September is the time to pick mushrooms. And all lovers of this wonderful product with great pleasure go to the forest for him, and then also make reserves for the winter. One of the most favorite harvesting methods is salting. Almost all mushrooms can be salted. Today we will talk about such mushrooms as black breasts, salting which is not a big deal either for experienced cooks or amateurs. What is this method good for? Thus, prepared mushrooms can later be stewed, fried, cooked soups from them. And for this, black breasts are quite suitable, the salting of which is one of the best ways to preserve all the useful qualities of this delicious product. But you must follow all safety rules, because no matter how good the mushroom is, jokes with it are bad.
Cold salting black mushrooms
Mushrooms can be salted in two ways: cold and hot. Consider the first option. Mushrooms must be prepared: thoroughly rinse with cool running water, each thoroughly cleaned of dirt, remove damaged parts. Then they need to be soaked to get rid of toxins and unpleasant bitterness. To do this, spread the mushrooms in a large bowl with their hats down and pour cold water. In this state, they are about 3 days, while the water should be changed often.
As a rule, wooden barrels are used for salting the loaves , but not everyone has them. Therefore, you can use the usual banks. It is important to be able to properly pack and cook black mushrooms, salting of mushrooms is based on this calculation: 40 grams of salt are taken per kilogram of mushrooms. A layer of salt is poured on the bottom of the prepared container, several leaves of currant, horseradish, cherry are placed, a few cloves of garlic and whole stalks of dill. Mushrooms are laid out on top of the greens, always with their hats down. After the first layer is laid, sprinkle it with several peas of black pepper, lay a bay leaf and sprinkle with a pinch of salt. Next, proceed to laying out the second layer of fungi. Having finished all the layers, we cover everything with the leaves of cherries and currants.
Now all the contents must be covered with a lid or plate and pressed with a load. We send the mushrooms to the basement for salting. The product is ready in a month.
Salted black mushrooms, recipe two
To cook mushrooms in a hot way, it will take much less time. Only in the heat they use this recipe when there is a need to quickly process a large number of mushrooms in a short time, and there is no way to soak the raw materials. To get rid of unpleasant bitterness, the breasts must be boiled (about 20 minutes). After this, the mushrooms are washed in a large amount of clean water, allowed to drain. When all the preliminary steps have been completed, the mugs are laid in prepared containers for salting, sprinkled with salt (50 g of salt is used per kilogram of mushrooms). On top add a few cloves of garlic, chopped onion, a couple of sprigs of dill, horseradish root, cover everything with a lid and put under load. After 7 days spent in the cold, mushrooms are ready to eat.
Try it, you will definitely like the black mushrooms (salting is one of the proposed methods).