The season for mushroom lovers and true professionals of this business begins in the middle of summer, when the first hardly noticeable hats of the most diverse colors and sizes appear on the clearings among dense grass and under the low branches of trees. Experienced hunters behind them, of course, know that the most delicious and valuable in the useful properties of them are white, chanterelles, mushrooms and mushrooms. Quite bright in appearance and conspicuous specimens are collected unless unintentionally, confusing them with other mushrooms or cutting off for the general appearance of a large crop. And not every hostess knows how to cook valui. However, when the season of mushrooms of high quality is already over in the forest, then they go to the course. After all, you want to eat the autumnal gifts of nature in the deep winter. And very few people know that the marinated vegetables are quite tasty and can become a worthy addition to soups and salads, as well as pies and hearty buns. And their salted version will create an excellent sauce for fish or cutlets. Therefore, today we learn how to pickle mushrooms from the valuai.
Important preparation
Important drawbacks, which do not allow the plains to occupy an equal position with the fungi of higher grades, are their specific unpleasant odor, as well as the inability to eat their legs and relatively old specimens. By the way, it is possible to distinguish such by the degree of spreading of the cap: in young mushrooms it has rounded edges, while in others it becomes almost flat. Also the fact is that as they grow older they become completely wormy, and a cavity is formed on the foot. Therefore, to cook marvelous pickled vines, we try to find and collect only young specimens. They clearly stand out against the background of a thick green grass with their yellow-brown hat and a dense white foot. They appear in July, most of them are found in mid-August, and by the end of September they disappear completely. Before you start preparing marigolds, they should be carefully sorted, cut and discarded, and then washed and soaked in clean cold water for three days. This will repel an unpleasant odor and remove the bitter lacteal juice, which provides their relative inedibility. For the same reason, they should not be dried in any case.
Pickling
So, in order to prepare marinated vegetables for harvesting for the winter, we need 1 kg of mushrooms already soaked and rinsed, and the ingredients for the marinade: 2 liters of pure water, 400 g of plain (not iodized) salt, 20 peas of black pepper, 10 leaves of laurel and 2 tbsp. L. Acetic essences. Preliminarily boil the valuies in slightly salted boiling water for about 20-25 minutes, then pull them out from the resulting broth, pour the marinade prepared beforehand and put it on fire again for the same time. After that, we wait for complete cooling, we put everything in sterilized jars together with liquid and tightly clog. Such mushrooms are perfect for use in filling pies or cutlets, as well as in soups, vegetable stews and salads. They will well complement the taste of your dishes and make them more nutritious and nutritious.