Harvested mushrooms for the winter: salt, we dry, pickle (+ three amazing recipe)
Food / / December 19, 2019
The easiest way to prepare mushrooms - wash and freeze, and then to understand, to send them into the soup or frying pan. From beautiful shape is nothing, of course, does not remain, and the flavor can be lost. But tradition does not disappoint: Dried, salted and pickled mushrooms hello from the summer.
How to dry mushrooms
Lay out, cut, and monitor the temperature. Worth to suffer, if in the end is still to launch products in the soup?
For the sake of flavor. If you have collected the white, then freeze them - a crime against gastronomy, because it is dried porcini mushrooms smell better and brighter than flavorings in chips.
For drying, but white fungi, can be any tubular fungi: aspen, podberozoviki and morels.
At the preparatory stage, they need to be cleaned of dirt, dust and leaves. Can not wash: mushrooms will absorb excess moisture and lose their shape, so that drying will not succeed. Cleaned mushrooms must be cut into thin wafers.
Need to dry in the sun or in the oven in two stages. First you need to prepare for drying mushrooms or baking special wooden frame with spokes, which are to be strung mushrooms. If a dryer you do not (and just too lazy to do it), then place the mushrooms on a wire rack or on paper, not on a metal surface.
The first step - is wilting at not too high temperature, about 45-50 degrees Celsius. He needed to remove the greatest amount of moisture. When sliced mushrooms begin to dry out (i.e., no longer stick to the surface of the lattice, or paper), they can be pull out and leave at room temperature in a ventilated room.
The next day, you can proceed to the second stage - the actual drying. The temperature in the oven is higher, around 70 degrees Celsius. Mushrooms need to keep to the point where they are dried, but still bent, and do not crumble.
If you are still dry up mushrooms, they seethe with cooking and become soft, but they can be ground to make the mushroom powder.
Store ready fungi need in bags or in a dry glass jar in a ventilated place, so they do not absorb moisture and odors of other foods.
Do not add seasoning and salt in the soup while cooking, so as not to spoil the flavor. All spices - only at the plate.
Mushroom soup
Ingredients:
- 2 liter broth (chicken or beef);
- 100 g of dry fungi;
- 200 ml of cream with 20% fat;
- 50 g butter;
- 4 medium potatoes;
- 2 onions;
- greenery.
preparation
Pour mushroom with hot water and leave it for an hour, then boil for 30 minutes. Ready mushrooms, remove, cut into small pieces. Finely chop the onion, mix with mushrooms and simmer in butter until onion is soft. Then pour a lot of cream and simmer for about 15 minutes more. Chop the ground in a blender.
Potatoes separately boil, chop in a blender, connect with mushrooms and pour the mixture broth. Bring the soup to a boil, add the herbs to taste.
How to pickle mushrooms
Two major ingredient: fungi with truncated legs and salt (40-50 grams per kilogram of fungi). With such raw data can come up with so many options and details, which is not enough for one article.
Salt can be cold method (mushrooms when soaked, changing the water several times) or hot (when before salting them boil for 20-30 minutes in boiling water, and then washed). Cold can preserve mushrooms, russula, volnushki, Belyanko. Mushrooms can generally just pour salt, pre-wiping with a damp cloth. All other fungi will first need to boil.
No matter how you salted, top enamel pan, place a layer of leaves currants, dill and horseradish to protect against mold. Press down the mushrooms with a heavy object, store it at a temperature of 7-10 degrees, and after 30 days, reach for the world's best snack.
Flavors are achieved through the use of various spices.
Casserole with mushrooms in a savory multivarka
Ingredients:
- 200 g of salt fungi;
- ½ cup milk;
- ½ cup bread crumbs;
- 2 eggs;
- 100 g flour;
- 70 g of grated cheese;
- vegetable oil;
- spice.
preparation
Thoroughly wash the brine from the mushrooms and to prevent the water to drain, cut them into small pieces. Boil the milk and pour it into the breadcrumbs. Until the mixture cools, separate the proteins from egg yolks. Add the egg yolks, flour and two tablespoons of vegetable oil in a mixture of milk and crackers. Mix thoroughly.
Then to add the chopped mushrooms and grated cheese. Beat egg whites to foam and carefully pour the mixture then ground in multivarku send, set mode "Baking" for half an hour.
The finished pudding Serve with sour cream.
How to marinate mushrooms
The most time-consuming method of preparing the collected mushrooms, because you need to prepare a sterile container and observe the process for him. In addition, the need to marinate every kind of mushrooms separately because they have different boiling time. For cans suitable only young, firm mushrooms, with large and still need to cut. A lot of fuss, but it's worth it.
Mushrooms should be cleaned, pour over boiling water, rinse again and boil. You can cook them immediately in the marinade, and can separate. In the latter case, the marinade will be transparent. Mushrooms are considered to be ready when the sink to the bottom of the pan.
For cooking directly in need marinade prepared mushrooms dipped in boiling water with vinegar and salt (half a glass of water and vinegar and 1 tablespoon of salt per kilogram of fungi). During cooking, you need to remove the foam and stir the mushrooms. Once they settle, add a teaspoon of sugar, a pinch of citric acid and spices. Prepared mushrooms are bottled on the banks and are sealed.
Separate the marinade is prepared by a huge number of different recipes and pour them jars with mushrooms, pre-cooked in salted water.
Marinated mushrooms can be added not only in salads, there are other options.
Sauce of pickled mushrooms
Ingredients:
- 100 g of pickled fungi;
- 250 g of the cream;
- lemon;
- 3 eggs;
- pickle.
Whisk the eggs with the cream, put the mixture in a water bath, wait until the foundation sauce thickens and slowly pour in the juice of half a lemon, stirring constantly. Mix finely chopped mushrooms and pickled cucumber, add the base for the sauce, stir and warm up a bit. On the palate, you can add spices.
Enjoy your meal!