The mushroom season is in full swing. Be sure to go to the weekend in the woods, take a walk along its trails. And also - look under your feet. Maybe you'll find mushrooms and collect their full basket.
It's always nice to gather them. Especially the thought that among the mushrooms of the forest can cook a lot of delicious dishes. For example, marinate or fry in a frying pan with onion. Appetizing, is not it? But remember that forest mushrooms are treacherous. They need to be able to collect, and also know how to cook properly. After all, even the edible fungus can cause serious poisoning if processed incorrectly. For example, marinating oily mushrooms is not an easy job, it consists of several stages.
Before you start cooking, you shouldclean and clean. These mushrooms are cleaned in a special way. It is necessary to remove a thin film from their hats. After the mushrooms are washed. You do not need to wash them before cleaning. If there are large mushrooms, then it is necessary to cut them into several parts.
Before you start pickling oil,Purified and washed mushrooms must be boiled in salted water. Once the foam is formed, it should be collected with a spoon. The oily water boiled - drain the liquid and fill the dishes with fresh water. So you need to change the water when cooking at least three times, so that the broth, which is necessary for cooking oil and future pickling, is transparent, pleasant color. After the water is changed for the last time, the mushrooms must be boiled with a constant boiling for at least 40 minutes. After you add to the 3-liter pan 50 ml of vinegar, 1 tablespoon of salt with top, 3 tablespoons of sugar. Try it. Marinade should be sharp, but pleasant to the taste. If you think that there is not enough salt or sugar, then add them at your discretion. After the mushroom must boil for 7-10 minutes. Now is the time to add spices. In broth, put a few leaves of laurel, several peas of black bitter pepper, fragrant pepper - 5 pieces, 1h. a spoonful of mustard in the grains, half a teaspoon of coriander seeds, 2-3 pieces of cloves. Cover the pan with a lid and simmer for about 15 minutes.
It would Seem, marinating oily at this stageyou can finish. They are sufficiently saturated during cooking marinade and have acquired a special taste, aroma. You just need to cool them and you can serve to the table. However, the work is not over yet.
While cooking mushrooms in the marinade, prepare the cans,they need to be washed and pasteurized. Then remove the pan with mushrooms from the fire. Fill the cans up with mushrooms and marinade, in which they are cooked, tighten with lids. Closed cans must be turned over and put on the lid. In this position, they must stand until completely cooled. In principle, the pickling of oil according to this recipe takes place quite quickly. They will be ready in a day. But that the taste was more saturated, it is recommended to put closed cans with butter for 2-3 weeks in a pantry or room with room temperature.
Of course, before you start cooking oil,they need to be collected. And this is not everyone can. Mushroom pickers say that you need to know the place. And if you do not have time to harvest forest mushrooms, then buy the usual mushrooms. They are also very tasty if cooked in marinade. By the way, marinated mushrooms for the winter can be cooked according to the same recipe. Only cloves should not be put.
There is another recipe for marinating champignons. These mushrooms are unique in that they can be eaten even in raw form. And for pickling this recipe takes only one hour. It is necessary to cut the raw washed mushrooms with thin plates and put them in a deep bowl. Sprinkle them with pickled spices for marinating mushrooms and pour in soy sauce. Leave the mushrooms to marinate in the refrigerator. Exactly in an hour they will be ready, they can be served to the table.
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