PREPARATION OF MUSHROOM EXTRACT
Fresh mushrooms are used in the cooking process. mushrooms or waste left over after canning. It can be used for soups or as side dishes.
Mushrooms are thoroughly cleaned and washed, after which they are cut into small pieces, add water, add salt, and for half an hour stew. A glass of water is added to each kilogram of mushrooms. Juice, which is secreted from mushrooms during cooking will drain into a separate container.
After this, the mushrooms are ground through a sieve. You can also pass through a meat grinder, and press. Juice which formed during extinguishing, as well as after pressing, mixed, put on a strong fire, and evaporated until it works syrupy mass. After that, it is immediately poured over small jars or bottles. Banks are immediately sealed, and turn upside down. In this position, they are stored by two days, after which they are sterilized for 30 minutes in boiling water.
This cooking method allows you to save the hood on for a long time.
Pressing crushed mushrooms is allowed in the raw form, however juice after this must be boiled until it becomes thick. In addition, in this case, 2% of salt is added to it.
If a mushroom extract is used as a side dish, it diluted with vinegar (ratio 9 to 1), which before boiled with allspice, black and red pepper, and mustard seeds, bay leaves and other spices.
A mushroom extract seasoned with spices does not need further sterilization. This side dish will be good taste and smell.
