Delicious mushroom billets of mushrooms

If you harvest a crop of mushrooms, then there is no doubt that on your table will always be delicious mushroom preparations. This type of fruiting bodies is very popular in our country. territory, so few will pass by such a “tidbit” in the forest. There are many ways to prepare mushrooms for mushrooms. IN This article presents 6 simple and delicious recipes that will provide a festive and casual table with mouth-watering appetizers.

High-quality procurement of cargo includes carrying out proper primary processing. First of all, brought from the forest fruiting bodies should be sorted out, immersed in water and cleaned of dirt and adhering debris. Then you need to change the water and proceed to soaking. This process lasts from 2 to 5 days, depending on the type of loaves and the desired processing method. During this time water should be replaced at least 3 times a day. IN the completion of the milk must be boiled 2 times for 15-20 minutes, for except for the cold salting method, boiling is not carried out at all.

Harvesting of cold salted mushrooms

Cold salted billets can do even a novice mistress. Having correctly followed all the recommendations for pre-training, and also adhering to step by step recipe, you can expect that on the table will always be delicious snack.

• Gruzdi – 6 kg (peel and soak);
• Horseradish leaves – 3 pcs.;
• Dill umbrellas – 6 pcs.;
• Salt – 280-300 g;
• Bay leaf – 7 pcs.;
• Clove – 6 pcs.;
• Currant and oak leaves – 10 each.

A homemade recipe for loafs will certainly please you with its simple execution and amazing taste.

As already noted, the cold method of salting does not imply heat treatment, so soaking should last 4-5 days.

At the bottom of the container for salting make a “pillow” of currant and oak leaves, then add 2 dill umbrellas.

Mushrooms are spread in a thin layer with their caps down and sprinkled with salt, cloves, bay leaf and dill. The procedure is repeated with laying each layer of fruiting bodies.

The mass is covered with clean leaves of horseradish, covered with a piece of gauze and cover with a plate. Above put oppression and clean the workpiece in the basement for 1-1.5 months, until the mushrooms are completely salted.

Then they are laid out in jars, poured with brine, closed lids and again taken out to the basement.

The recipe for hot billet making

Hot billets are considered more hot common, unlike cold salting. His advantage in that fruiting bodies can be checked for readiness through 2.5 weeks.

• Prepared mushrooms – 4 kg;
• Salt – 200 g;
• Boiled water (cold) – 3 tbsp .;
• Dill greens – 3 bunches;
• Fresh currant leaves;
• Garlic – 6 cloves;
• Bay leaf and cloves – 6 pcs.;
• Black and white allspice – 15 peas each.

According to this recipe, make a harvest of mushrooms hot salting is quite simple.

1. Rinse the dill, lightly dry and chop finely, garlic cut into thin slices.
2. At the bottom of the dishes put a “pillow” of currant leaves, which better to pre-rinse with boiling water and dry.
3. Sprinkle 50 g of salt and lay out some of the dill, parsley, cloves and garlic.
4. Distributed soaked and boiled mushrooms in a bowl in several layers, each of which is sprinkled with salt and spices mentioned in list of products.
5. Pour water and cover the workpiece with clean gauze.
6. Take a plate or any other plane and crush it harvesting.
7. Fruit bodies must be compressed, therefore, on a plane set the load – a 3-liter bottle filled with plain water or the sand.
8. Take the workpiece into the basement for further salting.

Check the contents from time to time for fluid. If it will not be enough, then fill in the missing amount cold boiled water.

Harvesting: pickling recipe

Delicious billet mushrooms are also made thanks to pickling. Most housewives use this proven way of conservation, in order to cater to the taste preferences of their guests and home.

• Gruzdi – 2.5 kg;
• Salt – 1 tbsp. l .;
• Sugar – 2 tbsp. l .;
• Vinegar 9% – 70 ml;
• Water – 0.7 L;
• Bay leaf – 5 pcs.;
• Allspice – 8 peas;
• Carnation – 4 buds;
• Garlic – 6 cloves.

