. Catch mushrooms from brine. Put it in banks. Boil the marinade for another 10 minutes and pour mushrooms on it. Close the jars with plastic lids and place them in a cool place.