It’s time to talk about how to pickle the mushrooms in pan yourself without making any possible mistakes. It’s very unpleasant when collected with difficulty in the forest and processed with with love, the fungi become moldy and lose their suitability for Eatable taste.
Tasty breasts in the pan will be obtained only with a detailed following all the steps of the above recipes. Therefore before salt the mushrooms in the pan, you need to carefully study the layout products, the proposed method of conservation. This article in in particular, it is told about how to salt the mushrooms in a pan under oppression, also given advice on the choice of dishes. Pay attention that it is not recommended to salt the mushrooms in an aluminum pan, since this metal easily reacts with products.
Is it possible to salt the mushrooms in an aluminum pan
The answer to the question of whether it is possible to salt the milk in aluminum pan, always only negative. This cannot be done. categorically. Containers for salting mushrooms can be anything but aluminum, clay, galvanized, as this container is corroded brine and forms harmful substances that can poison mushrooms, therefore, it cannot be used for salt. Prepared for salting mushroom pan should be clean and free of odors. Glass and enamel ware should be well washed and is dried up. Enameled pan should not have chips.
Cooking salted mushrooms in a pan
Before we cook the salted mushrooms in the pan, select suitable dishes and attributes for the culinary process. Like this to do – it is written above. Wash mushrooms before pickling, clean from garbage and fill with water for about 1 hour to get wet sticky leaves and small debris. Then the mushrooms are boiled over.
Before laying mushrooms on the bottom of the pan, pour a layer salt.
Leaves of blackcurrant, cherry and oak, leaves and horseradish root, dill stalks – to give mushrooms better taste and aroma. The legs of the mushrooms are cut at a distance of 0.5 cm from the hat. Stack mushrooms tightly, with caps down, in layers 6-10 cm thick. Each layer of mushrooms is sprinkled with salt and spices. (bay leaf, pepper, garlic). For 1 kg of fresh breasts take 35-50 g of salt. Top mushrooms need to cover with a layer of currant leaves, horseradish, cherries, dill to protect them from mold, which may appear on the surface of the brine.
Then the mushrooms are covered with a wooden circle, put on it load and cover the container with a clean rag. Oppression does not have to be heavy. He must squeeze the mushrooms and squeeze out the air from them, but not crush them. After 1-2 days, the mushrooms will settle and give juice. In 1.5–2 months after a day of salting, the mushrooms are ready to eat. Temperature in indoors during salting of mushrooms should not exceed 6–8 ° С, otherwise they may become sour or moldy, but should not fall below 0 ° C, because at low temperatures, salting goes slower. Keeping ready-to-eat mushrooms is best when temperature 0–4 ° С. The brine should completely cover the mushrooms. If there is not enough brine, you need to add it with a 10% solution of boiled salt water. Mold is removed with a clean cloth dampened with saline or vinegar, and also washed in this solution a wooden circle and oppression.
Salted recipes in a saucepan
Next, we offer some tried salting recipes. mushrooms in a pan at home. Among them you can find suitable way.
Salting raw mushrooms in a pan.
Ingredients:
- 10 kg raw mushrooms
- 450 to 600 g of salt (2-3 cups).
- Mushrooms collected in dry weather are cleaned, removing all damaged parts washed with cold water.
- Drain water and layers, pouring each layer with salt, stacked in a pan.
- They fill the bottom with salt, lay the mushrooms (with the caps down), a layer of 5-6 see and again sprinkled with salt.
- Sprinkle the top layer with more saturated salt, cover with clean napkin, on it lay a wooden circle with oppression.
- In a few days, the mushrooms will settle.
- Add a new portion of mushrooms or fill with mushrooms, previously salted in another small bowl.
- The resulting brine is not poured, but is used together with mushrooms or even without them – it gives a pleasant taste to soups and sauces.
- Mushrooms so salted in this way are salted out and become usable after one or two months.
- Stone-oppression should be moderate: if it is too light, mushrooms rise up, if too heavy can break mushrooms.
Salted boiled breasts.
Ingredients:
- 5 kg
- 250-300 g of salt
- Bow
- Garlic
- dill greens
- horseradish root to taste
Peel the mushrooms, rinse in running water, let the water drain, put in an enameled pan and boil in a slightly salted water 2-3 hours
Then cool the mushrooms in cold water, lay their hats down in enameled pan, pouring each layer with chopped onions, salt mixed with minced garlic, dill and root horseradish.
Mushrooms should be placed carefully so as not to disturb integrity.
Put more salt on the bottom of the dishes and on top.
Put a lid on top of the mushrooms and set the load to medium gravity.
Mushrooms will be ready for use in 7-10 days.
Make sure the mushroom pickle completely covers mushrooms.
If the brine is small, add salted boiled water (50 g of salt per 1 liter of water).
When mold appears, cover and bends rinse in water with soda and boil, and remove the mold.
Salting of mounds and podgrudy in Altai in the pan.
Ingredients:
- Gruzdi – 10 kg
- dill greens – 35 g
- horseradish root – 20 g
- garlic – 40 g
- allspice – 35–40 peas
- bay leaf – 10 sheets
- salt – 400 g.
Mushrooms are sorted, cleaned, cut the leg and soaked for 2-3 days in cold water. Water is changed at least once a day. Then mushrooms put on a sieve and put in a pan, layering them spices and salt. Cover with a napkin, put a circle and a load. Over the brine should appear in a circle. If within 2 days the brine is not appears, you need to increase the load. Report the pan with new mushrooms, as the volume of mushrooms gradually decreases by one third.
