Many did not even hear about such mushrooms like Mokhoviki, others believe that their appearance is not very presentable, but, despite this, it is very tasty to the winter harvestering from these mushrooms. Let's take a look at how to see how to prepare mossy mossy mushrooms for the winter and that it is necessary to know.
Nuances of cooking
The type of mushrooms in question can be prepared without prior soaking, as well as long-term processing of thermal type. They are not only prepared for the winter, but also add when cooking first dishes, and also fry. In fact, the process of their preparation is not so complicated, so everyone can cope with this task.
Marine such mushrooms for the winter is simply, but at the same time, you need to know all the nuances and details of the process under consideration:
- First of all, it is necessary to remember that if you yourself decided to collect such mushrooms, then do not try to do it near the roads with a high level of car movement. It should be noted that, like most mushrooms, they very quickly absorb various toxins and other harmful substances.
- The mushrooms under consideration are very difficult to confuse with some others, because they have a characteristic "appearance".
- It should be noted that too old mushrooms for marinovka are better not to use, they do not get out so delicious.
- If you decide to assemble them somewhere in the landing or forest, then pay attention to the young "individuals".
- Do not forget also that long to store mushrooms after cutting can not be, because they are spoiled very quickly.
- If we talk about a classic recipe, then for the start of the mushrooms you need to cook, and. Pretty, in salted water. The amount of salt is calculated from the proportion - one tablespoon of salts is added to one liter.
- It should be noted that the cooking process should also go under the closer supervision of culinary, because they are very easy to digest them, but at the same time, not to know them - even worse (experts say that there are no distround mokhoviki, so have this fact in mind).
- In order to understand that the mushrooms are ready, for the entire time of their cooking, it is necessary to follow them and as soon as they devour it to the bottom, this suggests that they are already fully prepared.
- Do not forget to regularly remove the foam from the water, in which the mokhoviki is boiled.
- If you decide to pick up such mushrooms, you should not combine with other types of mushrooms, because they will make them too dark, and the taste will be incomprehensible. Mochoviki - mushrooms for individual preparation.
Store sterilized mokhoviki is best in the refrigerator, in the extreme case - in the basement or other cool place.
Solim Mochoviki for the winter
In fact, there are several recipes for such a process. Let's take a closer look at the classic recipe for mokhoviki for the winter. To begin with, we will define that we will need to prepare such mushrooms:
- Mochoviki - no less than 1 kg
- Salt to taste
- Water - minimum 1 liter
- Sugar - teaspoon
Lavra leaf - Vinegar - to taste
- Spices (pepper fragrant, dry dill, carnation, etc.)
The process of cooking such mushrooms is as follows:
- To begin with the collected or the mushrooms you purchased you need to carefully go through. Old individuals, if any, it is necessary to postpone aside, because they are not suitable for salting.
- Well wash mushrooms. It is better to do under running water.
- After that it will be necessary to cut them into not too small pieces (the optimal version is the pieces of the same size).
- Now type in the pan of water and put it on fire, wait until it boils. Save the water and put the mushrooms in it.
- Follow this process regularly, if necessary, shoot a foam, with a foam, and you have to do it once.
- After the mushrooms go to the bottom, turn off the stove, this is a sign that the mokhoviki is ready.
- Remove them out of the water and immediately "send" to the colander so that all the fluid excess with them is completely glass.
- While water flows with mokhovikov, we will cook marina for mushrooms. Decoction. In which mushrooms were boiled better. And pour a new portion of water into the pan, also put it on fire and boil.
- We add salt in marinade, dill, carnation and other spices you selected.
- Now, in a marinade that boils. We omit our gries again and cook them on a high heat for 7 minutes, you can slightly less.
- Banks in which you will put Mochoviki must necessarily be sterilized, so prepare them in advance in order for when it comes to spilling marinade and lay mushrooms, they were already perfectly clean.
- Before laying out the mushrooms into the banks, it is necessary to pour a completely silent vinegar into each of them (there will be only ½ teaspoon to the floor of the liter bank).
- We lay the mushrooms, pre-taking them out with a noise from the marinade.
- Then pour marinen on the mushrooms on top. In the event that the marinade cooled, it will definitely be able to warm it.
- Slide banks and leave them in a warm place for 24 hours (as usual turn them over with a lid down and look with a warm blanket, a bedspread).
- When banks are completely cooled, you can send them for long-term storage in a cold place.
This recipe is traditional, and he likes almost everyone, so try, experiment and enjoy cooked mossies.