hard to imagine the long winter months without pleasing the eyes of delicious preparations, which housewives devote a lot of time in the summer and autumn.Important among them are and all kinds of mushrooms - salted, pickled, pickled.For the preparation of each class of fungi there are subtleties and nuances.Today we will learn to marinate mushrooms - one of the most popular mushrooms in Russia.They are prepared easily and quickly, and a taste of their way to please even the most discerning palates.
Preparing mushrooms
all housewives who know how to pickle mushrooms for winter, would agree that the first and perhaps the most important thing in this process - is preparing mushrooms.
So, if you happen to have just collected forest honey agarics, the preparation begins with the fact that they must be thoroughly cleaned of dried leaves, lumps of earth, small branches, and similar foreign inclusions, which are unlikely to give your winter blanks extra palatability.
If you want to know how to marinate mushrooms that they please not only your taste, but look, do not be lazy and sort workpiece only whole mushrooms of about the same size.So they promarinuyutsya evenly, and the table will look very picturesque.When the process of rejection is too large or broken mushrooms is completed, set aside all that is not suitable for pickling in the direction (of this "nekonditsiyu" you can cook a lot of other delicious dishes).We passed a strict selection of honey agaric cut the tips of the legs, and then rinse them in cold water at least three times (the more - the better).
If you decide to marinate mushrooms, bought frozen at the supermarket, all these actions can safely skip - they have already done before freeze mushrooms.Suffice it to just a few times to rinse them with water - and you can start marinating.
as pickled mushrooms: step by step instructions
Cooked mushrooms pour boiling water and boil for 5 minutes (the time is counted from the moment of boiling).Then drain the water, and mushrooms in a colander fold, allowing them to get rid of the remnants of the first broth.Then again fill them with hot water and boil for a quarter of an hour.All this time, do not leave without attention mushrooms - carefully remove the foam formed on the surface and take care that the boiling is not too rough.
After 15 minutes, remove the mushrooms from the broth (you can use it as a base for soup or sauce) and place on a pre-sterilized jars.This mushroom should not occupy more than two-thirds of the volume, or marinade is simply not enough space.Lay banks spices, but note that not all fit.
This is one of the main subtleties of how to cook mushrooms for the winter, because of the choice of spices often depends not only on the taste and aroma of mushrooms, but also their safety.Mandatory are allspice and black pepper - to 5-10 peas on each bank, depending on how sharp should get mushrooms.Suitable bay leaf, but it is necessary to put quite a bit as strong flavor can be further kill "the spirit of the mushroom."But to strengthen it and make more spicy flavor leaves cranberries are able or black currant.
Marinade for honey agaric is prepared as follows: in boiling water over high heat add salt and sugar at the rate of 2 tablespoons of both per liter of water.After they dissolve, the marinade is turned off after 10 minutes and to it was added vinegar (200 ml per liter of water).Then the finished marinade is poured into the banks with mushrooms.
Well, the secret of how to marinate mushrooms so that they stood no problems throughout the winter - it's sterilization.Spill the marinade on the banks, put them in a pan with hot water and, loosely cover, sterilize at least 30 minutes liter and not less than 20-minute half-liter.
After that the banks can safely close the lid, and allowing them to cool down in the heat, to send in the refrigerator or in the basement.
