Salting mushrooms at home for the winter. Salting mushrooms (salting mushrooms in a cold, hot, dry way)

Previously, mushrooms were mainly salted in large wooden barrels and used a method called cold salting. It is possible to harvest mushrooms in this way if it is possible to collect them in the forest in a sufficiently large amount and of the same variety. Salting mushrooms in a cold way is only suitable for such species: russula, smoothies, milk mushrooms, volnushki, mushrooms, pigs and other similar ones with fragile lamellar pulp.

Soak mushrooms cleaned of debris and dust in cold water for one or two days. At the same time, every day several times change the water to fresh. For mushrooms with bitter pulp, use not pure water, but slightly salted and acidified (take 2 grams of citric acid and 10 grams of table salt per liter of liquid). Refresh it several times a day too. Some mushrooms have a very strong bitter taste, soak them in salted water for more days. This time is different for different species:

- bitter and valui - 3-4 days;

- breasts and breasts - 2-3 days;

- waves and whites - 1-2 days.

Mushrooms with neutral pulp (russula and mushrooms) can not be soaked at all, but simply washed well under running water.

Blanching mushrooms before salting.

Any mushrooms can be blanched in salted water instead of soaking. To do this, add 10 grams of salt to one liter of it and boil the brine. Keep mushrooms in hot liquid for a different amount of time:

- waves and whites - up to one hour;

- valui, chanterelles, loaders and bitters - up to twenty minutes;

- milk mushrooms - up to six minutes.

How to salt mushrooms for the winter at home using salting in a cold way.

Prepared by any of the methods described above, lay the mushrooms in six centimeter layers in a large barrel. Sprinkle the bottom of the barrel with dry salt and salt each layer, too. For every kilogram of soaked or blanched and cooled mushrooms, take salt:

- for mushrooms - 40 grams;

- for waves, russula, milk mushrooms and others - 50 grams.

Together with salt, place chopped garlic, cumin seeds, currant and cherry leaves between the mushrooms, and, if desired, fresh horseradish.

Cover the barrel filled with mushrooms with a canvas napkin and press down the pickles with oppression. Keep the mushrooms for a couple of days in a warm place so that they release their juice. After that, transfer the barrel to a cold basement. Salting mushrooms in a cold way is good because over time they will compact in a barrel and the container can be filled to the top with freshly picked and soaked mushrooms.

Store barrels with mushrooms at a temperature of minus one to plus seven degrees and make sure that there is always brine above the mushrooms. If it is not enough, then add it freshly prepared: take 20 grams of salt per 1 liter of water.

See also video: Collecting and salting milk mushrooms

Preparing mushrooms for salting

Salting is a universal harvesting method suitable for all edible and conditionally edible varieties. At the same time, salting technologies are used almost the same, but the preparatory stage has its own nuances: edible mushrooms are salted for the winter without any pre-treatment (often without the addition of seasonings), and conditionally edible mushrooms must first be soaked or boiled, changing the water several times to remove bitterness and pungent taste.

The harvested crop should not be left unattended for longer than 3-4 hours. Mushrooms must be used immediately for cooking or processing. First of all, they should be sorted by type and cleaned. Many mushroom pickers recommend that you limit yourself to dry cleaning, scraping or cutting off dirt from the legs and removing debris stuck to the hats with a soft brush or sponge. This is especially true for varieties intended for drying. With a large amount of sand, the mushrooms have to be soaked briefly in cold water, and then washed and boiled in brine.

For boiling, the brine is prepared at the rate of 1 tbsp. l. salt per 1 liter of water. Mushrooms are dipped in boiling water for 10-15 minutes. When cooking, sand settles to the bottom of the pan, and plant debris (needles, grass, leaves) rises to the surface along with foam. Therefore, the mushrooms are not stirred intensively, but only melted with a spoon, removing the foam. Then they are carefully laid out with a slotted spoon in a colander, in no case falling out of the pan, and washed with running water.

The most popular mushroom pickling recipes

Probably, each family has its own traditions of preparations - "grandmother's" secrets, inherited by the next generations.

The most common and affordable can be called cold salting methods, which allow you to maximize the beneficial properties of a valuable mushroom product. The technologies are simple, but the cooking process is quite long, based on natural fermentation. Mushrooms are actually cooked in their own juice, gradually salting out and acquiring a piquant sourness, while their flesh remains dense and elastic.

