3 recipes of delicious marinated oil
Educational Program Food / / December 19, 2019
To begin to loop the mushrooms, remove grass, leaves and other debris. Throw away spoiled, wormy and questionable items.
Knife, remove the peel from the caps and rinse them under running water. Do not soak before cleaning it, so it will be easier to cope with it. Young mushrooms to clean is optional, but if you leave the film on the big boletus, the taste of the finished dish, you may receive light bitterness.
Small mushrooms leave whole, and those more, cut into halves or quarters.
When cooking pinch add citric acid or half teaspoon of vinegar. Since mushrooms will light, and not darkened.
For conservation use sterilized banks. Keep in refrigerator or preform cool storage room where the temperature does not rise above 5 ° C.
1. Marinated with garlic butter mushrooms
Ingredients
- 1 kg of oil;
- 2-3 liters of water;
- 4 teaspoons of salt;
- 2 tablespoons sugar;
- 3-5 peas allspice;
- 3-5 pea black pepper;
- 1 bay leaf;
- 3 teaspoons vinegar 70%;
- 5 garlic cloves;
- 4 tablespoons vegetable oil.
preparation
Mushrooms fill with water so that they are completely covered. Cook them over medium heat for 30-35 minutes. Wash and fold in a colander to remove any remaining moisture.
Marinade boil 1L of water with salt, sugar, pepper and two species laurel leaf. Cast luteus and then bring to a boil. Add the vinegar with chopped garlic. Stir, turn off the heat, cover the pan and leave for 3-4 minutes.
Put the mushrooms with the marinade in a jar, pour the oil on top and close the lid. After cooling it for storage. Pickled butter mushrooms will be ready in about a month.
Help yourself🥔
- 7 recipes flavored potatoes with chanterelles
2. Marinated yellow boletus with cloves
Ingredients
- 2 kg of oil;
- 2-3 liters of water;
- Salt 40 g;
- 50 g of sugar;
- 5-6 peas allspice;
- 3 laurel leaves;
- 3 cloves bud;
- 1 tablespoon vinegar 70%;
- 2-3 cloves of garlic.
preparation
Boletus fold in a saucepan and cover with cold water so that they are completely covered. Bring to the boil and cook for 20 minutes on medium heat. Remove the foam that forms on the surface. After the fold in a colander and leave to all the drained liquid residues.
Boil 1 liter water with salt, sugar, pepper, bay leaf, clove. Simmer for half an hour, and for a few minutes until cooked add the vinegar essence.
The banks put the garlic and mushrooms and then fill marinade to the top. Roll up the lid, cover with a blanket or towel, and then cooling it for storage. After a month and a half or more of a snack, you can try.
Get inspired🍳
- 6 simple recipes fried chanterelles
3. Pickled butter mushrooms with vegetable oil and allspice
Ingredients
- 1½ kg oil;
- 2 liters water;
- 2½ tablespoon salt;
- 1 teaspoon of sugar;
- 10 peas allspice;
- 10 peas black pepper;
- 3 laurel leaves;
- 3 table vinegar 9% (it is also possible to use apple, wine or other);
- 3 tablespoons of vegetable oil.
preparation
Put the mushrooms in a saucepan, cover with water half. Bring to the boil over medium heat and simmer for about 20 minutes. After the fold in a colander.
Rinse the pan and return back luteus. Add salt, sugar, pepper, lavrushku. Pour warm water and steam for 10 minutes after boiling. Reduce the heat, add the vinegar and vegetable oil, and then leave to cook for another 5 minutes.
Remove the bay leaves before twisting. Arrange mass by banks and close the lid. Six weeks later the mushrooms marinate.
see also🍄🥘🌮
- 10 simple recipes for stuffed mushrooms
- 7 ways to cook potatoes with mushrooms in a frying pan and into the oven
- TEST: Mushroom edible or not?
- 10 recipes mushroom soups
- 11 delicious soups, mashed potatoes with mushrooms, pumpkin, broccoli, and not only