This method of harvesting is divided into several stages:

1. After soaking, boil fruit bodies in salted water 15 min
2. Drain the water, and transfer the mushrooms to a clean enameled pan and pour 0.7 liters of water.
3. Allow to boil and introduce all spices and spices, including vinegar.
4. Boil for 20 minutes in a marinade over low heat and pour over sterilized banks.
5. Close with nylon covers, leave in the kitchen, and after cool down in a cool room.

After 7-10 days, the mushrooms will be ready for use.

White Caviar

Most housewives use not only salting and pickling this type of fruiting bodies. So, one of the most popular blanks for white breasts is mushroom caviar.

• Soaked breasts – 3 kg;
• Onions – 0.7 kg;
• Carrots – 0.7 kg;
• Vegetable oil – 1.5 tbsp .;
• Vinegar 9% – 100 ml;
• Salt and black pepper – to taste;
• Garlic – 10 cloves;
• Fresh greens – parsley, dill.

To enjoy delicious mushroom caviar in winter, We suggest using a step-by-step recipe for preparing white gruzdey.

1. Rinse mushrooms after soaking in plenty of water, squeeze a little with your hands.
2. Pass through a meat grinder, put in a deep frying pan and fry in oil for 30 minutes with the lid open.
3. Peel onions, garlic and carrots, cut into cubes, separately fry until soft and grind through a meat grinder.
4. Add to the mushroom mass, add chopped parsley and dill, mix.
5. Stew for 20 minutes, stirring constantly to prevent burning.
6. Add vinegar to the caviar, mix well, simmer another 10 minutes, and then put in sterilized jars.
7. Cover with metal lids and put in a pan with hot water, at the bottom of which put a small kitchen a towel so that the jars do not burst.
8. Sterilize jars with blanks for 30 minutes, after which roll up.
9. Turn over, wrap with a blanket and leave in this position cool down.
10. Take out in a cool dark room and store no more than 7 months.

The recipe for fragrant black bread

Black billets can also be the most different.

However, experienced mushroom pickers noticed that salting with minimal the amount of spices is suitable for given fruit bodies by the way. Thus, the natural forest aroma of black mushrooms fully preserved.

• Mushrooms of mushrooms (peel, soak for 5 days) – 5 kg;
• Salt (not iodinated) – 200 g;
• Cherry and / or currant leaves – 20 pcs.

Harvesting black mushrooms includes next steps:

1. After soaking, the fruiting bodies must be lowered in a colander in boiling water for 3-5 minutes.
2. Cover the bottom of a clean salting dish ½ with fresh leaves, which will give the appetizer a crisp consistency.
3. Then lay out in layers – mushrooms (with caps down) and salt (approximately 40 g per 1 kg of the main product).
4. Cover with remaining leaves, put on top a plane with load and take to the basement.

Important: mushrooms must let go in a few days juice, which should completely cover them. If not happened, make the load heavier or add boiled dishes water. Product readiness can be checked after 1.5 months.

Freezing dry breasts by freezing

Among mushroom preparations for breasts, one can also distinguish freezing. Dry are best suited for this process. Mushrooms.

Unlike its other “relatives”, this type of mushroom does not secretes bitter milky juice. Many housewives with pleasure such fruiting bodies are frozen, and then delicious ones are prepared from them dishes.

• Mushrooms mushrooms;
• Water;
• Salt.

Harvesting dry milk by freezing is done very simple:

1. After cleaning the garbage, you need to soak the mushrooms for 2 days.
2. Cut into large pieces and boil, adding 1 l of water 1 Art. l salt. Fruit bodies should be fully immersed in water.
3. Cook for 20 minutes, carefully removing foam from the surface.
4. Dry the mushrooms on a kitchen towel and fold in portions in plastic containers or plastic bags.
5. Put in the freezer for up to 10 months.

Important: you must not re-freeze the breasts, therefore, you should put so much of the main product in one container, how much is needed to prepare one dish.