Kitchen appliances and utensils
- hob or stove;
- pan;
- measuring cup or kitchen scale;
- knife;
- tablespoon;
- cutting board;
- a large bowl;
- colander;
- cover and cargo;
- plate for serving dishes.
Ingredients
- Mushrooms mushrooms - 400-500 g
- Water - portioned
- Garlic - 6-8 cloves
- Bay leaf - 10 pcs.
- Mustard seeds to taste
- Dry dill to taste
- Salt - 50 g
Step cooking
Mushroom boiling
- Rinse the mushrooms thoroughly under running water to remove all sand and debris. Cut medium mushrooms into two, and large mushrooms into four.
- In a large pot, draw water and bring it to a boil. When the water boils, reduce the heat and send the washed mushrooms to the pan. Wait until the water starts to boil again. From this moment cook mushrooms 2-3 minutes. Do not forget to remove the foam from the mushrooms.
- Remove the pan from the heat and strain them through a colander to remove all the water. Rinse the mushrooms under running cold water and leave them to cool completely at room temperature.
Mushroom pickling
- Peel and rinse the garlic. Cut it into thin slices. Take the amount of garlic depending on your taste preferences (if you want the mushrooms to be sharper, add garlic to each layer of mushrooms; if you prefer a delicate taste, leave every second layer of mushrooms without garlic).
- In a container in which you will salt the mushrooms, put the first layer of mushrooms. Spread them best with the hat down. Then lay a layer of chopped garlic and 3-4 large pinches of salt. Add mustard seeds, a few bay leaves (mash them before adding) and dry dill, if desired. Next is the next layer of mushrooms and the same spices. Repeat these steps until all the mushrooms are over. Tightly cover the mushrooms in a bowl with gauze.
- After that, put any lid on the cheesecloth and place a full liter jar on top of it, which will act as a press. Put the mushrooms in the refrigerator. They will be salted for 3-4 weeks, after which the dish will be ready. After this, salted mushrooms can be stored in the refrigerator for another 2-3 months. Enjoy your meal!
Video recipe
Check out the author’s video recipe so that the cooking process goes without unnecessary difficulties. You will learn some secrets of making saffron mushrooms according to this recipe, thanks to which they will surely turn out to be very tasty. You can also familiarize yourself with the necessary conditions for their long-term storage.
Dear readers, do you like salted mushrooms? Prefer to buy them at the store, or still choose home cooking? If you have already tried to cook mushrooms for this recipe, leave your comments below in the comments. Did you like this way of salting mushrooms? Do you have any complications in any process? Share your impressions with other readers - it will be very useful.
Loading...