Summer is over and now is the Golden autumn. After heavy everyday life, city residents go to the forest to rest, breathe fresh air and stock up on valuable protein product — mushrooms. Quiet hunting such sorties are called as experienced collectors and neophytes. And so, armed with a basket, a special knife and a thermos of hot tea, mushroom pickers go out of town. Many are not lucky at all, and the basket has to be filled at the edge of the forest at the merchants. A more successful return home, solemnly showing all around their prey.
The next operation will be the rapid processing of the collected mushrooms, since the product is perishable, it should not be sent to the refrigerator for storage. There are many different recipes of various dishes, the main ingredient of which is mushrooms. We offer 4 ways of cooking.
First, the collected mushrooms should be thoroughly cleaned and washed under running water. If you can not wait to taste the fresh white, the first recipe is perfect.
Mushroom legs in sour cream and soy sauce
Immediately it should be noted that this dish is recommended for diet. Its taste will not leave anyone indifferent, and what a smell!
Ingredients
- 2 kg mushrooms (white),
- 70ml soy sauce,
- 100 g sour cream 15%,
- 2-3 tablespoons vegetable oil for frying,
- 2 heads of onions,
- black pepper-peas, Bay leaf to taste.
Preparation
To prepare this dish from the total mass of mushrooms choose large specimens. Separate the legs from the hats, if desired, you can use the whole mushroom.
Boil the mushroom legs in salted water for about 20 minutes with the addition of 1 whole onion. Separately, cut 1 more onion and lightly fry until Golden brown. In a saucepan to the onion, put the legs boiled and cut lengthwise into 2 halves, fry for 10 minutes. Mix the soy sauce and sour cream in a bowl and pour the mushroom legs.
Cover with a lid and simmer for another 10-15 minutes until the excess liquid evaporates. At the end, if desired, you can add a couple of Bay leaves, chopped parsley and black pepper. The dish is ready, please come to the table!
Potato boats with mushroom sauce
To prepare the boats you need to choose potato tubers oblong. The main condition-the potatoes should not be crumbly, so that after baking it easily kept its shape.
Ingredients
- 10 PCs potatoes,
- 1 kg of mushrooms,
- 100 g butter,
- 1 onions,
- 100ml white wine,
- 200 ml of heavy cream (at least 35%),
- 150 g hard cheese,
- ground black pepper, salt to taste.
Preparation
First make sauce. Fresh mushrooms are sorted out and washed under running water, slightly dried and cut into plates of medium thickness or cubes. Onions chop and send in a saucepan to the hot butter, lightly fry over low heat. To browned onions in a saucepan send mushroom plates and fry for about 10 minutes.
Once the mushrooms are nicely brown, add wine. All thoroughly mix, bring to a boil and simmer until the liquid evaporates. After mushrooms lightly salt, sprinkle with black pepper and season with cream. With the last ingredient, the main thing is to guess the measure. If there is a lot of cream, the sauce will be watery, a little – dry, and it still needs to impregnate the potatoes. After adding the cream, simmer the mushroom sauce for about 8 minutes and set aside to cool. Lovers of greens can add chopped parsley.
Wash potato tubers, cut into two longitudinal halves. Each of the halves with a sharp knife cut the middle like a boat. Fill them with mushroom sauce, spread on a baking sheet. Pour the remaining sauce on the bottom of the pan (under the potatoes) and send the dish into the oven for 40-50 minutes at a temperature of +180°C.
Readiness of potatoes can be checked with a fork. At the end of time, remove the potato boats and fall asleep with grated cheese. Baking again send in the oven for a couple of minutes. You can do without cheese powder-dish and so very appetizing and tasty look. Eat well!
Mushrooms marinated
Pickled mushrooms on the holiday table attract all eyes. Do you want your guests to say, “Wow, mushrooms! Did you?”Then the next recipe is for you.
Ingredients
- 2 kg of mushrooms,
- 2 l water,
- 30 g salt,
- 50 g sugar,
- 2 PCs. Bay leaf,
- 10 PCs black pepper-peas,
- 3 garlic cloves,
- 1 onions,
- 10 clove buds,
- 50 ml table vinegar (9%).