Any mushrooms can be prepared in a cold way, but mushrooms, mushrooms, mushrooms, russula, champignons are considered the right ones for such salting. Ready-made pickles are very tasty, they are served as an independent snack, seasoned with chopped onions and flavored with vegetable oil, or added to various meat and vegetable dishes.

Servings/Volume: 3 l

Ingredients:

fresh mushrooms - 5 kg;
rock salt - 200-250 g.

Technology cooking:

Mushrooms are cleaned of debris and dirt, if necessary, they are washed under running water immediately or after a short soak (no more than 20-30 minutes). Pure mushrooms are sorted by size, large ones are cut into pieces. Some housewives additionally recommend quickly dousing them with boiling water or blanching them in boiling salted water (1 tsp per 1 liter) for 3-5 minutes. Before salting conditionally edible mushrooms, for example, milk mushrooms, russula or volnushki, they must be soaked in cold water from 5-6 hours to 2-4 days, changing the water twice a day.
Pour a handful of salt into the salt container and spread it over the entire bottom. Prepared mushrooms are laid in layers, sprinkling them evenly with salt. For mushrooms, 40 g of salt are taken per 1 kg, for all others - 50 g.
If desired, spices are added between the layers of mushrooms: pepper (black and allspice), bay leaf, dill, chopped onion, garlic cloves, dry cloves, horseradish leaves, cherries or black currants. Spices give different flavors, so their choice and quantity depend on personal preference.
After salting, the container is covered with a wooden circle or a flat plate, on which a load is placed. When the mushrooms settle, you can add new ones to them until the container is full.
The container with mushrooms is placed in a cool, dry place, without access to sunlight. After 5-6 days, the condition of the workpiece is checked. If there is too much brine, it can be drained, put in the refrigerator, and then added back if necessary or used to make sauces. When there is not enough brine, it is recommended to increase the load or add a small amount of boiled water.

Until fully prepared, mushrooms ripen in brine for 1-1.5 months.

Many housewives prefer to salt mushrooms in a hot way. It is also universal, but is better suited for varieties with dense pulp: white, boletus, boletus and value (they are pre-soaked for 2-3 days, regularly changing the water). Hot salting is more laborious, but it allows you to harvest mushrooms immediately in jars that are more convenient to store in the refrigerator.

Servings/Volume: 3-4 l

Ingredients:

fresh mushrooms - 5 kg;
rock salt - 10 tbsp. l.;
bay leaf - 5 pcs.;
dill (fresh or dried) - 25 g;
black pepper (peas) - 15 pcs.;
black pepper sweet peas - 10 pcs.;
dry cloves - 10-15 pcs.;
blackcurrant leaf - 10 pcs.

Technology cooking:

Peeled mushrooms are sorted: for large ones, if they are salted together with small ones, the legs are separated and the caps are cut into several parts, then everything is put in a colander and washed under cold running water.
Water is poured into an enameled pan and salt is added to it. The brine is prepared at the rate of 0.5 cups of water and 2 tbsp. l. salt per 1 kg of mushrooms. Put the saucepan on the fire and bring to a boil. Mushrooms are placed in portions in the boiling brine, during the cooking process they are gently stirred and the foam is carefully removed with a slotted spoon.
When the contents boil, pepper, bay leaf and other seasonings are added to the pan. Cooking time for porcini mushrooms, boletus and boletus is 20-25 minutes, for value - 15-20 minutes, 10-15 minutes are enough for volushki and russula. Readiness can be determined by the subsidence of mushrooms to the bottom and the state of the brine, which becomes transparent.
Cooked mushrooms are placed in a colander or wide bowl, where they cool faster. Then they are laid out in jars, poured with the resulting brine and closed. Banks are placed in a cold place (refrigerator or cellar) and left for 40-45 days until the mushrooms are completely salted.

Those who are fond of forgotten recipes of primordially Russian cuisine and are ready to make some efforts to implement them, it will be interesting to get acquainted with one of the methods from Elena Molokhovets, which combines the technologies of cold and hot salting.

Servings/Volume: 3-4 l

Ingredients:

fresh mushrooms (boletus mushrooms) - 5 kg;
rock salt - 250-300 g.

