Mushroom mushrooms are boiled for half an hour in salted water after thorough washing in cold water.
How to cook mushrooms
You will need – mushrooms, a knife for cleaning, salt
1. Sort the mushrooms, wash them well, clean them of leaves and dirt, cut off the remnants of the rhizome and dark places.
2. Soak mushrooms for 20 minutes in cold water, and then drain it. This will help not only remove the remnants of the earth stuck to the mushrooms, but also get rid of the worms.
3. Pour the pot with fresh water, salt and put on the stove.
4. As soon as the water boils, put the mushrooms cut into pieces. Young mushrooms can be put into the pan as a whole.
5. Cook for 10 minutes from the moment of boiling, stirring and removing the resulting foam. Then drain the water, add clean water and put on fire again.
6. Let the mushrooms boil and cook for another 20 minutes. Ready mushrooms should sink to the bottom.
How to pickle mushrooms
What you need for pickling mushrooms
Boletus mushrooms – 1 kilogram
Black peppercorns – 5 pieces
Allspice – 5 pieces
Cloves – 3 pieces
Garlic – 1 prong
Bay leaf – 2 leaves
Sugar – 2 tablespoons
Coarse salt – 1.5 tablespoons
Vinegar essence – 1 tablespoon
jars
How to pickle mushrooms
1. Peel and cut the mushrooms.
2. Put the mushrooms in a bowl or large saucepan.
3. Pour the mushrooms with water so that the mushrooms are completely covered with it.
4. Put the pan with mushrooms on the fire.
5. Boil mushrooms for 10 minutes.
6. Drain the water, rinse the mushrooms under cold water in a colander, let the water drain and put in a saucepan.
7. Pour boiled cold water into the mushrooms.
8. Put on fire again, cook for 20 minutes after boiling.
9. Prepare the marinade: put spices and sugar into the water, boil for 5 minutes.
10. Put the mushrooms in the marinade, bring to a boil and boil for 1 minute.
11. Pour vinegar and turn off the fire.
12. Arrange the mushrooms in sterilized jars.
13. Pour the mushrooms with marinade.
Store the mushroom blank in a cool place. Mushrooms will be completely marinated in a month.
How to salt mushrooms
Mushrooms
– 1/3 bucket
Salt – 0.5 cup
Cow’s fat or vegetable oil – 2 tablespoons per jar
How to pickle mushrooms
1. Rinse mushrooms thoroughly under running water and clean from adhering grass, leaves and dirt.
2. Fill a deep saucepan halfway with water, bring to a boil and lower the mushrooms. If everyone has not been removed, cook in several stages.
3. As soon as the mushrooms boil, put them in a colander and pour cold water over them until they cool.
4. Spread mushrooms on a wire rack, dry a little, and then put them in carefully washed jars in layers, sprinkling with salt. Mushrooms should be stacked with caps down, so they better retain their shape.
5. Cover the rammed mushrooms with a wooden circle, press down on top with a load and put in a cool place.
6. After a few days, the mushrooms will settle, and you can add a new portion of fresh mushrooms to them. Top each jar with 2 tablespoons of melted and slightly cooled cow’s fat or vegetable oil and tie with a bubble. Remove jars from refrigerator.
Tasty Facts
Borovik is the most famous species of white mushrooms. It got its name from the features of the structure, upland means strong.
– Young mushrooms are considered the most useful and tasty . With age, the leg of mushrooms, unlike the cap, acquires a harsh and more insipid taste.
Borovik has a rounded hat, smooth and dry to the touch, with a thickened stem at the base or in the middle. When broken, the pulp of the mushroom is white or yellowish ; on the cut, in some species, it may turn blue or redden.
– Most often, mushrooms are found in coniferous, oak and birch forests, they prefer sunny and dry places. The main mushroom picking season is autumn. Mushrooms often grow in whole groups on the edges, along paths, in the depths of an old forest. But in the summer they prefer to grow alone in the undergrowth. – There are 18 types of mushrooms. The most popular are birch, spruce, pine and oak. The first to appear in the forest are birch mushrooms, they can be recognized by their light brown hat. The same shade, but with a longer leg, spruce boletus. A little darker and brighter in color is the hat of the pine. The hat of oak mushrooms is distinguished by a grayish tint.
– The first mushrooms can be found at the end of June, but the exact timing of fruiting depends on weather conditions. The next mushroom layer of the season starts from mid-August and lasts until early September. This is the best time to pick mushrooms. However, when warm weather sets in, mushrooms can be found in mid-October.
– Borovik should be distinguished from the gall fungus. In appearance, they are similar, and prefer to grow in the same places. However, if you break the cap, then the gall fungus will immediately turn pink at the break. In addition, it is very bitter in taste, so there are no worms on it.
– Caloric content of mushrooms – 34 kcal / 100 grams.
– Mushrooms are best processed on the day of collection. The maximum shelf life of fresh mushrooms in the refrigerator is 2 days.
How to cook mushroom soup
Products for soup
Water – 2 liters
Fresh mushrooms – 500 grams
Onions – 2 heads
Carrots – 1 piece
Potato – 5 pieces
Sunflower oil – 2 tablespoons
Salt, pepper – to taste
Parsley – 1 bunch
How to cook mushroom soup Peel
, wash and cut mushrooms. Pour water into the pan, add salt, put the mushrooms and put the pan on the fire. Boil mushrooms, removing the foam, 20 minutes. Then pour chopped potatoes into the broth Peel
and cut the onion into half rings, peel the carrots and rub on a coarse grater. Heat up a frying pan, add oil, add onions. Fry the onion for 7 minutes over medium heat without a lid, then add the grated carrots and fry for another 10 minutes, stirring occasionally. Add the fried vegetables to the soup, cook the soup for another 15 minutes. After cooking, let the soup brew for 20 minutes under the lid.
Serve the soup, sprinkled with herbs, with a spoonful of sour cream on a plate.