Chest is a common and popular mushroom in our kitchen. There are lots of recipes for preparing dishes from fresh mushrooms, more than a dozen harvesting methods for the winter, and some of them are discussed below.
Selection and preparation of ingredients
Not everyone manages to get into the forest for a “quiet hunt,” so you have to choose breasts at retail outlets.
Correctly choosing a product will help several criteria:
- the size - the older the mushroom, the more harmful substances it has accumulated, the hat is desirable no more than 7 cm in diameter;
- place of purchase - The official market or supermarket, where there is a certificate of quality;
- packaging - vacuum with a label where the time and place of collection is indicated is better;
- appearance - a good matte mushroom without signs of decay, suspicious stains, mucus, evenly colored, elastic to the touch.
If the product emits the smell of chlorine or medicines, then it was treated with chemistry to increase the shelf life
Breast Dishes
Forest mushrooms contain lactic acid, which gives the dish bitterness. To get rid of it, the pulp is soaked in water for about a day.
Cold salting
0.7 L15 minutes
Nutritional value per 100 g:
Peel, wash, mushrooms, cut off the legs (later you can freeze). Hats soak in water. Allow to stand for a day, change water at least twice. Then rinse, transfer to pan, add water and put on fire. After the contents have boiled, boil the mushrooms for no more than five minutes.
After using a slotted spoon to transfer excess water to the glass, transfer the mushrooms to a different container, pouring each layer with a pinch of salt.
Top the mushrooms with a plate and put under oppression for two days.
Place spices at the bottom of a 0.7 liter can.
Then, in layers (as long as it comes), sprinkle mushrooms with chopped garlic and dill seeds, put in a container, ramming tightly.
When the mass settles, add more caps and add boiled cold salted water to the top of the can. As a result, all the raw materials should fit. With a knife, from inside, pierce the workpiece on the walls of the can, so that air comes out and the brine is evenly distributed throughout the volume.
Close the capron lid and put in the refrigerator for storage. Product is salted out for about a month.
Peel, wash, mushrooms, cut off the legs (later you can freeze). Hats soak in water. Allow to stand for a day, change water at least twice. Then rinse, transfer to pan, add water and put on fire. After the contents have boiled, boil the mushrooms for no more than five minutes.
After using a slotted spoon to transfer excess water to the glass, transfer the mushrooms to a different container, pouring each layer with a pinch of salt.
Top the mushrooms with a plate and put under oppression for two days.
Place spices at the bottom of a 0.7 liter can.
Then, in layers (as long as it comes), sprinkle mushrooms with chopped garlic and dill seeds, put in a container, ramming tightly.
When the mass settles, add more caps and add boiled cold salted water to the top of the can. As a result, all the raw materials should fit. With a knife, from inside, pierce the workpiece on the walls of the can, so that air comes out and the brine is evenly distributed throughout the volume.
Close the capron lid and put in the refrigerator for storage. Product is salted out for about a month.Video recipe
Cold salting Video recipe: Cold salting
Hot salting
1.4 L40 minutes
Nutritional value per 100 g:
In a large saucepan, place the mushrooms that have already stood up from the bitterness, pour water to swim.
Add a couple of garlic cloves, 2 tbsp. l salt and dill. Put on fire, after boiling, remove from heat after 15-20 minutes.
Prepare containers and lids.
At the bottom of cans of 0.7 l lay dill, garlic, laurel and pepper.
Next, lay the mushrooms in layers with the caps down, pour over salt. Spread tightly, a little ramming.
Then pour hot water in which the hats were cooked. Close with capron caps. Remove the cooled preservation in a cool place.
In a large saucepan, place the mushrooms that have already stood up from the bitterness, pour water to swim.
Add a couple of garlic cloves, 2 tbsp. l salt and dill. Put on fire, after boiling, remove from heat after 15-20 minutes.
Prepare containers and lids.
At the bottom of cans of 0.7 l lay dill, garlic, laurel and pepper.
Next, lay the mushrooms in layers with the caps down, pour over salt. Spread tightly, a little ramming.