Technology cooking:

Put fresh peeled mushrooms, collected in autumn, in a pot, salt generously and let them stand for a day, often stirring with your hands.
After a day, drain the released juice into a saucepan, strain through a sieve or cheesecloth, heat slightly (to a barely warm temperature) and pour mushrooms over it.
The next day, the juice should be drained again, heated to a warmer state and poured back.
On the third day, the drained juice must be heated so that it is quite hot, pour over the mushrooms and leave them for three days.
After three days of salting, the juice is not drained, but put directly with the mushrooms on the fire and brought to a boil.
When the mushrooms have cooled, they are transferred to a jar, pot or oak tub with their hats up, poured with the same brine, and melted (slightly warm) fat on top. The necks of the jars are tied with a bubble (modern housewives may well use plastic lids).
In winter, before eating, salted mushrooms are soaked for several hours in cold water, and then they are poured several times with clean water and heated on the stove until all the salt comes out.

If you salt mushrooms for the winter in this way, then after soaking they turn out to be very similar to fresh ones and perfectly complement soups, roasts and other dishes with their taste and aroma.

Video

We offer you a few more recipes for salting certain types of mushrooms: black mushrooms, valuev and russula

Pickling and salting are different processes. Read about the principles of marinating mushrooms in this article.

For several years she worked as an editor of a television program with leading ornamental plants in Ukraine. At the dacha, of all types of agricultural work, she prefers harvesting, but for this she is ready to regularly weed, chop, stepchild, water, tie up, thin out, etc. I am convinced that the most delicious vegetables and fruits are self-grown!

In little Denmark, any piece of land is a very expensive pleasure. Therefore, local gardeners have adapted to grow fresh vegetables in buckets, large bags, foam boxes filled with a special earthen mixture. Such agrotechnical methods allow you to get a crop even at home.

The novelty of American developers is the Tertill robot, which performs weeding in the garden. The device was invented under the guidance of John Downes (the creator of the robot vacuum cleaner) and works autonomously in all weather conditions, moving on uneven surfaces on wheels. At the same time, it cuts all plants below 3 cm with a built-in trimmer.

From varietal tomatoes, you can get "your" seeds for sowing next year (if you really liked the variety). And it is useless to do this with hybrid ones: the seeds will turn out, but they will carry the hereditary material not of the plant from which they were taken, but of its numerous "ancestors".

Natural toxins are found in many plants; no exception, and those that are grown in gardens and vegetable gardens. So, in the bones of apples, apricots, peaches there is hydrocyanic (hydrocyanic) acid, and in the tops and peel of unripe nightshade (potatoes, eggplants, tomatoes) - solanine. But do not be afraid: their number is too small.

Both humus and compost are rightfully the basis of organic farming. Their presence in the soil significantly increases the yield and improves the taste of vegetables and fruits. In terms of properties and appearance, they are very similar, but they should not be confused. Humus - rotted manure or bird droppings. Compost - rotted organic residues of various origins (spoiled food from the kitchen, tops, weeds, thin twigs). Humus is considered a better fertilizer, compost is more accessible.

It is believed that some vegetables and fruits (cucumbers, stalk celery, all varieties of cabbage, peppers, apples) have a “negative calorie content”, that is, more calories are expended during digestion than they contain. In fact, only 10-20% of the calories received from food are consumed in the digestive process.

Humus - rotted manure or bird droppings. It is prepared like this: manure is piled in a heap or pile, interbedded with sawdust, peat and garden soil. The collar is covered with a film to stabilize the temperature and humidity (this is necessary to increase the activity of microorganisms). Fertilizer "ripens" within 2-5 years - depending on external conditions and the composition of the feedstock. The output is a loose homogeneous mass with a pleasant smell of fresh earth.

Convenient applications for Android have been developed to help gardeners and gardeners. First of all, these are sowing (lunar, flower, etc.) calendars, thematic magazines, collections of useful tips. With their help, you can choose a day favorable for planting each type of plant, determine the timing of their maturation and harvest on time.

As soon as autumn comes, new pleasant worries begin for us: the so-called quiet hunting, or rather, the collection and preparation of mushrooms. Many dishes can be prepared from them, but it is also important to save them for the winter. Pickling mushrooms is a great way.

How to pickle mushrooms for the winter

In our forests, there are many different mushrooms with their own tastes and aromas. The main thing is to know for sure that they are edible, and then their processing will not be difficult. Among the methods of harvesting mushrooms for the winter, hot and cold salting are considered the most popular.

Hot salting

This recipe is a little complicated, but the taste of mushrooms is so rich and rich that every minute of the time spent will be rewarded a hundredfold! You will need:

Hot salting can be used for any mushrooms

1 kg of any medium-sized mushrooms;
salt;
dill umbrellas;
3-4 cloves of garlic;
currant leaves;
2-4 bay leaves;
vinegar.