Preparation
Preparing the marinade. To do this, mix all the ingredients except the mushrooms and bring to a boil. Mushrooms choose one size and drop into a pot with boiling marinade. Cook for about 20 minutes over medium heat. After shift in sterile jars and roll.
From the specified quantity of products get 2 half-liter jars of the finished product. With onions in this recipe, we do as desired: you can cut it before laying in the marinade and then send it to the banks along with mushrooms. Either cook it whole and then clean up.
Table vinegar can be replaced with citric acid (2 teaspoons or 10 g), which will not spoil the taste of the cooked dish. After a couple of days, the marinated mushrooms are ready to eat.
Salting Lactarius resimus. Cold
When the white and black Lactarius resimus called Royal mushroom. All autumn the villagers were engaged in harvesting. A month or even 2 hard work, and the family was provided with delicious food for the whole winter.
Ingredients
- 5 kg of Lactarius resimus,
- 400 g coarse table salt,
- 3-4 heads garlic,
- 10 PCs black pepper-peas,
- 10 pieces of allspice,
- fennel seeds or ripe dill umbrellas,
- black currant or cherry leaves.
Before proceeding to the description of the method of salting Lactarius resimus, it should be noted that this fungus grows on sandy soil and therefore requires very careful washing.
Harvested mushrooms must be inspected to cull spoiled and worm-eaten specimens, unsuitable for pickling. Rinse selected and trimmed hats several times under running water. For deeper cleaning, use soft brushes and rinse again with water.
Then you need to soak the mushrooms in water for 2-3 hours and rinse again. Appeared foam indicates that it is time to change the water, otherwise the mushrooms will sour. Such procedures are performed for 2 days until the mushroom caps are completely cleaned of sand and dirt, and the water stops foaming.
For salting Lactarius resimus in the past and in our time used tubs. In place of wooden containers came ceramic tubs of different sizes. Lactarius resimus is salted in several passes, that is, several batches of mushrooms are poured into one tub. In the process of fermentation, the mushrooms and make room for a freshly harvested batch. Thus, up to 6 buckets of fresh Lactarius resimus can be gradually placed in a 2-bucket tub. The process of salting lasts about 2 months at a temperature not lower than +10°C. the Filled container is sent to the basement, where it is stored all winter.
Preparation
The tub with salted Lactarius resimus is filled in several steps, so it is difficult to specify the exact consumption of the ingredients. Still, it is recommended to adhere to the recommended standards.
So, Lactarius resimus prepared, tub poured boiling water and dried. At the bottom spread the currant leaves, lightly sprinkle with salt. On leaves of currant hats down tightly lay mushrooms. On top of the first layer cut garlic plates, sprinkle with black pepper and fragrant, add dill umbrellas or dry dill seeds and again a little salt. From above again uploaded currant (or cherry) leaves. Subsequent layers of mushroom caps just alternate with a layer of pepper, garlic and salt, shift the leaves.
The last layer of Lactarius resimus covered with green leaves is covered with a thick linen cloth, put a clean wooden “circle” on top and set the oppression. It should not be too light (otherwise they will not let the juice) or too heavy-such oppression will turn mushrooms into porridge. Choose the Golden mean. So leave the tub of mushrooms for a day in a warm place. If for some reason after this time there is no allocated juice, then fill the mushrooms with cold boiled water with dissolved salt (1 tablespoon per 1 liter of water).
After a few days on a vacant place lay out new batch of prepared mushrooms. When the tub is filled to the top, it is taken out into the cold (in the basement) and there the process of salting lasts 2 months. At this time, the linen cloth covering the mushrooms will accumulate fermentation products, they should be removed 1 time a week. To do this, the fabric is removed, washed under running water, rinsed in boiled and again covered with Lactarius resimus and put oppression.
After 2 months, the salted Lactarius resimus is removed, washed with cold running water, cut into strips (or left whole), add onion rings. All this tasty stuff is seasoned with sour cream. Yes, it is sour cream that gives piquancy to salty Lactarius resimus and does not cause side effects in the body. The dish is ready!
So, now you have several diverse recipes. It remains the case for small — to collect mushrooms. Good luck!
Leave a Reply