White mushroom - all mushrooms colonel, so he sounds one of the Russian folk proverbs. And in Eastern Europe, this mushroom belongs to "noble species" and called the "king of fungi", for its excellent taste. The value of a white mushroom is the ability to stimulate digestion better than the rest of his relatives. You can use them in boiled, fried and dried. A jar of spicy white mushrooms will be an excellent addition to even a festive table.
How to choose suitable mushrooms
- In size, choose mushrooms solely in your preferences. Large will need to cut, and small can be carefully folded into the bank entirely. Lovers of white mushrooms marinate legs separately from the hats. Either, legs can be used in other dishes.
- We sort the mushrooms and reveal defects. It is better that the mushroom is not fired, but to marry him immediately after gathered, or during the day. This must be taken into account when you buy mushrooms for billets.
- Before cooking, rinse mushrooms with running water. Do not leave in water for a long time, as they absorb moisture well.
Technique and preparation of mushrooms for marinency
- In the pan for cooking mushrooms, pour about 3 cm of water. Mushrooms during washing managed to absorb moisture, so there will be enough such quantity. Water salute and bring to a boil. Add approximately 2 grams of citric acid to the water per kilogram of mushrooms. Acid helps to preserve the color of the fungus and improve the taste quality of the finished dish.
- Put the prepared mushrooms in the pan and cook about 15 minutes. Willingness can be determined by how mushrooms dropped to the bottom of the pan.
- At this time you can cook marinade. Cooked according to the selected recipe, marinade must be drilled 15 minutes and remove from the stove. Only after the water ceased to boil, we pour acetic essence - by 1.5 glasses of water 50 ml of vinegar 9%. Vinegar will evaporate in boiling water and will not fulfill its purpose.
- In sterilized banks distributing mushrooms and pour marinade. If you plan to store closed mushrooms for longer than 2 months, then you need to add an additional tablespoon of vinegar and sunflower oil to each bank. After sterilize the jars with mushrooms in boiling water 30-40 minutes. Slide. If the mushrooms are eaten earlier than in 2 months, simply roll up with sterilized lids. In both cases, turn the roll banks up the bottom, warming up and leave until complete cooling.
Recipes Marinades for White Mushrooms
Recipe number 1.
Ingredients by 1.5 kilograms of white mushrooms:
- Water - 1 liter
- Salt - 1.5-2 tbsp. l.
- Sugar - 1 tbsp. l.
- Bay leaf - 3 pcs.
- Easy pepper - 6 pcs.
- Acetic essence - 1 tsp.
- Carnation and cinnamon - to taste.
Recipe number 2.
Ingredients per 1 kilogram of mushrooms:
- Water - 1.5 glasses
- Salt - 20 g
- Sugar - 0.5 h. L.
- Black peas pepper - 10 pcs.
- Pepper scented - 3-5 pcs.
- Bay leaf - 2 pcs.
- Carnation - 2 pcs.
- Onions - 1 pc. Onion rings lay out on the bottom of the banks.
On the basis of these recipes, you can conduct experiments with your taste receptors. You can add garlic and greens in marinade, seeds of white mustard. A little more cinnamon - if you like spicy snacks, pepper will give a light mustard.
People can be divided not to those who understand the mushrooms, and those who have no idea how to distinguish a white mushroom from oh. But, to enjoy tasty marinated mushrooms, few people refuse. A little effort and you will get a delicious dish, which can be both an independent snack and an ingredient of other masterpieces.
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