As you can see, the list of products does not indicate their exact quantity. Salting mushrooms, especially hot ones, is a good reason to experiment with the taste of the finished dish: a different ratio of seasonings and herbs gives its own specific notes. The main thing is that the currant leaves and dill umbrellas are green, not wilted (although dry ones are also not bad, but they have little fragrant juices). And one more thing: it is better to use a whole bay leaf, rather than ground.

Put the mushrooms in a deep bowl, cover completely with cold water and add 10–20 ml of vinegar. Leave for 20 minutes. Thanks to this, the mushrooms will be washed better.
Soak the mushrooms in vinegar water to make them easier to clean.
Now start washing the mushrooms. Gently rub each of them with the rough side of a new dishwashing sponge. After all the mushrooms are washed, fill them with fresh cold water and put on the stove.
Peel the garlic cloves, wash the currant leaves and add to the mushrooms. Send bay leaf and dill umbrellas there. Turn on the fire under the pot.
Add herbs and spices to the mushrooms, then turn on the fire
When the water is hot, add salt. You won't need much, because the main salting process will take place already in the banks. Now 3 tablespoons without a top will be enough for 1 kg of mushrooms.
Once the water boils, adjust the heat to medium and simmer the mushrooms for 20 minutes. In the meantime, prepare the jars: sterilize them and put a dill umbrella in each.
Put a few mushrooms in each jar, add 1 tsp. topless salt.
Fill the jar, alternating mushrooms and herbs with spices, sprinkling each layer with salt
Thus, fill the jar, alternating a layer of mushrooms and salt. After that, strain the broth in which the mushrooms were boiled, and pour the contents of the jars with it.
Soak nylon lids in boiling water for 10 minutes and close the jars with them. Once the mushrooms have cooled, place them in the refrigerator or other cool place out of direct sunlight.
Banks with hot pickled mushrooms can be closed not only with nylon, but also with iron lids

Cold salting

This method is easier than the previous one, but will take more time. In addition, for cooking, you can use not only cans, but also other containers: plastic containers, buckets, wooden tubs, pots.

Please note that mushrooms that do not require cooking are suitable for cold pickling:

oyster mushrooms;
champignons;
mushrooms;
white;
boletus;
mushrooms.

For the rest, it is better to use the hot salting method.

You will need:

1 kg of mushrooms;
40 g currant leaves;
50 g of horseradish roots;
70 g dill umbrellas;
10 cloves of garlic;
5 g peppercorns;
60–70 g of salt.

Prepare food and suitable utensils and proceed.

Note! Lamellar mushrooms, which include milk mushrooms, are often bitter. To avoid this, soak the mushrooms in cold water overnight. Fluid should be changed every 3-4 hours.

Rinse the milk mushrooms, cut off their legs, carefully wipe the dirt from the hats with a brush. Rinse again under running water. Put in a container and set to soak.
Thoroughly clean and wash mushrooms before pickling.
After the mushrooms are wet, proceed to salting. Put currant leaves, dill umbrellas, garlic and chopped horseradish roots on the bottom of the container. Rub the mushrooms with salt and layer on top of the greens. Sprinkle with peppercorns and put some more horseradish. Thus, stack all products in layers. When there is very little space left in the dishes, cover the mushrooms with fresh horseradish leaves.
On top of horseradish leaves, lay gauze folded several times or a clean white cloth, put oppression and leave for 1-2 days. During this time, the mushrooms will release juice. If it is very small, increase the weight of oppression.
Any heavy thing can be used as oppression.
So the mushrooms should stand in a cool place for 1–1.5 months. They will settle, in which case you can add fresh ones. And after this time, pickled mushrooms can be served on the table.

Salted mushrooms, storage of salted mushrooms

Salting mushrooms is one of the simplest and most common ways to harvest them. Mushrooms canned in a strong salt solution are used for soups, side dishes, appetizers, marinades and stews.

Almost all types of edible mushrooms are used for salting, including milk mushrooms and mushrooms.

Mushrooms for pickling should be fresh, strong, not overripe, not wormy or wrinkled. They should be sorted by size, species and varieties and cut off the legs. In butter and russula, in addition, the outer skin must be removed. Before salting, the mushrooms are washed well, put in a colander and rinsed by repeated immersion in a bucket of cold water, allowed to drain. You should not keep mushrooms in water for a long time, since mushroom caps, especially middle-aged ones, absorb it well.

After washing, the mushrooms are cleaned of adhering leaves, coniferous needles, earth, sand, damaged areas are cut out, and the lower part is cut off at the legs by half. Large mushrooms are cut into identical pieces; small mushrooms can be left whole.

