Traditionally, the "king" of mushrooms is considered boletus or white, but many pickers are confident that championship on the culinary "add" could claim and saffron.
This bright fungus can be found among the young pines and spruce forests.Our "hero" has a remarkable appearance, so it is quite easy to learn.Ryzhikov different orange-red coloring with concentric dark rings on the leg.At the turn of the flesh stands out non-caustic sap.The hat of this species of fungi can reach a diameter of 17 cm, while the young mushrooms differ from the older "brothers" dome-shaped cap.It must be remembered that, for culinary purposes it is more suitable for young fungi, as the old saffron, is likely to be wormy.
collect this kind of mushroom is not difficult because they never grow alone.Stumbling on a redhead, you can safely stop somewhere nearby will be sure of his "family".
Ryzhikov classified as fungi of the first category, they are eaten fresh, they are subjected to canning, salted and pickled.Today we tell about the methods of these bright pickling mushrooms.
first method, using which you can get mushrooms pickled, cold called ambassador.Mushrooms need to sort, clean debris from adhering and properly washed.If the legs are too long, they should be cut off.Then add up the mushrooms into a suitable bowl, placing them down hats.Layers of mushrooms should be firmly laid, the height of each layer is about six centimeters.Each layer stacked mushrooms and sprinkle with salt.On a kilo of mushrooms to recover from forty to sixty grams of salt.
When mushrooms are stacked on top they put a wooden circle diameter such that it has closed the entire surface.On top of the circle put the goods.Traditionally used for such purposes thoroughly washed and scalded with boiling water stone, but you can replace it with a three-liter jar filled with water or other suitable object.The main thing that drove all the air cargo, which remained between mushrooms.A few days later in a pot will be juice, and mushrooms are ready salted, cooked in this way will only be on the fortieth day after salting.
You can also use another method of preparing this delicious snack, so-called "dry" ambassador.The essence of this method is that the mushrooms do not need to wash them simply thoroughly clean.As the mushrooms grow in coniferous forests, they usually do not have the pollution, so that they will be easy to clean.Begin cooking mushrooms.Prepared mushrooms add up in a bowl, sprinkling salt at the rate of forty grams per kilogram of mushrooms.No other spices to add is not necessary, because they will kill delicate flavor.After the mushrooms prosolyatsya, they can shift into clean jars, pour brine and freshly sterilized.Half-liter sterilized jars half an hour.Liter - for ten minutes more.Then the banks roll up and sent to storage in a cool place.It is important to keep the salted mushrooms at zero temperature, since freezing the mushrooms lose their flavor.But keeping in the warmth reflected badly on the quality of canned food, ideal conditions is the temperature 3-5 degrees above zero.
Ready salted mushrooms are served as an appetizer, season with vegetable oil and chopped onion.They can be used to prepare a variety of salads and salads.
In addition, mushrooms harvested in this way can be used for the preparation of hot dishes - mushroom soup, potatoes, stewed with mushrooms, mushroom pilau and various casseroles.Use salted mushrooms for stuffing in pies and cakes.Very tasty pizza can come with the addition of mushrooms.