Then pour hot water in which the hats were cooked. Close with capron caps. Remove the cooled preservation in a cool place.Video recipe
Hot salting Video recipe: Hot salting
Important! Whatever method of pickling or pickling is chosen, only fresh mushrooms need to be cooked for the winter. Frozen raw materials are not suitable for this purpose.
Pickling
2.5 l40 minutes
black / allspice
15 peas
Nutritional value per 100 g:
Soaked 3 days breasts (with a regular change of liquid) boil in boiling water for 20 minutes.
Make a marinade: add salt, sugar and spices to the water, bring to a boil.
Add mushrooms and boil in the solution over low heat for 10 minutes. Remove foam as it appears.
Sterilize 0.5 l cans and lids. At the bottom of each jar add a teaspoon of vinegar, then place a tight loaf, add the marinade and roll up the lid.
Turn upside down, wrap and leave to cool completely.
Soaked 3 days breasts (with a regular change of liquid) boil in boiling water for 20 minutes.
Make a marinade: add salt, sugar and spices to the water, bring to a boil.
Add mushrooms and boil in the solution over low heat for 10 minutes. Remove foam as it appears.
Sterilize 0.5 l cans and lids. At the bottom of each jar add a teaspoon of vinegar, then place a tight loaf, add the marinade and roll up the lid.
Turn upside down, wrap and leave to cool completely.Video recipe
Pickling Video Recipe: Pickling
Did you know? In ancient China, the science of mushroom treatment was born - fungotherapy, it is popular today.
Fried with potatoes and cream
330 minutes
vegetable oil
150 ml
Nutritional value per 100 g:
- Soaked and boiled mushrooms, fry for 10 minutes.
- Cut peeled onions into cubes, sliced potatoes. Fry until half-cooked potatoes.
- Then add mushrooms, salt and season. Fry in the lid for 5-7 minutes.
- Add cream and chopped herbs, fry for another 3 minutes. The dish is ready.
Did you know? Many people mistakenly call mushrooms plants, but this is not so: photosynthesis does not occur in the fruit body, chlorophyll is not produced, and the way of feeding (organics) is close to the animal kingdom. Therefore, mushrooms have a separate kingdom.
Soup "Gruzdyanka"
6 40 minutes
salty white breasts
500 g
Nutritional value per 100 g:
Put a pot on the fire, pouring 2 liters of water. Before boiling the liquid, cut into random pieces potatoes, diced onions and carrots.
Rinse the breasts to remove excess salt. Mash a quarter of the total mass of mushrooms with a fork, and crumble the rest into large slices.
Grind the parsley and leave the stems intact.
Boil eggs and cool.
Fry carrots and onions until the color of the sunflower oil changes.
When the water boils, send potatoes to the pan and cook for 8 minutes.
After time, add the parsley stalks, the whole mushroom mass and fry. After another 5 minutes, remove the stems, add butter and chopped herbs, seasonings.
Remove the finished soup from the heat and darken under the lid for several minutes.
For serving, put a quarter of boiled egg and a spoon of sour cream in a plate.
Put a pot on the fire, pouring 2 liters of water. Before boiling the liquid, cut into random pieces potatoes, diced onions and carrots.
Rinse the breasts to remove excess salt. Mash a quarter of the total mass of mushrooms with a fork, and crumble the rest into large slices.
Grind the parsley and leave the stems intact.
Boil eggs and cool.
Fry carrots and onions until the color of the sunflower oil changes.
When the water boils, send potatoes to the pan and cook for 8 minutes.
After time, add the parsley stalks, the whole mushroom mass and fry. After another 5 minutes, remove the stems, add butter and chopped herbs, seasonings.
Remove the finished soup from the heat and darken under the lid for several minutes.
For serving, put a quarter of boiled egg and a spoon of sour cream in a plate.Video recipe
Soup “Gruzdyanka”
Features of storage of blanks
At home, in the presence of a basement or cellar, conservation is stored here. In this case, the room should be dry, well ventilated. Products closed not with sterile lids, but with kapron lids, must always be in a temperature range of 0 ... + 6 ° C. In the apartment, such a blank should be stored in the refrigerator.
In Russia, the mushrooms were always held in high esteem, fried, salted and pickled. Mushrooms are popular today, the main thing is to be able to cook them correctly.