Some mushrooms, in particular oil mushrooms, mushrooms, champignons, mushrooms and aspen mushrooms, contain easily oxidizing substances that quickly darken when in contact with air. To prevent darkening during cleaning and cutting, the mushrooms are immediately placed in a pot of water, to which 10 g of table salt and 2 g of citric acid are added (based on 1 liter of water).

There are several main ways to pickle mushrooms:

Dry pickling of mushrooms

Only mushrooms and pods are harvested in a dry way: they clean the mushrooms, do not wash them, but only wipe them with a clean soft cloth, put them in a tub in rows and sprinkle with moderate salt, cover with clean canvas and put oppression (cobblestone, clean heavy non-oxidizing objects). The juice should come out over the oppression and cover the mushrooms on top. In such mushrooms, their natural aroma and piquant resinous taste are preserved, so spices and aromatic herbs are not put in them. Such mushrooms are ready for use in 7-10 days.

Salting mushrooms in a cold way

Cold pickling is used for mushrooms that do not require pre-cooking (saffron mushrooms, pigs, smoothies, milk mushrooms, volnushki, russula, etc.). It involves soaking cleaned and washed mushrooms for 1-2 days in running or frequently changed water. You can also soak mushrooms in salted water (at the rate of 10 g of salt and 2 g of citric acid per 1 liter of water) with aging in a cool room: bitters and valui - 3 days, milk mushrooms and mushrooms - 2 days, whites and flakes - 1 day. When soaking mushrooms in a salt solution, the latter must be changed at least twice a day. Ryzhik and russula can not be soaked.

Instead of soaking, mushrooms can be blanched in boiling water containing 10 g of salt per 1 liter of water by immersing them in a boiling solution. Blanching duration: milk mushrooms - 5-6 minutes, mushrooms, chanterelles, bitters, valui - 15-20 minutes. Whites and volnushki can be poured with boiling water and kept in it for 1 hour. After blanching, the mushrooms are cooled in cold water and allowed to drain.

Subsequently, they are laid in layers in a barrel, the bottom of which is previously sprinkled with salt, sprinkling each layer of mushrooms with salt at the rate of 3-4 percent of the weight of the prepared mushrooms (50 g of salt is taken for 1 kg of mushrooms for milk mushrooms, volushki and russula and 40 g for mushrooms) , chopped garlic, dill, cherry, currant or horseradish leaf, cumin. Mushrooms are laid out with caps down and a layer of no more than 6 cm.

The dishes filled to the top are covered with canvas, put a light oppression and after 1-2 days they are taken out to a cold place. When the mushrooms thicken, settle and give juice, new freshly prepared mushrooms are added to them to fill the dishes, or they are transferred from another barrel or cylinder in compliance with the salt norm and the stacking order. After each addition of mushrooms, a circle and oppression are established. Then the barrels are taken out to a cold cellar or cellar for storage.

After filling the barrel, after about 5-6 days, you need to check if there is a brine in the mushrooms. If the latter is not enough, it is necessary to increase the load or add saline at the rate of 20 g of salt per 1 liter of water. It takes 1-1.5 months to complete the salting. Mushrooms should be stored at a temperature not lower than 1 and not higher than 7 ° C.

Hot salting is carried out as follows. Mushrooms are cleaned, sorted; in whites, boletus and boletus, roots are cut off, which can be salted separately from the hats. Large hats, if they are salted together with small ones, can be cut into 2-3 parts. Prepared mushrooms are washed with cold water, and the valui is soaked for 2-3 days.

Pour 0.5 cups of water (per 1 kg of mushrooms) into the pan, put salt and put on fire. Put mushrooms into boiling water. During cooking, the mushrooms must be gently stirred with a paddle so that they do not burn. When the water boils, you need to carefully remove the foam with a slotted spoon, then put pepper, bay leaf, other seasonings and cook with gentle stirring, counting from the moment of boiling: porcini mushrooms, aspen mushrooms and boletus boletus 20-25 minutes, valui 15-20 minutes, volushki and russula 10-15 minutes.

The mushrooms are ready when they begin to sink to the bottom and the brine becomes clear. The boiled mushrooms are carefully transferred to a wide dish so that they cool quickly. The cooled mushrooms can be transferred together with the brine into barrels or jars and closed. Brine should be no more than one-fifth of the weight of the mushrooms. Mushrooms are ready to eat in 40-45 days.

