How to handle the mushrooms

Gruzdi - one of the most popular mushrooms among fans of "silent hunting". In some countries, they are classified as inedible or conditionally edible species. Although the processing of buns is troublesome, mushroom pickers respect them for their high nutritional value and excellent taste, especially in pickled form

Proper handling

Collection and preparation for use

Mushrooms are small ceps. From under the foliage and dry grass, mushroom pickers do not always manage to notice them. These mushrooms are collected, armed with a stick. She is tousled with forest litter in search of a trophy. The most valuable are young specimens of small and medium size.

In order to facilitate the task for themselves in the future, they begin to process and clean the breasts during the collection period. To do this, before cleaning, the cut mushroom is inspected for damage by worms. Small ones are carefully pruned, and with significant ones they get rid of the whole mushroom.

Under the fringe, insects and slugs are removed. Also, they need to be cleaned from debris adhering to the hat and the ground at the bottom of the leg.

Fried or boiled breasts are not often eaten. The fault is the bitterness that milky juice gives to the finished dish. In a salted form, mushrooms are valued for their wonderful taste: meatiness, juiciness and unique aroma.

Cleaning of lumps collected in the forest begins with the rejection of unsuitable, loose and old. Plants are divided by type. Different salt or pickle separately. Then they are washed under running water and soaked for a day. A bowl of mushrooms is placed in a cool room, the water is changed several times. During this time, all the milky juice comes out.

After the soaking procedure, the breasts begin to clean. To do this, use a brush with hard bristles (you can use a toothbrush), a sponge with a rough surface or a sharp knife. The mushrooms are thoroughly scraped to a white state, cutting off in the process places that are spoiled from prolonged exposure to water. Then washed again under running water.

How to salt pickles

To get a finished product of high quality and excellent taste, there are several types of culinary processing of breasts. The most popular is their salting.

The procedure is performed in two ways: hot or cold. In the first embodiment, pre-prepared mushrooms are cooked in an enamel bowl for about half an hour. Then they are removed from the water, allowed to cool and drain, and then placed back into the cooked boiling brine (2 tbsp of salt, black pepper and seasonings are added to 1 liter of water). They are allowed to boil for 25-30 minutes, add garlic and horseradish, get into a separate container, cover and put oppression on top. The water released from the mushrooms should cover them. So they stand for 3-4 weeks, then they are laid out in jars and covered with a nylon cover.

Mushrooms must be washed well before use.

For cold salting, the breasts are cut into slices, poured with water and placed under oppression. So they are soaked for about a week with a daily water change. Then they are washed, spoiled areas are removed and sprinkled with salt. The oppression is again placed on top for three days, periodically stirring the mushrooms. Then they are laid out in jars, add brine, close with nylon covers and placed in a cold place.

Pickling

One of the varieties of cooking breasts is their pickling, based on the effect of acetic acid as a preservative and the ability to kill putrefactive microorganisms. In pickled dishes, a weak concentration is used, so the breasts prepared in this way are stored at low temperatures.

For pickling mushrooms using the following proportions of ingredients:

  • 1 kg of prepared milk;
  • 6 tbsp. l 9% table vinegar;
  • 1 liter of pure water for marinade;
  • 2 tbsp. l salts;
  • 2 tbsp. l Sahara;
  • green leaves of cherry and currant;
  • spices (bay leaf, allspice and peas, 2-3 cloves of garlic, cloves - optional).

Sorted, peeled and washed mushrooms are poured into a large-capacity enameled pan, poured with water, brought to a boil and boiled for 10-15 minutes. In the process of boiling, foam must be collected. Then the plants are thrown back into a colander, washed under running water and allowed to drain.

At this time, a marinade is prepared: the water is proportional to the weight of the mushrooms prepared for pickling, put on fire, brought to a boil, salt, sugar, and mushrooms are added. All boil for 15 minutes. At the end of cooking, vinegar is added.

The next stage of the process is the preparation of cans. To do this, they are washed, sterilized, garlic, spices and leaves are laid on the bottom. Jars are filled with about 3/4 of the boiled mushrooms. Pour hot marinade and roll. Rolled cans are turned over onto lids, set on a flat surface and wrapped for warming. Leave it until cool. Ready rolled product is stored in a cool dark place.

Conclusion

Salty and pickled white breasts are a favorite delicacy in the human diet. To obtain a delicious and nutritious dish of these mushrooms, do not neglect thorough and proper cleaning. If processed correctly, they will not only not lose their properties, but also will delight you with a wonderful taste and will benefit the body.

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