Mushrooms are an amazing product, one can even say something special, either animal, or vegetable, or harmful, or useful. Because of this uncertainty, many people have a wary attitude towards mushrooms. Accordingly, there are not so many recipes for dishes from these gifts of nature. Meanwhile, all mushroom dishes are very tasty and nutritious.
But, we will not go deep into the “forest jungle”, but try to cook a rather simple mushroom dish - salty mushrooms. By the way, the proposed dish is also useful, as it does not include vinegar. Yes, and it consists of only 5 ingredients - mushrooms, water, salt, pepper and bay leaf.
Ingredients for blanching:
- champignons are fresh, preferably small - 0.5 kg
- water - 2 l
- salt - 45 g
- water - 200 g
- salt - 1 tbsp. l
- black pepper peas - 5 pcs.
- pepper peas - 5 pcs.
- bay leaf - 2 pcs.
Method of preparation:
Rinse the champignons.
Pour 2 liters of water into a large saucepan. Boil.
Pour 45 g of salt.
Put the champignons in the pan. Bring to a boil and cook for 5 minutes.
Then fold the mushrooms in a colander.
Next, prepare the brine. Pour 200 ml of pure water into a small saucepan and add laurel leaves with peas of allspice and bitter pepper.
Pour 1 tbsp. l salt.
Bring the brine to a boil and boil for 5 minutes over low heat under the lid.
While the pickle is boiling, put the champignons in a half-liter jar.
Fill with hot pickle (with peppercorns and bay leaves) and cover with a lid. Let the contents of the jar cool.
Put the jar of mushrooms in the fridge. A day later, salty champignons will be ready for use.
Mistress to note:
You can also cook oyster mushrooms with this recipe. But in this case, use only mushroom caps. Blanch them for 7 minutes, then place them tightly in a jar and fill with brine.