With hot pickling, for 1 kg of prepared mushrooms, take: 2 tablespoons of salt, 1 bay leaf, 3 pcs. peppercorns, 3 pcs. cloves, 5 g dill, 2 blackcurrant leaves.

Storage of salted mushrooms

Salted mushrooms should be stored in a cool, well-ventilated area at a temperature of 5-6°C, but not below 0°C. At low temperatures, the mushrooms will freeze, crumble, and lose their taste. Storage of salted mushrooms at temperatures above 6°C may cause souring and spoilage.

It is necessary to regularly monitor that the mushrooms are always in brine. If the brine evaporates and does not cover all the mushrooms, then cooled boiled water should be added to the dishes. In case of mold, the circle and the cloth are washed in hot, slightly salted water. Mold on the walls of the dish is wiped with a clean cloth dipped in hot water.

In a salt solution, mushrooms are not completely preserved, since in such an environment the activity of microorganisms is only limited, but does not stop. The thicker the brine, the better the mushrooms are preserved. But in this case, the mushrooms become so oversalted that they almost completely lose their value. On the contrary, the weaker ones in brines undergo lactic acid fermentation and fermentation of mushrooms. Although such fermentation is not harmful, it still gives the mushrooms a sour taste, and the widespread use of such mushrooms in food becomes impossible.

To prevent mold from appearing on the surface of the mushrooms, they should be placed in a hermetically sealed dish and stored in a cold and dry room. If the jars are covered with parchment paper or cellophane, then in a damp and warm room, the water in the jars will evaporate and the mushrooms will become moldy.

Do you know that.

...in terms of chemical composition, mushrooms are closer to products of animal origin.
... the basis of the nutritional value of mushrooms is proteins, fats, carbohydrates
… water accounts for 85-94 percent, and dry matter for 6-15 percent.
... in fresh mushrooms, the amount of protein ranges from 0.9 to 3.3 percent, and their content depends on the age of the mushroom.
... rich in proteins and other nitrogenous compounds are porcini mushrooms, boletus, boletus, morels, white podgruzdok.
... mushroom proteins are well absorbed, and their other nitrogenous compounds are involved in the formation of a special "mushroom" aroma and taste.
... a pleasant sweetish taste to fresh mushrooms is given by sugars and sugar alcohols.
... mushrooms contain animal starch (glycogen) and fiber (fungin).
…the total carbohydrate content of mushrooms is 1.0-3.7 percent.
... mushroom fiber is close in structure to chitin, so mushroom cells have great strength.
... fat in mushrooms - 0.4-0.9 percent.
... in a boletus, mushroom, chanterelle, there is more fat in the hat than in the leg, in the camelina - on the contrary.
... in mushrooms there are organic acids, however, very little - only 0.01-0.2 percent. The qualitative composition of these acids is somewhat different, but tartaric and fumaric acids were found in all mushrooms, malic acid in porcini mushrooms, and malic and succinic acids in chanterelles. Some mushrooms contain acids, the type of which has not yet been determined.
... there are no less vitamins in mushrooms than in many berries.
...in terms of vitamin C content, porcini mushrooms and chanterelles are equivalent to apples and blackberries. As much as cranberries and lingonberries, it contains fresh butter, mushrooms and russula. The rest of the mushrooms in terms of the presence of vitamin C are at the level of blueberries.
... in young porcini mushrooms there is 10-13 times more vitamin B2 than in rye bread, potatoes, milk. However, with the aging of mushrooms, the amount of B vitamins in them decreases by 2 or more times.
... the richest in vitamin B1 are boletus and saffron mushrooms (0.07 mg per 100 g of fresh mushrooms), vitamin B2 - porcini mushrooms, chanterelles, honey mushrooms, boletus, russula (0.3-0.45 mg); PP - mushrooms and aspen mushrooms (9.7-10.3 mg).
... mushrooms contain carotene and vitamin D.
... mushrooms are rich in iron, copper, sodium, calcium.
... there are a lot of extractive substances in mushrooms (3.0-5.0 percent). Moreover, most mushrooms have more of them in the leg than in the hat. You can get acquainted with extractive substances by tasting mushroom broth. They give the food its original taste and aroma. Thanks to extractive substances, mushrooms are often used as an additive to other dishes - salads, seasonings, side dishes. Fragrant fillings for pies are prepared from them.
… free amino acids, aromatic and extractive substances contained in mushrooms cause an increased separation of digestive juices, improve appetite and assimilation of food.
… the consumption of mushrooms does not lead to the accumulation of excess weight. Doctor's advice is needed only for those who suffer from diseases of the liver and intestines.
...characteristic of the nutritional value of mushrooms is not only their chemical composition, but also digestibility. So, when eating 100 g of dried porcini mushrooms, the body absorbs 27.6 g of protein, 6.8 g of fat and 10.0 g of carbohydrates with a total energy value of 209 kcal. For comparison: 100 g of rye bread contains 206, 100 g of beef - 218 kcal.

