The mushroom season is in full swing. Be sure to go to the forest at the weekend, take a walk along its trails. And also - look under your feet. Maybe you will find mushrooms and collect their full basket.
Collecting them is always a pleasure. Especially amusing is the thought that from forest mushrooms you can cook a lot of delicious dishes. For example, marinate or fry in a pan with a onion. Appetizing, isn't it? But remember that forest mushrooms are insidious. They need to be able to collect, and also know how to cook. After all, even an edible mushroom, if improperly processed, can cause serious poisoning. For example, pickling butter - not an easy task, consists of several stages.
Before you start cooking, you should sort them out and clean them. These mushrooms are cleaned in a special way. It is necessary to remove a thin film from their hats. After the mushrooms are washed. You do not need to wash them before cleaning. If large mushrooms come across, then they must be cut into several parts.
Before you start pickling butter, peeled and washed mushrooms should be boiled in salted water. As soon as the foam forms, it should be collected with a spoon. The butterfish boiled - we drain the liquid and fill the dishes with new water. So you need to change the water during cooking at least three times so that the broth needed for cooking the butter and future pickling is transparent, a pleasant color. After the water has been changed for the last time, the mushrooms must be boiled with constant boiling for at least 40 minutes. Then add 50 ml of vinegar, 1 tablespoon of salt with top, 3 tablespoons of sugar to a 3-liter pan. To try. The marinade should be harsh, but taste good. If you think that there is not enough salt or sugar, then add them as you wish. After mushrooms should boil for 7-10 minutes. Now is the time to add spices. In a broth put a few leaves of lavrushka, several peas of black hot pepper, allspice - 5 pieces, 1 hour. a spoonful of mustard seeds, half a teaspoon of coriander seeds, 2-3 pieces of cloves. Cover the pot and cook for about 15 minutes.
It would seem that marinating butter at this stage can be completed. They were saturated enough during cooking with marinade and acquired a special taste, aroma. It is only necessary to cool them and can be served. However, the work is not finished yet.
While mushrooms are boiled in the marinade, prepare cans, they need to be washed and pasteurized. Next, remove the pan with mushrooms from the heat. Fill the jars to the top with mushrooms and the marinade in which they were cooked, tighten the lids. Closed jars must be turned over and put the lid down. In this position, they should stand until completely cooled. In principle, marinating butter according to this recipe is fast enough. They will be ready in a day. But to make the taste more saturated, it is recommended to put closed cans with oils for 2-3 weeks in a pantry or room with room temperature.
Of course, before you start cooking butter, you need to collect them. And this is not everyone succeeds. Mushroom pickers claim that you need to know the place. And if you do not have time to pick up forest mushrooms, then buy the usual mushrooms. They are also very tasty if cooked in a marinade. By the way, pickled champignons for the winter can be prepared according to the same recipe. Only cloves should not be put.
There is another recipe for pickling champignons. These mushrooms are unique in that they can be eaten even raw. And for pickling according to this recipe, it will take only one hour. It is necessary to cut raw washed champignons into thin plates and put in a deep bowl. Sprinkle them with prefabricated spices for pickling mushrooms and pour in soy sauce. Leave the mushrooms to marinate in the refrigerator. Exactly an hour later they will be ready, they can be served at the table.