How to salt russula for the winter in a cold and hot way? Recipes of salting mushrooms russula
In the autumn forest you can find many delicious anduseful mushrooms, which in their nutritional properties are almost inferior to meat. However, each of them must be properly prepared so that it can then be served on a winter table. So, in this article we will learn how to salt russules so that they remain tasty and useful as long as possible.
Recipe number 1. The best recipe for salting russula hot way
On the question, whether the russula is salted, at inveterate mushroom pickersand the hostess has long prepared an answer. "Of course!", - any of them will tell you. The hot way of pickling mushrooms of russules is different in that after cooking they remain firm and firm, they do not soften and do not crumble, remaining in the "commodity" form. Therefore, they are not ashamed to serve on the table in front of any guests.
So, we need the following ingredients:
mushrooms;
vegetable oil (optional);
salt;
allspice;
parsley and dill greens;
horseradish root;
cloves of garlic;
leaves of currant, cherry, oak in equal proportions.
Cooking method
In this case the salting of the russets is as follows:
It is necessary to take the necessary amount of mushrooms, clean from the ground and leaves, clean and rinse with water.
After that, they are thrown into boiling, salted water and, after boiling, cook for another 5-7 minutes.
Further boiled russules get a noise and quickly cool, rinsing with cold running water.
After this, the mushrooms are placed in a bowl, salt, pepper is added.
In the mushrooms also added crushed greenery, cherry, oak and dill leaves so that they make up no more than 5-10% of the total volume of fungi.
Garlic cloves must be crushed at the rate of one medium head of garlic for two to three kilograms of mushrooms.
All this must be thoroughly mixed and add vegetable oil at will.
Obtained mushrooms need to be slightly compressed andleave under oppression for 10 days, after which they will be completely ready. At the same time, the top layer may get a little spoiled. In this case, it is simply deleted, and this does not affect the quality of the lower layers. If desired, the ambassador of the russula can be completed by rolling them into sterilized jars, so they will stand much longer.
Recipe number 2. How to salt russula in a cold way?
For those who found a hot way of pickling toointricate and wonders if it is possible to salt russules differently, there is a method of cold salting, which is quite simple. In the case of such salting, the mushrooms have a pleasant spicy flavor and a rich mushroom taste, so that in the future they can be successfully used as a seasoning for dishes, for example. So, what do we need for such salting?
Ingredients:
russules
salting dishes
bulb onions
Bay leaf
leaves of black currant, laurel
greens of dill and parsley
salt
allspice
How to pickle russules at home? It's easy, just follow these simple instructions, and soon the mushrooms, collected by yourself, will please you and your family with their wonderful taste.
Cooking method
Clean mushrooms and separate the hats from the legs. The legs are removed, only the hats can be salted.
Rinse them several times in cold water.
Prepare enamel utensils or a barrel for soaking mushrooms.
Fold all the mushrooms in a bowl. These manipulations must be carried out before salting the russula. The recipe provides them soaking for a day in cold water. In 24 hours it needs to be changed several times, it will rid the mushrooms of bitterness.
At the end of the day, the water is drained, and the mushrooms are washed under running water.
Further, while they drain excess water, you need to prepare dishes for salting. On its bottom is laid a small layer of salt, greens, currant leaves and sliced onions onions.
This layer is laid folded several times gauze, and then mushrooms, not forgetting to periodically repeat the layers.
The dishes are filled to the top, and then a layer similar to the first consisting of spices is laid.
The container is covered with gauze in several layers andset the yoke. After a while, the mushrooms begin to strongly recede, after that mushrooms are added to the bowl from another bowl and the pressure is again set.
Now we know how to salt russula inhome conditions. However, you need to understand when the mushrooms are ready to eat. When using this recipe, they will be ready not earlier than a month, and, possibly, more. It depends on how correctly all the actions were carried out. Determine that you correctly understood how to salt russules, you can by the pleasant smell that comes from the tub with pickles. The mushrooms were completely marinated, when they ceased to lose their volume, a little darkened and acquired a pleasant rich mushroom taste.
Not all mushroom pickers collect russules, givingpreference for more "noble" species. However, many admit that if salted russula according to the recipes presented above, they acquire excellent taste qualities and are in no way inferior to other fungi.