If the snow has melted and mold has appeared in this place - to the mushrooms. (We are talking not just about a crop of mushrooms, but about an abundance of mushrooms in this particular place. The mold that appeared from under the snow indicates a mycelium (it is also a mycelium) - the thinnest branched and intertwined threads that form the vegetative body of mushrooms) .

Ecology of consumption. Food and recipes: Pour a layer of salt on the bottom of a wooden or ceramic dish, put half the leaves of currants, cherries, horseradish and 1 dill umbrella ...

1. Salting mushrooms - cold way

INGREDIENTS:

● mushrooms (saffron mushrooms, black and white milk mushrooms, volnushki, russula) - 1 kg
● salt - 100 g
● currant - 10–12 leaves
● cherry - 5-6 leaves
● horseradish - 2 sheets
● dill - 2 umbrellas
● bay leaf - 2–3 pcs.
● peppercorns - to taste
● garlic - to taste

COOKING:

Wash milk mushrooms, volnushki or russula and pour cold water for 5-6 hours. (Ryzhiki are not soaked, but only washed). Pour a layer of salt on the bottom of wooden or ceramic dishes, put half the leaves of currants, cherries, horseradish and 1 dill umbrella. Lay the mushrooms in rows, sprinkling each layer with salt, pepper, garlic and bay leaf.

Put the remaining leaves on top, cover with a clean cloth, then with a cutting board or plate and put oppression (after 1-2 days, the mushrooms will settle and give juice. If they release little brine, oppression should be increased). The fabric needs to be rinsed from time to time. Mushrooms will be ready in 30-40 days. After that, they must be rearranged in a cold place.

2. Caviar from mushrooms for the winter

INGREDIENTS:

● boiled mushrooms - 2 kg
● turnip onion - 3 large onions
● carrots - 3 pieces (large)
● vegetable oil - 2 cups
● bay leaf - 3 pieces
● black pepper - 10 peas
● salt
● Vinegar 9% - 1 tbsp.

COOKING:

For the preparation of mushroom caviar, you can take porcini mushrooms, boletus and aspen mushrooms, russula, boletus and moss mushrooms, champignons and honey mushrooms. Caviar can be prepared both from one type of mushroom and from different ones.

Wash the mushrooms, cut into pieces and boil in salted water for 10-15 minutes.

Throw the mushrooms in a colander, rinse with cold water, let the water drain.

Pass the mushrooms through a large meat grinder.

Peel the onion and carrot, finely chop the onion, grate the carrot on a coarse grater.

Fry the onions and carrots in vegetable oil, then add the mushroom mass.

Salt the caviar to taste, add the remaining vegetable oil, bay leaf and pepper.

Stew caviar from mushrooms for 1.5-2 hours, stirring from time to time, make sure that it does not burn. At the end of cooking, add vinegar, mix well.

Arrange the finished caviar in dry sterilized jars and roll up.

Store mushroom caviar in a cool place.

3. Hot pickling of mushrooms

INGREDIENTS:

● white milk mushrooms - 1 kg
● dill umbrellas
● garlic - 3-4 cloves
● salt - 2 tbsp.
● black pepper - 10 peas
● black currant leaves - 10 pcs.

COOKING:

Thoroughly wash the mushrooms, cut large ones into pieces. Wash the greens, peel and chop the garlic.

Boil salted water and put mushrooms in boiling water and cook for 5 minutes.

At the bottom of a sterilized jar, pour a little salt, 2 peppercorns, a dill umbrella, a blackcurrant leaf and put one layer of milk mushrooms on top.

Lay mushrooms in layers, sprinkling with salt and spices.

Seal the milk mushrooms, pour water on top in which the mushrooms were boiled so that all the air comes out.

Close the jar with a boiled polyethylene lid, cool and put in the refrigerator.

Milk mushrooms will be ready in 1-1.5 months. Store salted mushrooms in the refrigerator.

