Fiddler - a mushroom growing in deciduous groves. It can be found in the dry season under birch or oak, in rare cases under pine and spruce. More often it is called scratching, violinist, euphorbia or cucumber. Outwardly, it is very similar to white preloads. The hat is velvety, slightly indented in the middle. The leg is thick.
The pulp is white and tight, with copious milky fluid. The violinist is a mushroom that tastes like a breast. They only eat it in a salted form. Surely few people know how to salt violinists (mushrooms), which is why we decided to share the secrets of cooking with readers. The aroma and taste of the dish is pleasant.
They are prepared in two ways: cold and hot. Before starting salting, the violin needs to be sorted, cleaned with a brush, rinsed thoroughly, and then soaked (if cooked in cold salting) or boiled (hot method). The fiddle is a mushroom that is steeped for 3-4 days.
Cold salting method
You will need a wooden barrel, which must first be doused with boiling water. Spices are laid out at the bottom of the container (for piquancy, you can add currant leaves, bay leaves, dill), salt and prepared violin-boats. All products are laid in layers, while the mushrooms should look with their heads down. Sprinkle the filled container with the remaining salt (5 kg of salt per 100 kg of mushrooms, per kilogram of dill and currant leaves). Heavy oppression is laid on top of the barrel.
Just measure the weight of the load, see that the euphorbia is not crushed. Withstand products for three days. Under the influence of the return of water and cargo, the mushrooms will become smaller on the second day. The oppression can be removed and in the same order to report the products with spices, cover again. The process is repeated 2 times. Extra marinade can be drained, but make sure that the violin-mushroom is completely covered with brine. If the marinade accidentally leaked or evaporated, then you can add a cooked 5% salt solution.
There is also a second option for cold salted soaked mushrooms. A 2.5% salt solution, pre-cooked and cooled, is poured into a barrel with milk and spices. This method is simpler, and the processing time will be much less. Immediately after the brine has been filled, the container is closed with a lid and left to ferment for 30-35 days.
Hot violin making
It is used when there is no possibility for soaking. Washed mushrooms are poured with boiling 3% saline for 7 minutes, then they should be pulled out and doused with cold water so that they become more elastic and elastic. Then they are salted as in the cold method (similar seasonings are used). This method is faster, removes unpleasant bitterness and gives the mushrooms an elastic consistency.
So we have prepared an amazing appetizer for the winter. It can be used as a filling for pies, pies and hot dishes. Very tasty soups made from salted mushrooms. Season them with olive oil and add onions, and you will get an amazing salad. Salty mushrooms will delight you with cold winter evenings. This delicacy will delight even a foodie.