4. Solyanka for the winter with mushrooms

INGREDIENTS:

● boiled mushrooms - 1 kg
● white cabbage - 0.5 kg
● tomatoes - 0.5 kg
● carrots - 0.5 kg
● onion - 300 g
● sunflower oil - 150 g
● vinegar 9% - 2 tbsp.
● bay leaf, black and allspice

COOKING:

For the preparation of hodgepodge, butter, boletus, porcini mushrooms, russula and honey mushrooms are suitable. Wash the mushrooms well, peel, cut large ones and boil in salted water for 10-15 minutes.

Wash vegetables, peel and cut into small strips. Saute onions and carrots in a small amount of vegetable oil.

Add chopped cabbage and tomatoes, the remaining oil, salt to taste and simmer over low heat for 20-25 minutes. Then add boiled mushrooms and simmer until tender for 25-30 minutes.

5 minutes before readiness, add bay leaf, pepper and vinegar, mix well, simmer for 5 minutes.

Put the finished hodgepodge with mushrooms into dry, sterilized jars. Banks roll up, turn upside down, wrap and leave to cool completely.

5. Pickled boletus

INGREDIENTS:

● butter,
● vegetable oil 1 tbsp. per liter jar
● Vinegar 70% - 1 tbsp. on the bank
● garlic - 2 cloves

for marinade in 1 liter of water:

● coarse salt - 2 tablespoons,
● sugar - 3 tablespoons,
● peppercorns - 5-6 pcs,
● allspice peas - 3-4 pcs,
● bay leaf - 2 pieces,
● carnation - 1 pc.

COOKING:

It is better to remove the peel from the oil, much less is stored with it. But in principle, young mushrooms can not be removed, but simply scalded the washed mushrooms with boiling water and vinegar and drain the liquid.

Rinse the cleaned oil in water. Large mushrooms can be cut into 2-3 parts. Fill with hot water. Add a few drops of acetic acid to the pan so that the mushrooms do not darken.

Bring mushrooms to a boil. Drain the water. Then again pour fresh boiling water and cook for another 10 minutes.

Throw the finished butternuts into a colander and drain well.

Prepare marinade. Add spices to boiling water and boil for 5 minutes. In the meantime, sterilize the jars. Rinse plastic lids well and pour boiling water over them.

In the prepared jars, put the oil, without tamping, pour the marinade. Then add chopped garlic to the butternut squash. Pour vinegar into each jar. Pour boiled vegetable oil on top. Cover jars with lids.

Keep refrigerated.

6. Mushroom Powder

INGREDIENTS:

● forest mushrooms - 1 kg,
● carnation - 4 buds,
● black pepper - 7 peas,
● ground coriander - 0.5 tsp,
● bay leaf - 1 pc.

COOKING:

Sort the mushrooms, cut off the contaminated places with a knife. Cut mushrooms into thin slices. String on a thread or fishing line, hang over the hob at a distance of 50-60 cm and leave for several days.

When the mushrooms are completely dry, put them in a blender and grind them into a powder.

Place cloves, black pepper and bay leaf in a mortar and grind, mix with mushrooms.

Store mushroom powder in a dark, cool place. You can use it to make soups, mushroom sauces and gravies.

7. Altai salted mushrooms

INGREDIENTS:

● milk mushrooms - 1 kg
● salt - 40 g (2 tablespoons without a slide)
● bay leaf - 1 piece
● allspice - 5 peas
● horseradish root
● dill greens
● garlic - 1-2 cloves

COOKING:

Rinse mushrooms well. Before salting, milk mushrooms must be soaked for 2-3 days in cold, salted water. At the same time, change the water 3-4 times a day.

Wash an enamel pot or glass jar with a wide mouth. Lay the milk mushrooms in layers in a bowl, sprinkling them with salt and spices.

Cover with gauze, put a plate on top and put the load. Make sure that the mushrooms are covered with brine.

Milk mushrooms will be ready in 30-35 days.

8. How to pickle porcini mushrooms

INGREDIENTS:

● white mushrooms
● marinade per 1 liter of water
● Vinegar 6% - 100 ml
● salt - 50 g
● bay leaf - 1 piece
● black pepper - 5 peas
● allspice - 3 peas

COOKING:

For pickling, young, dense porcini mushrooms are used. Clean mushrooms from debris and wash well, cut large mushrooms.

Boil the mushrooms a little (about 5 minutes), drain in a colander and rinse with cold water.

Prepare the marinade - add salt, vinegar, spices to the water and bring to a boil.

Add the porcini mushrooms to the marinade and simmer until the mushrooms settle to the bottom.

Ready mushrooms immediately put into sterilized jars, pour the remaining marinade, roll up the jars.